Creamy, savory, and rich with Tillamook cheddar, these grits take an hour but almost none of it is active work. The cheese goes in at the end and keeps the texture loose and glossy.
Ingredients
- 390 g (2 cups) stone-ground grits
- 1.9 L (8 cups) water or chicken stock
- 113 g (4 oz) unsalted butter
- 113 g (4 oz) Tillamook cheddar, grated
- Salt and pepper to taste
Instructions
- 1Bring water or chicken stock to a boil in a heavy-bottomed pot.
- 2Whisk in the grits in a slow, steady stream.
- 3Reduce heat to the lowest setting. Simmer, stirring every 5–10 minutes, for 1 hour until thick and creamy.
- 4Remove from heat. Add butter and cheese and stir until melted and fully incorporated.
- 5Season generously with salt and pepper. Serve immediately.
Cook's Note
Keep the heat low and stir regularly, grits stick and scorch on the bottom if left unattended even for a few minutes on medium heat.
Best Served With
Alongside shrimp, sautéed mushrooms, or a slow-braised protein. Also good as a base for a fried egg and gravy plate.
Why This Recipe Works
A full hour of low-heat cooking breaks down the grits into a truly creamy base. Using stock instead of plain water gives you a more savory, richer foundation before the butter and cheese even go in.
Make It Yours
- Add a pinch of cayenne for a little heat under the cheese
- Stir in a handful of roasted jalapeños for a spicy, smoky version
- Use sharp white cheddar for a cleaner, more assertive cheese flavor
Leftover Strategy
Grits firm up as they cool. Reheat with a generous splash of water or stock over low heat, whisking until smooth. Or slice the set grits and pan-fry in butter for a crispy-edged grits cake.
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Pairing
A cold Southern-style beer or a glass of dry white wine. Both work alongside the richness of the cheese without competing.