| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 cups whole milk
- 2 cups water
- 1 1/2 teaspoons kosher salt
- 1 cup coarse ground cornmeal
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 ounces sharp Cheddar, shredded
Instructions
- Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
- Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 438 |
| Total Fat | 26 g |
| Saturated Fat | 15 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 14 g |
| Cholesterol | 71 mg |
| Sodium | 750 mg |
Reviews
Simple, quick and tasty, three things I like in a recipe. I was looking for a more classic version of grits made with hominy. That said it’s still pretty tasty and easy to make and modify. 3-4 stars!
Not sure what grits are supposed to taste like since I didn’t grow up with them but this was easy to make and super satisfying with coarse ground cornmeal. Served with collard greens and small pork sausages it was a great combo between the peppery creamy and slightly bitter… Thank you! Bookmarked
The texture was perfectly creamy, and the addition of cheese gave it a rich and savory flavor.
Love it. This is my go-to. I’ve tried it with traditional grits and some that I ground. I do sometimes add a bit of cornmeal (no, corn meal isn’t grits, but cornmeal is corn that’s ground beyond coarse, and no one can grind coarsely ground meal of course. Unless of course that meal of course is the famous Mr. Ed) I’ve gotten away from my point. Anyway. Grits ‘r grits. Well done, Mr. Brown
Can you sub out the corn mean for steel cut grits?
I used to love cream of wheat when I was sick or needed some quick comfort food. Now that I am gluten free–I need a sub and this fits the bill because I love polenta so much.
I also alter the recipe and make awesome griddle cakes or corn fritters. It’s very adaptable and goes so well with my fav go to food –Mexican.
I also alter the recipe and make awesome griddle cakes or corn fritters. It’s very adaptable and goes so well with my fav go to food –Mexican.
I love this recipe. I make it with stoneground grits and a good bit of Emeril’s Bayou Blast.
Cornmeal ain’t grits guys, I cannot imagine that someone even came up with that. Jim Dandy quick Grits (not instant) are the standard. Cook a little longer than the package says . Salt and butter to taste and go easy on the cheese of your choice.
Very easy and very good! You just have to make sure you keep watching and stirring it.
great recipe–make it often, using a different mix of cheeses–todays version has some goat cheese along with xtra sharp cheddar