Prep Time
10 Mins
Cook Time
1 Hour 45 Mins
Makes 8 1/2 cups

How to Make It

Step 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.

Step 2

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.

Ratings & Reviews

smclaughlin6250's Review

May 13, 2009
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.