Cheese Grits are creamy, hearty and delicious. This southern classic pairs well with bacon, eggs, fish and shrimp. Quick and easy to make with a few ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 4 servings
- 2-1/2 cups water
- 2 tablespoons unsalted butter Or use margarine.
- 1/4 cup milk Use whole or low fat.
- 1/2 teaspoon salt more or less as preferred
- 1/2 cup quick grits
- coarse ground black pepper to taste (optional) Use black or white pepper.
- 1/2 cup cheddar cheese, shredded
Pour water into medium-sized saucepan. Add unsalted butter, milk and salt.
Bring to boil over medium-high heat.
Slowly stir in grits. Cover and cook 5 to 7 minutes or until desired thickness.
Stir about every two minutes.
HELPFUL TIP: Simmer grits until they look thin/watery because they will thicken while cooling.
Turn heat off. Stir in shredded cheddar cheese. Season with preferred amount of black or white pepper (if using).
HELPFUL TIP: If grits are too thick, stir in 2 tablespoons of HOT water. Repeat if necessary to reach desired consistency.