I used a double boiler to make the grits so that they stayed soft. The next time I will also use less salt. I loved this recipe and I'll be sure to make it again.
Creamy Cheddar Cheese Grits
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- 4 tablespoons butter
- 5 cups milk
- 2 teaspoons salt
- 1/2 teaspoon hot sauce
- 1 garlic clove, pressed
- 1 1/2 cups uncooked stone-ground white grits
- 1 (10-oz.) block sharp white Cheddar cheese, grated
- 1. Bring 2 Tbsp. butter, next 4 ingredients, and 5 cups water to a boil in a medium-size Dutch oven over medium-high heat. Gradually whisk in grits, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 1 1/2 hours or until thickened. Stir in cheese and remaining 2 Tbsp. butter until melted. Serve immediately.
- Quick-Cooking Creamy Cheddar Cheese Grits: Substitute 2 cups uncooked quick-cooking grits for stone-ground grits. Decrease water and milk to 4 1/2 cups each. Prepare recipe as directed, cooking grits 10 to 15 minutes or until thickened.
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