Description
A creamy and comforting Cheese Grits recipe made with garlic, broth, milk, and sharp cheddar cheese. Perfect as a hearty side dish or breakfast staple, this recipe features stone-ground grits cooked to perfection with a rich, cheesy flavor and a hint of fresh herbs.
Ingredients
Scale
Cheese Grits Ingredients
- 3 Tbsp. butter (divided)
- 3 cloves garlic (finely minced)
- 3 cups broth (chicken or vegetable, regular sodium)
- 1 cup milk (or other plant-based milk alternative)
- 1 cup grits (white or yellow, stone-ground)
- 1 cup cheddar cheese (shredded)
- 1 tsp. salt (to taste)
- ¼ tsp. black pepper (to taste)
- Green onions or parsley (finely chopped, optional)
Instructions
- Sauté Garlic: Add 1 tablespoon of butter to a medium-sized pot over medium heat and wait for it to melt. Add in the finely minced garlic and sauté for 30 seconds, or until it becomes lightly browned and fragrant, enhancing the flavor base.
- Boil Liquids and Add Grits: Pour the broth and milk into the pot and bring to a boil. Stir in the grits and bring the mixture back to a boil. This ensures the grits start cooking evenly in the flavorful liquid.
- Simmer Grits: Once boiling, cover the pot with a lid and reduce the heat to medium-low. Let the grits simmer for 20-25 minutes, stirring every 5-10 minutes to prevent clumping and ensure a smooth, creamy texture.
- Finish and Serve: When the grits are fully cooked and creamy, stir in the remaining 2 tablespoons of butter, shredded cheddar cheese, salt, and black pepper to taste. Mix until melted and well combined. Garnish with finely chopped green onions or parsley if desired and serve warm.
Notes
- Use stone-ground grits for the best texture and flavor; quick or instant grits will alter cooking time and consistency.
- Adjust salt to taste depending on the sodium content of your broth.
- For a dairy-free alternative, use plant-based milk and vegan cheese substitutes.
- Stirring regularly during simmering is key to avoiding clumps and burning at the bottom of the pot.
- Leftover grits can be refrigerated and reheated with a splash of milk to restore creaminess.
