Rich & Creamy Grits Recipe

This easy, cheesy, creamy grits recipe will become a family favorite! This version is made with stone-ground grits and cheddar cheese. It’s perfect for breakfast or Southern dishes like shrimp and grits. It’s also served with my

Southern Fried Catfish

.

 

This simple yet decadent recipe for classic creamy grits is a Southern favorite. Whether you prefer stone-ground or quick, these grits are the perfect side dish for breakfast, lunch, or dinner. You can enjoy them with shrimp, cheese, bacon, or even a drizzle of maple syrup. If you’re new to grits, I’ll explain what they are, why they’re beloved, and how to cook them to perfection.

 

Grits, which are made from ground corn, are cooked in water or broth to bring out their natural starches. They are then combined with cream to produce a thick, porridge-like dish. The specific outcome depends on the type of grits used – more information about each type can be found further down in this post.

 

In terms of taste, grits are quite neutral, which makes them incredibly versatile. They can be prepared to be rich and sweet, or buttery and savory. Whether served with shrimp, or perfect with southern fried catfish or topped with andouille sausage and white cheddar, grits can be combined with a variety of flavors to create a delicious dish. Like oatmeal, grits can be paired with various ingredients, but in my opinion, they are much better than oatmeal. There’s something about a bowl of hot, creamy grits that provides a comforting and cozy feeling. It’s the ultimate comfort food!

 

This recipe for creamy grits is practically foolproof. It yields thick and rich grits that are never watery or runny, making them the perfect accompaniment to bacon, ham, sausage, shrimp, fresh fruit, veggies, or any other dish.

The Key ingredients in making these creamy Grits are cooking it with Chicken Broth instead of water and adding a finely Shredded cheese blend. It gives it a creamy taste and texture.

Grits are not only delicious but also budget-friendly, making them a great option for those who are mindful of their expenses. They are incredibly hearty and filling, providing a more satisfying meal compared to lighter options.

 

Since grits are quite starchy and require some time on the stovetop, especially if you’re using stone-ground grits, it’s important to stir them frequently to prevent sticking and scorching. Adjust your cooking temperature accordingly, especially if your stove tends to run hot.

 

For this recipe, it’s essential to use either stone-ground or quick grits. Instant grits won’t yield the same results, as they are pre-cooked and dehydrated, resulting in a significantly shorter cook time.

What Are the Different Types of Grits

There are several types of grits available, each with its own unique characteristics. Stone-ground grits are our personal favorite and have recently become more widely available. They are ground between stones, resulting in a less processed product with a rich corn flavor. However, they take longer to cook due to their larger size.

Quick Grits

, on the other hand, are ground very finely, making them quick to cook and easy to find at grocery stores.

 Regular Grits

are slightly larger than quick grits and take a bit longer to cook, but they have the longest shelf life.

Instant Grits

, usually found in packages, are convenient and quick to cook but may lack the rich taste of other varieties.

Hominy

, which involves soaking corn in a solution to soften the hull, can be ground to be used in traditional grits recipes, offering a unique twist to this classic dish.

 

Ingredients:

For Stone-Ground Grits

4 Cups Chicken Broth

Four tablespoons unsalted butter divided

1 cup stone-ground grits

 

½ Cup Cheddar & Monterey Jack Finely Shredded Cheese Blend

 

For Quick Grits

 

3 cups Chicken Broth

 

Three tablespoons unsalted butter divided

 

1 cup quick grits

 

½ Cup Cheddar & Monterey Jack Finely Shredded Cheese Blend

 

Directions:

For Stone-Ground Grits

Fill a pot with 4 cups of Chicken Broth. Place the pot on the stovetop over medium-high heat. Add one tablespoon of butter and bring the Broth to a boil.

Once Broth begins to boil rapidly, add stone-ground grits and stir for 30 seconds.

Partially cover the pot with a lid. Reduce the heat to medium and simmer the grits for 15 minutes, stirring occasionally to prevent sticking. Note: If your stove runs hot, reduce the heat to medium-low.

After 15 minutes, uncover the pot. Add the remaining three tablespoons of butter and stir to incorporate.

 

While stirring, add 1/2 cup of your cheese and stir until cream is incorporated.

Stir constantly until grits thicken and “sputter,” approximately 15 minutes.

Once the grits are ready, remove the pot from heat. At this point, it’s important to taste the grits and stir in salt if necessary.

Divide the grits into serving bowls, add your desired toppings, such as bacon, green onions, or more cheese, and stir to incorporate. Serve warm.

 

For Quick Grits

Fill a pot with 3 cups of Chicken Broth and place it on the stovetop over medium-high heat. Add one tablespoon of butter and bring the Broth to a boil.

Once Broth begins to boil rapidly, add quick grits and stir for 30 seconds.

Partially cover the pot with a lid. Reduce the heat to medium and simmer the grits for 5 minutes, stirring occasionally to prevent sticking. Note: If your stove runs hot, reduce the heat to medium-low.

After 5 minutes, uncover the pot. Add the remaining two tablespoons of butter and stir to incorporate.

While stirring, add ½ cup of shredded cheese until cream is incorporated

Stir constantly until grits thicken and “sputter,” approximately 3 to 5 minutes.

Once the grits are ready, remove the pot from the heat. Taste grits and stir in additional salt if necessary.

Divide grits into serving bowls, then add desired toppings and stir to incorporate. Serve warm