creamy grits
Creamy grits are a comforting Southern staple that are rich, buttery, and perfect as a side dish or a base for various toppings. This recipe provides a decadent, creamy texture that elevates any meal.
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 cup whole milk For extra creaminess, you can substitute part of the water with additional milk.
- 2 tablespoons unsalted butter
- 1 teaspoon salt Or to taste.
- ½ cup grated sharp cheddar cheese Optional; experiment with different cheeses or add herbs for added flavor.
- to taste na freshly ground black pepper
Instructions
- In a medium saucepan, bring 4 cups of water to a boil. Stir in the salt.
- Gradually whisk in the stone-ground grits to prevent lumps from forming.
- Reduce the heat to low and cover the saucepan. Cook for about 15-20 minutes, stirring occasionally, until the grits are thick and creamy.
- Once the grits are tender, stir in the whole milk and unsalted butter. Mix until the butter is melted and fully incorporated.
- If desired, add the grated sharp cheddar cheese and stir until melted and combined.
- Season with freshly ground black pepper to taste.
- Serve hot as a side dish or as a base for shrimp, gravy, or your preferred toppings.
Notes
For extra creaminess, you can substitute part of the water with chicken broth or additional milk.
Experiment with different cheeses or add herbs for added flavor.
Leftover grits can be cooled and shaped into cakes, then pan-fried for a delicious next-day meal.