Creamy Cheddar Grits
These thick and creamy cheddar cheese grits are comfort food perfection!
Equipment
- Medium-large pot
Ingredients
- 1 cup grits stone-ground or quick (no instant)
- 2 cups heavy cream OK to sub with milk (2% or whole recommended)
- 2 cups vegetable stock (or chicken stock. OK to sub water in a pinch.)
- 1½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoon butter
- ½ cup shredded cheddar cheese
Instructions
- Combine heavy cream, stock, salt, and pepper in a medium-large pot on the stove. Bring to a boil. (Watch closely because you don't want the cream to burn.)2 cups heavy cream, 2 cups vegetable stock, 1½ tsp kosher salt, ¼ tsp black pepper
- Whisk in grits.1 cup grits
- Reduce heat to low. Grits should reduce to a light simmer.
- Continue cooking, whisking often, until grits thicken. This will take anywhere from 20-60 minutes depending on the type of grits and size of the pot
- Remove grits from heat. Whisk in butter and cheddar cheese.2 tbsp butter, ½ cup shredded cheddar cheese
Notes
Note that the cooking time is longer for stone-ground vs quick grits. Quick grits will cook in 20-30 minutes, whereas stone-ground will be 40-60.
Nutrition
Serving: 1servingCalories: 664kcalCarbohydrates: 36gProtein: 10gFat: 54gSaturated Fat: 34gCholesterol: 164mgSodium: 1513mgPotassium: 181mgFiber: 1gSugar: 5gVitamin A: 120IUVitamin C: 1mgCalcium: 182mgIron: 1mg