(35) Creamy Cheese Grits

I’ve made quite a few cheese grits in my life and they tend to fall into two categories. They’re either the garlicky, super sharp cheese variety or the mild, creamy version. This recipe is the latter. This is an easy recipe and was a perfect compliment to the grilled pork chops.

Side note: Dry grits on a hot, flat top stove = flames. Ohhhh boy. I’ve never had a fire in the kitchen until today. Good times, good times!!


Creamy Cheese Grits

Yield: Makes 6 to 8 servings
Source: Southern Living Magazine, January 2006

5 cups water
1 teaspoon salt
1 1/4 cups uncooked quick-cooking grits*
1/2 (8-ounce) block sharp Cheddar cheese, shredded (about 1 cup)
1/2 (8-ounce) block Monterey Jack cheese, shredded (about 1 cup)
1/2 cup half-and-half
1 tablespoon butter
1/4 teaspoon pepper

Bring 5 cups water and salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and remaining ingredients until cheese is melted and mixture is blended. Serve immediately.

*Stone-ground grits may be substituted. Increase liquid to 6 cups, and increase cook time to 50 minutes.

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