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
More From Southern Living
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Breakfast/Brunch