Creamy Grits With Butter
A richer and more flavorful version of classic grits, incorporating sharp cheddar cheese and a touch of cream for extra indulgence.
1 cup
Stone-Ground Grits
3 cups
Chicken Broth
1 cup
Water
1/2 tsp
Salt
1/4 tsp
Black Pepper
See all 8 ingredients ↓
A richer and more flavorful version of classic grits, incorporating sharp cheddar cheese and a touch of cream for extra indulgence.
Instructions
- Bring the Chicken Broth, Water, Salt, and Black Pepper to a boil in a medium saucepan.
- Slowly whisk in the Stone-Ground Grits, reducing heat to low.
- Cover and simmer for 20-25 minutes, stirring frequently to prevent sticking. The grits are done when they are thick and creamy.
- Stir in the Butter until melted and well combined.
- Remove from heat and stir in the Shredded Sharp Cheddar Cheese and Heavy Cream until smooth and creamy.
- Serve immediately.
-
1 cup
240 mL
Stone-Ground Grits
-
3 cups
720 mL
Chicken Broth
-
1 cup
240 mL
Water
-
1/2 tsp
2.5 mL
Salt
-
1/4 tsp
1.25 mL
Black Pepper
-
4 tbsp
60 mL
Butter
-
1 cup
240 mL
Shredded Sharp Cheddar Cheese
-
1/4 cup
60 mL
Heavy Cream
Instructions
- Bring the Chicken Broth, Water, Salt, and Black Pepper to a boil in a medium saucepan.
- Slowly whisk in the Stone-Ground Grits, reducing heat to low.
- Cover and simmer for 20-25 minutes, stirring frequently to prevent sticking. The grits are done when they are thick and creamy.
- Stir in the Butter until melted and well combined.
- Remove from heat and stir in the Shredded Sharp Cheddar Cheese and Heavy Cream until smooth and creamy.
- Serve immediately.
Nutrition per serving
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