Southern Cheese Grits
The Quirky Foodster Team
Ingredients
- Water or chicken stock — 1 L (4 cups)
- Fine salt — 5 g (1 tsp)
- Stone-ground grits — 180 g (1 cup)
- Unsalted butter — 60 g (4 tbsp)
- Sharp cheddar cheese, grated — 150 g (1 1/2 cups)
- Whole milk — 120 ml (1/2 cup)
- Ground black pepper — 1 g (1/4 tsp)
Method
- Bring the water or stock to a boil in a heavy-bottomed saucepan and add the salt.
- Slowly whisk in the grits in a steady stream to prevent lumps.
- Reduce the heat to low, cover, and simmer for 20–25 minutes, stirring frequently, until thick and creamy.
- Stir in the butter, grated cheddar and milk until fully melted and smooth.
- Season with black pepper and additional salt to taste, then serve hot.
Introduction: Cultural Background Grits are ground dried corn (hominy), a food derived from Native American cuisine that became a foundational staple of the American South.
Cultural Background: Cultural Background Grits are ground dried corn (hominy), a food derived from Native American cuisine that became a foundational staple of the American South. Cheese grits emerged as a comforting variation in the 20th century, turning the plain cornmeal porridge into a rich, savoury dish served at breakfast tables, church suppers and alongside shrimp in the iconic dish shrimp and grits.
Tips: Stir often to prevent the grits from sticking and scorching on the bottom of the pan. Stone-ground grits give the best texture but take longer to cook than instant grits. Add a splash more milk if the grits become too thick as they sit.
Variations: Add cooked, crumbled bacon or sautéed shrimp for a heartier dish. Vegan version: use vegetable stock, plant-based butter, dairy-free cheddar-style shreds and oat milk.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop over low heat with a splash of milk or water, stirring until loosened and creamy again.
FAQs:
Q: What's the difference between grits and polenta?
A: Both are made from ground corn, but grits are traditionally made from hominy (corn treated with an alkali) and have a softer, creamier texture.
Q: Can I make grits ahead of time?
A: Yes, they reheat well with a little extra liquid stirred in.
- Water or chicken stock — 1 L (4 cups)
- Fine salt — 5 g (1 tsp)
- Stone-ground grits — 180 g (1 cup)
- Unsalted butter — 60 g (4 tbsp)
- Sharp cheddar cheese, grated — 150 g (1 1/2 cups)
- Whole milk — 120 ml (1/2 cup)
- Ground black pepper — 1 g (1/4 tsp)
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