Description
A silk-smooth bowl of Creamy Southern Grits, made from stone-ground grits, milk, and butter, finished with sharp cheese for a luxurious side or centerpiece.
Ingredients
Scale
- 1 cup stone-ground grits (not instant)
- 4 cups water (or 2 cups water + 2 cups low-sodium chicken stock)
- 1 teaspoon fine sea salt
- 2 cups whole milk (or 1 cup milk + 1 cup half-and-half)
- 3 tablespoons unsalted butter, room temperature
- 1 cup sharp white cheddar, finely grated
- 2 ounces cream cheese, softened (optional for extra silkiness)
- Freshly ground white or black pepper, to taste
- 2 tablespoons chopped chives or green onions, finely sliced
- Flaky sea salt and an extra pat of butter for finishing
- Optional: crispy bacon, sautéed shrimp, or a drizzle of good olive oil/truffle oil
Instructions
- In a medium saucepan, combine water (or water + stock) and milk over medium heat. Add salt and bring to a gentle simmer.
- Slowly add the stone-ground grits in a steady stream, whisking to prevent lumps. Reduce heat to low.
- Cook 20–35 minutes, stirring every few minutes until the grits are plush and glossy.
- Stir in room-temperature butter and softened cream cheese until melted. Add grated cheddar a handful at a time, folding gently.
- Adjust seasoning with salt and pepper. For extra smoothness, finish with a light whisk before serving.
- Spoon into shallow bowls and top with a pat of butter, chives, and flaky sea salt. Optional: crown with sautéed shrimp or seared scallops.
Notes
Use room temperature butter and softened cream cheese for seamless incorporation. Grate cheese fresh for optimal melt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg