Creamy Parmesan Grits

Southern Living
Creamy Parmesan GritsRecipe

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Look for Parmigiano-Reggiano cheese, which adds nutty flavor and an earthy depth to the grits.

Makes 4 to 6 servings


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2 teaspoons kosher salt
1 cup stone-ground grits
1/4 cup freshly grated Parmesan cheese
2 1/2 tablespoons butter
2 tablespoons heavy cream


Hands-on: 10 Minutes
Total: 30 Minutes

Bring salt and 1 qt. water to a boil in a medium saucepan over high heat. Whisk in grits, and cook, whisking constantly, 45 seconds. Return mixture to a boil. Cover, reduce heat to medium-low, and cook 20 minutes or until grits are tender and liquid is absorbed. Stir in cheese and butter. Stir in cream, and serve immediately.

Created date

November 2014