Creamy Cheese Grits

5 from 2 votes

Nothing says comfort food like a steaming bowl of Creamy Cheese Grits. Cooked in milk and broth and finished with cream and loads of cheddar cheese, it’s almost impossible not to go back for seconds

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Side Dish

Cuisine: American

Servings: servings

Calories: 328kcal

Author: Cynthia Christensen

Equipment

Ingredients

2 cups whole milk can use water, 2% milk, or plant based milk
2 cups chicken broth can use vegetable or broth of choice
2 teaspoons kosher salt divided
½ teaspoon black pepper
1 cup grits 180 g
4 ounces cheddar shredded 120 g
4 tablespoons unsalted butter
¼ cup heavy cream or half and half

Instructions

In a medium saucepan heat milk, broth over medium-high heat. Bring to a boil.
Once boiling, whisk in grits, and half of the kosher salt, cover and reduce the heat to low.
Allow to simmer, whisking every 2 to 3 minutes for about 10 minutes, until thick and creamy.
Whisk in unsalted butter and cheddar cook for about 3 to 5 more minutes, whisking every minute.
Keep on very low heat until ready to serve.
Remove from heat and whisk in heavy cream. Taste and add additional salt and black pepper, to taste.

Notes

To store leftovers, place in an airtight container and place in the refrigerator for 3-4 days.

To reheat, place the grits in a microwave safe bowl and microwave on 50% power, stirring every 30 seconds. You can also reheat over low heat in a small saucepan by adding a ¼ cup of milk or water and whisking frequently to prevent sticking.

Nutrition