I didn’t find out about grits until I was 20 years old trying to cram in as many calories as I could during Army Basic Training in Fort Jackson, South Carolina. Because my first experience with grits was with Army cooking, I hated them. They tasted like nothing and felt like I was chewing sand! They truly were a shock to my system because I thought I was biting into cream of wheat.
It was over five years later, when I met a sweet and sassy South Carolina belle who heard my “I hate grits” tale and explained to me that if the grits were like chewing sand, I hadn’t had good grits. She made them for me and I fell in LOVE with cheesy grits!
Creamy Cheesy Grits
Whether you use white hominy or yellow corn grits, this recipe will give you a creamy, hearty, and delicious bite of grits. Eat them alone or toss in whatever breakfast food you'd like.
Ingredients
- 2 cups milk
- 2 cups water
- 1 cup yellow stone ground grits or white hominy grits
- 1-2 tsp salt
- 2 Tbsp butter
- 2 cups shredded cheddar cheese I prefer sharp cheddar, but any will do
Instructions
- Mix milk, water, grits, and salt into a stock pot. Turn heat to medium and stir regularly as the mixture heats up to avoid lumps. Once the grits are thick and bubbly, turn heat to low, cover, and simmer for at least 15 minutes.
- Once grits have simmered, toss in your butter and cover again. Allow butter to melt and then stir it in.
- Toss in your cheese of choice (more if you really like cheese) and stir to melt and combine.
- You can eat them warm by themselves, or top with sausage, bacon, a fried egg, avocado.
Notes
Our favorite way to eat grits is either with a fried egg on top and avocado, or as the base for shrimp and grits.
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