What Makes This Recipe So Good
Spend 5 minutes in the South and odds are good you’ll find grits on a menu. They’re a staple around here! We eat them for breakfast with eggs and bacon, for brunch with tender shrimp, and for dinner with pork chops or braised short ribs. Ask 10 different people the best way to make grits and you’ll probably get 9 different answers. Suffice it to say, I’ve tried a lot of versions of grits, and these might just be my favorite.You absolutely can’t not like these cheese grits! Now, before you say “Oh, I’ve had grits before, I don’t like them”, hear me out. If you’ve only ever eaten crappy, dehydrated, pre-packaged instant grits they give out for free at a Best Western or Holiday Inn breakfast, those don’t count. Those grits aren’t these grits. Depending on who you ask, those grits aren’t even grits. These grits, though, are mind-blowingly rich and creamy and melt-in-your-mouth buttery and cheesy and honestly I’m kind of obsessed with them. This is a really quick recipe, and you can make it even quicker just depending on the type of grits you use. I’ve included instructions below for both quick cheese grits and stone-ground cheese grits. They’re both super simple! Stone-ground grits will take a little longer to cook, but not much.
Chef’s Tips
To keep the half and half (or cream) from curdling when you add it to the grits mixture, make sure it’s close to room temperature to start, then add it to the mixture very slowly, stirring constantly. The same goes for the cheese, which can clump and become stringy. Removing the saucepan from the heat while you add these ingredients will help, too.You can season your grits any way you like! I kept this recipe really simple, with just a little salt, so the grits, butter, and cheddar can shine. You could also season your cheese grits with a mixture of cayenne, smoked paprika, and garlic for a savory side. Red pepper flakes or rosemary would be good, too!The consistency of the cheese grits is entirely up to you! If you like your grits a little runnier, you can add a little more half and half (or heavy cream, or milk). If they’re too runny, let them cook a little longer to reduce more of the liquid.
Other Southern Recipes You’ll Love
Whole30 Ribs (Grilled, Paleo, and From a Memphian!)The Best EVER Instant Pot Black Eyed PeasGluten Free Cornbread with HoneyPerfectly Crispy Gluten Free Fried ChickenMemphis-Style Cheese & Sausage PlateBlackened Shrimp with Remoulade SauceVegan Banana PuddingSouthern Instant Pot Collard GreensInstant Pot Pulled Pork
