I remember being younger, and giggling as I listened to my grandpa Billy fuss at my father when he discovered I had never had grits. I didn't really understand what the big deal was.
I'll be honest, once I finally tried grits, I STILL didn't understand why my grandpa cared so much. They were bland and mushy, two things I am really not looking for in a meal.
Later on in life, I started to learn that if you add enough butter to anything, including grits, it will be pretty darn good. I started to enjoy grits a little more, but when I tried cheese grits, that's when I became a religious fan of grits.
That is when I finally understood what my grandpa said I was missing out on.
This recipe is the crown jewel of cheese grit recipes if I do say so myself. It has been eaten the morning after some pretty loud parties, and has been taken to Thanksgiving potlucks.
When I took this dish to said potluck, I took it because I really wanted something different to be there, and I was afraid if I made something like stuffing or green bean casserole, everyone else would to. That is too much stuffing and/or green bean casserole!
Everyone was extremely impressed with the grits. Grit lovers and haters-alike were raving about how delicious they were. The funny thing is, I couldn't stress enough how easy it was.
This recipe is easy, quick, and absolutely fantastic. It is also pretty inexpensive. I would recommend it for any holiday, like Thanksgiving or Easter, Christmas morning, or any excuse you can come up with to whip up these grits. Trust me, you will be searching for one!
Even if you aren't a fan of grits, I really hope you will give this a try soon! You may just change your mind.
- 1 cup grits
- 2 cups chicken broth
- 2 tablespoons butter
- 1/3 cup heavy cream
- 1/3 cup water
- 6 oz. freshly grated sharp cheddar, + more to taste
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
In a large pot on high heat, bring chicken broth to a boil. Reduce heat to medium.
Whisk in grits to reduce chances of lumps. Stir occasionally until grits start releasing puffs of steam.
Add heavy cream, and once again, wait for grits to start releasing puffs of steam.
Add final 1/3 cup of water, and one more time, stir occasionally as you wait for your grits to start releasing puffs of steam again. Taste to insure that the grits are done, and remove from heat.
Add cayenne, garlic powder, and onion powder.
Add cheese BEFORE salting and stir well until cheese is fully melted and combined with the grits.
Taste for seasoning.
Here is a pin-able photo for Pinterest.