Cheddar Grits
Grits are considered by many to be a southern staple and for good reason. They are filling, easy and quick to prepare, and can be flavored in a variety of ways. The traditional stone-ground grits are a little harder to find these days, but it is well worth the effort! Skip the instant kind at the grocery and instead look around your local health food store or a nearby country market to the get the good stuff.
We prefer this cheesy, savory option (could you have guessed?!) and like to top it with bacon or make a bowl of the classic shrimp and grits. Add a biscuit and you have yourself the perfect southern meal!
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 6 servings
Ingredients
2 1/2 cups chicken broth
2 1/2 cups whole milk
1 cup stone-ground grits (not instant)
2 tablespoons butter
1 teaspoon garlic powder
1 teaspoon salt
2 cups shredded Cheddar cheese
Instructions
Pour broth and milk in a large pot or Dutch oven. Bring to a boil over high heat.
Slowly add grits, using a large whisk to incorporate.
Adjust temperature to low, allowing the grits to simmer. Whisk occasionally.
Once the grits have reached the desired thickness (around 10 minutes for our preference), remove from heat and add butter. After it has melted, stir the butter into the grits. Add the seasonings and cheese. Serve immediately.
Note- the grits will continue to thicken and harden even after you have removed them from the heat.