Cheese Grits

this recipe is a crime against grits (and thighs). if you have to add that much fat to your grits you are doing something wrong. ditch the store bought box that's been sitting in your pantry for years and mail-order yourself some good grits from tennessee or georgia (or bob's mills). boil water + a little salt. serve w/ a fried egg on top, a little butter poked in, and salt & pepper. my wife likes to mix in a little shredded cheddar at the table. it'll all melt together and be delicious.

I like to poach eggs in the grits. I stir in the cheese a few minutes before the grits are finished, then drop in the eggs and leave undisturbed, lid on, for the few minutes it will take the eggs to cook.

Unless they're magic grits ;-) https://www.youtube.com/watch?v=_T24lHnB7N8

If your grits cook in 15 minutes you have the wrong kind of grits.

So high fat! Could kefir or a lower fat dairy product substitute for cream?

Why is there such a fascination with extra creamy cheese grits? Cream ruins it as far as I’m concerned. Forget the cream, add an egg and bake it. I like it spicy so I also add some hatch green chilis.

Grits in saucepan, water enough to cover them entirely, plus some. Stir well. Add salt or not. Cover, soak overnight. Put uncovered pan on medium-low flame. Stir frequently. Once hot and softening, start forcing whole milk into grits. Add some butter. Keep stirring. More butter and milk. Pepper, salt, cheese as you see fit. Keep stirring. Water as needed. Grits and polenta are cousins. Good grits take an hour. Stir with a fork; a whisk works, a spoon doesn't. Nor does garlic, here, for me.

I often cook grits overnight in the crockpot so they're ready for some cheese and a fried egg in the morning. I don't use milk products because I have lactose issues but butter seems to be fine, and makes all the difference.

I've been cooking grits for years and never have I had them done in 15 minutes. It has to do with the type of grits being used. As an old chef used to tell me, "cook until it's done". Don't go by timing go by mouth feel and taste.

No no no. No garlic powder. I've made garlic/cheese grits for a lifetime. You infuse your melted butter with garlic: soak cut garlic cloves in melted butter for an hour or two before making the grits. Then discard the garlic. And everyone who makes cheese grits knows you need a little splash of Worcestershire sauce stirred into the pot. If you want to get real fancy, cut the cream in half, whip up four egg whites and two yolks, add it to the mix and bake up like a soufflé.

Real stone ground grits take a lot longer than 15 minutes to cook. Only quick grits can do this, and they're trash. And good quality grits benefit from soaking overnight first. To cook truly creamy grits, where you have cooked the grits out, prepare to spend around an hour of simmering.

Growing up in my part of the south, we ate white grits, not yellow. And, yes, there’s a big difference. Half & Half? Noooooo! Garlic powder? Nooooo!

Fifteen minutes for the grits? That aint right.

I am originally from Alabama and every cook has their own special way to cook grits. I am going to make this recipe with stone ground grits I order from McEwen and Sons since I live in Santa Fe, NM now. They are fantastic local Alabama organic grits that I always have in my freezer. I agree that I have never had stone ground grits cook in 15 minutes but grits should be cooked to the point you like them, think they are ready and by taste and feel. These grits would be wonderful with shrimp.

You can cook grits in salted water as recommended on the package they came in.