If you’ve never had cheese grits, let me just tell you that you have no earthly idea what you are missing.
I grew up in the Midwest, and never had grits as a kid. My first experience with them was when I was in AIT in the army and had a conversation with someone about what we were eating. He was shocked that I had never had them and insisted that I take a bite of his. He swore if I tasted them, I’d like them. I’ve been hooked on them ever since.
Now when it comes to grits, there seems to be two camps. Those who like their grits savory and are horrified at the others…who like their grits sweet. I happen to like them both ways. Sweetened with a little sugar and a dollop of butter if they’re for breakfast, and savory if they are with other meals.
Grits are nothing more than ground corn. Think corn meal but more coarse. You cook the ground corn in liquid and it becomes a beautiful porridge of sorts. From there you can do amazing things with it. It will also stretch meals to make them go further with unexpected company.
One of my favorite ways to make grits, is this cheesy, creamy, luxurious version. Yes, luxurious grits. Try it, and I’m sure you’ll agree. They’re great topped with some thick, rich stew, some blackened shrimp (if you like that sort of thing – I hate eating bugs whether they are on land or in the water… Of course that may cause people to demand I give up my “Foodie” card. Sorry!) or just like this in a bowl with a spoon.
But I beg of you…try them. You won’t like them, you’ll love them!
I highly recommend trying grits from Falls Mill. They are wonderful people and will ship some right to you if you give them a call.
- 2 c milk
- 2 c water
- 1 tsp sea salt
- 1 c yellow corn grits (choose a good quality, preferably organic)
- 4 Tb (1/2 stick) unsalted butter
- ½ tsp freshly ground black pepper
- 1½ c shredded sharp cheddar cheese
- To begin, pour the milk & water into a heavy saucepan. Add in the salt.
- Bring this to a boil over medium high heat, stirring continually with a whisk.
- While stirring, pour in the grits. When they are completely mixed in, turn the heat down to low and cover the saucepan. Let them cook for about 15-20 minutes, whisking them well every couple minutes so that they don't stick or get lumpy.
- When they are nice and creamy, add in the butter & pepper. Stir until the butter is mixed in.
- Add in the shredded cheese, a little at a time, letting it melt in while you stir.