Southern Soul Food

Cheese Grits

Name: Cheese Grits
Total time: 35 min
Yield: 4 servings
Cuisine: Southern Soul Food
Ingredients: 1 cup stone-ground grits (do not use instant or quick-cooking); 2 cups chicken broth, 2 cups water; 1/2 tsp kosher salt; 1/4 cup (1/2 stick) unsalted butter; 1/4 cup heavy cream or whole milk; 1.5 cups sharp cheddar cheese, freshly grated (pre-shredded won't melt as well); 1/4 tsp garlic powder, dash of hot sauce

Creamy, cheesy, and deeply savory stone-ground grits.

35 minutes

Serves 4

Side

Contains common allergens

Dairy

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Instructions

6 steps

1
Boil Liquids: In a medium heavy-bottomed saucepan, bring the chicken broth, water, and kosher salt to a rolling boil over medium-high heat.

2
Whisk in Grits: Slowly pour the stone-ground grits into the boiling liquid in a steady stream while whisking constantly. This prevents lumps from forming.
3
Simmer: As soon as the mixture returns to a boil, immediately reduce the heat to the lowest possible setting. Cover the saucepan with a tight-fitting lid.
4
Slow Cook: Let the grits simmer for 25 to 30 minutes. Uncover and whisk the grits vigorously every 5 to 7 minutes to release their starches, which creates a naturally creamy texture, and to ensure they don't stick to the bottom of the pan.
5
Add Richness: Once the grits have absorbed the liquid and are tender to the bite, remove the saucepan from the heat. Whisk in the butter and heavy cream until fully incorporated.
6
Add Cheese: Gradually fold in the freshly grated sharp cheddar cheese, garlic powder, and a dash of hot sauce. Stir gently until the cheese is completely melted and the grits are smooth, velvety, and thick. Serve immediately.

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