Cheese Grits are a true expression of southern comfort food, with their creamy texture and the irresistible combination of rich corn flavor and cheesy deliciousness.
Optional:cooked and crumbled bacon, butter, and half-and-half or cream
Instructions
Bring two and one-half cups of water to boil in a small saucepan.
When the water is boiling briskly, add one-half teaspoon of salt and one-half cup of quick grits. Stir or whisk to combine. After the water comes back to a boil, reduce the heat to medium-low and cook covered for about ten minutes.
Stir the grits frequently while they are cooking. If they begin to look too thick or lumpy, add a small amount of water, a tablespoon at a time, and whisk until they are smooth and creamy.
When they are done, add one cup of cheese and mix until it is melted.
Remove the pan from the heat and serve immediately.
Optional: top each serving with crumbled bacon.
Video
Notes
To make this dish ahead, follow the recipe as directed, and when the grits have cooled, store them in a covered container in your refrigerator. When you are ready to serve them, place them in a saucepan over low heat, along with a bit of water, milk, or cream, and stir until they are creamy and heated through.There is much debate among grits lovers about whether the consistency should be thick or thin, and really, it's a matter of personal preference. I like my cheese grits on the thinner side. They naturally thicken up as they cool, and to me, there is nothing worse than a serving of cheese grits that has solidified on a plate.The only thing worse than grits that are too thick is lumps. It's like biting into an eggshell when you are eating egg salad. The key is to whisk or frequently stir during the cooking process and then whisk or stir some more!You will notice on most packages of quick grits; it says they cook in five minutes. I think the consistency is better if they are cooked a little longer.For extra-creamy grits, replace ½ cup of the water with ½ cup of half and half or cream.I always top my grits with crumbled bacon, and I hope you will try it. The bacon compliments the flavor, and it's a match made in heaven.Do not use instant grits!You can use this same recipe with stone-ground or regular grits, but you will have to cook them longer.Feel free to add a little more cheese or a combination of cheeses.