The Stock Pot: Sensational Sides – Creamy Cheese Grits

cheese-grits

Creamy Cheese Grits

The Stock Pot: Sensational Sides – Creamy Cheese Grits

I grew up with grits and I love them. They’re in my Comfort Food Top 5. But for some of you, like my Vermont-raised sister-in-law, I suppose grits have never graced your food table. That makes me sad. Because not only do grits nourish the belly, they feed the soul. However, grits are what I deem as advanced food citizenship. They require a lot of love in the form of salt, butter and pepper (usually in that order of priority) to coax them to their full culinary potential of feel-good lusciousness. So, they have to be prepared properly to convert the non-grit believer into a faithful disciple. And, of course, copious amounts of Jack and Cheddar cheese don’t hurt the effort either. Although many relegate a bowl of grits as a side dish (a sensational one at that!) or as a foundation on which to build a proper Southern breakfast, personally, I love them front and center and could eat the entire pot morning, noon or night.

Creamy Cheese Grits
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Sides, Breakfast
Serves: 6

Ingredients
  • 3 cups whole milk
  • ¼ cup (4 tablespoons) unsalted butter
  • 1 cup fine-ground quick-cooking grits
  • Kosher salt and freshly ground black pepper
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Instructions
  1. In a heavy-bottomed saucepan, combine the milk and butter; scald the milk over medium heat (but do not boil). Heat the milk until it is hot and it starts to barely bubble around the sides of the pot and the butter has melted, stirring often.
  2. Whisk in the grits and season with salt and pepper. Cook over low heat until thick and smooth, stirring often, about 10 minutes. Remove the pan from the heat and stir in the cheeses until melted.
  3. Check for seasoning and serve warm.

Notes
…from the Picture-Perfect kitchen:

Planning: If the grits become too thick, you can whisk in a little more warm milk or water to help thin them out.
Product Purity: My good friend Toni Beth gave me some Southern-style unbleached white grits from the Old Mill of Guilford – they’re fabulous. Check them out at www.oldmillofguilford dot com.
Presentation: I save a handful of cheese to sprinkle over the top of my grits just before serving. Mini cast-iron skillets make a fun presentation.

Content and photography © 2014 Hutchstone, LLC. All rights reserved.

 

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Content and photography © 2014 Hutchstone, LLC. All rights reserved.

 

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3 Responses to The Stock Pot: Sensational Sides – Creamy Cheese Grits

  1. Caitlin says:

    Outed as the family Yankee! You’re right, I never went near a portion of grits until I visited you and Adam. Yep, I admit I’d been missing one of life’s great comfort foods. Now I have your recipe and it’s raining cats and dogs in London. The perfect day to play at being Southern (I can hear you laughing).

  2. huntfortheverybest says:

    i can eat that any time of the day!

  3. Growing up in the midwest, I didn’t have grits much, but as I’ve gotten older they’ve been making appearances all around my area, and I LOVE them. These look absolutely dreamy.