- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 teaspoons kosher salt
- 1 cup uncooked stone-ground yellow grits
- 2 ounces cream cheese
- 1/4 cup finely grated extra-sharp Cheddar cheese
- Roasted Tomatoes
- Garnish: fresh chives
How to Make It
Bring first 3 ingredients and 3 cups water to a boil in a medium saucepan over medium-high heat. Stir in grits, and reduce heat to medium-low. Cover and simmer, stirring occasionally, 15 to 20 minutes or until tender.
Fold in both cheeses, stirring until melted; remove from heat. Cover and let stand 5 minutes. Transfer to a serving platter. Top with Roasted Tomatoes.
Note: Add up to 1/4 cup water after cooking grits, if desired, for a thinner consistency.