Good grief, where to start! Grits are just amazing!! To us southerners, grits aren’t just for breakfast, they are a staple!! And just like biscuits, everyone has their own recipe. Some people like a drier, stiffer consistency and some people prefer a plainer tasting grit recipe, but myself, I prefer these savory, fluffy, and creamy grits!

This is the recipe I started using when I made Shrimp and Grits but it would also be good for breakfast. But be warned, these grits are made with cream, butter and cheese. If you want to make them a bit healthier you can substitute skim milk for the regular milk and cream /half-and-half, use margarine instead of butter, and swap the cheese for a reduced fat version or omit it entirely but they just don’t taste the same. The best thing to do with these grits is make them according to the recipe below and practice moderation or spend some extra time in the gym. 🙂

Glorious White Cheddar Cheese Grits

Ingredients

6 cups of water

2 cups of half-and-half

2 teaspoons kosher salt

1 teaspoon white pepper

2 cups of good quality grits (do not use instant)

2 cups white cheddar cheese, grated

4 tablespoons unsalted butter, cubed

Directions

Mix the water and cream with seasonings and bring to a boil. Thoroughly whisk in grits. Reduce heat to medium-low and cook according to grits packaging until thick and no longer crunchy, stirring constantly! Whisk in cheese and remove from heat. Stir in cubes of butter and let sit for 2-3 minutes. If you want a thinner consistency, just stir in more butter and/or warm milk.

These are best served with breakfast or with Shrimp and Grits

Much Love,
M