Cheese Grits. Perfectly creamy and cheesy grits. This Southern classic is perfect as a side dish, loaded up as a main dish, or served as breakfast!
- 2 cups chicken broth
- 2 cups milk
- 1/2 teaspoon salt
- 1 cup quick grits (or substitute with other grits just read above to be able to adjust cooking time)
- 1 cup shredded sharp cheddar cheese
- pads of butter
- black pepper
- extra shredded cheese
- Combine the chicken broth and milk in a medium size saucepan. Heat over medium heat. Bring to a simmer.
- Stir in the salt. Then add the grits slowly while stirring. Stir until all grits are well mixed.
- Cover and reduce heat to low for 3-4 minutes. Remove the lid and stir the grits. Continue stirring while cooking over low for an additional 1-2 minutes. The grits will be tender when done cooking.
- Turn the heat off. Add in the butter and cheese. Stir until well mixed.
- Serve immediately. Top with additional shredded cheese, butter and fresh pepper if desired.
- To reheat add the grits to a medium size saucepan and heat over medium heat. Pour in small amounts of milk or broth to help thin them out while reheating. The grits thicken when cooled. Adjust the amount of liquid to give the consistency you prefer.
- Quick grits will cook in 5 minutes. Stone ground grits can take 40-45 minutes. Regular grits will take 10 minutes. Instant grits only need 1 minute in boiling water. Be sure to take note of which type of grits you are using.
- Serving Size: 1
- Calories: 185
- Sugar: 8 g
- Sodium: 274 mg
- Fat: 4 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 17 mg
Keywords: grits, cheese grits