Creamy Cheddar Cheese Grits
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Yellow grits cooked slowly in milk, cream and water, then enriched with cheddar and butter.
Always check the labels of the products you use.
Method
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Equipment
- heavy saucepan
- whisk
- wooden spoon
- grater
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 495 kcal |
| Protein | 13.6 g |
| Carbohydrate | 37.8 g |
| of which sugars | 6.1 g |
| of which free sugars | 0 g |
| Fat | 32.2 g |
| of which saturates | 19.3 g |
| Fibre | 1.7 g |
| Salt | 1.33 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Grits
- 500 ml water
- 350 ml whole milk
- 120 ml single cream
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
- ½ tsp garlic powder
- 160 g stone-ground yellow grits or coarse polenta
To finish
- 115 g mature cheddar, grated
- 40 g butter
- 2 tbsp chives, snipped
- 1
Heat. Bring the water, milk, cream, salt, pepper and garlic powder to a simmer in the saucepan.
- 2
Whisk. Pour in the grits in a slow stream, whisking so no lumps form.
- 3
Cook. Turn the heat to medium-low and cook 20-25 min, stirring every few minutes and scraping the base, until thick, creamy and no longer gritty.
- 4
Enrich. Off the heat, stir in the cheddar and butter until melted and smooth.
- 5
Serve. Spoon into bowls and scatter with chives.
Storage
Keep covered in the fridge for up to 2 days; reheat with milk, stirring. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
