Photo: Alison Miksch; Styling: Buffy Hargett Miller
Hands-on Time
10 Mins
Total Time
30 Mins
Yield
Makes 4 to 6 servings

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

How to Make It

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.

Chef's Notes

We tested with McEwen & Sons Stone Ground Organic White Grits and Yellow Grits.

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