Creamy Southern Grits
Rich and creamy, there’s nothing more comforting than enjoying a wonderful batch of grits! And there’s truly nothing more Southern!
Equipment
- medium saucepan
Ingredients
- 1 cup tone ground white grits
- 1-½ cups half and half
- 1 teaspoon kosher salt
- ¼ to ½ teaspoon freshly cracked black pepper, to taste
- 1 cup milk, plus extra if needed
- ½ cup cream
- ¼ cup grated Parmesan*
- ¼ cup grated Fontina*
Instructions
- Mix the grits along with the half and half in a medium-size saucepan, stirring to combine. Let the grits soak for about an hour. (You can use 5-minute grits in a pinch, reduce the soak time to about 30 minutes - but not instant grits.)
- Add the kosher salt and the black pepper along with the milk and cook over medium heat. Stir frequently to keep the grits smooth and prevent them from clumping. Cook until the grits begin to thicken, about 20 minutes.
- Stir in the cream and continue cooking until thick, about 10 to 15 minutes.
- Add the cheese and mix well. Cook, stirring, until the cheese has melted, and the grits are thick and creamy.
- Serve hot with butter or crispy bacon, chopped scallions or chives.
Notes
If you’re serving the grits for a group and need to keep them warm, place them in a slow cooker on the low setting, adding additional half and half or milk if needed. Grits can also be made ahead and refrigerated. Warm over low heat, stirring in additional half and half or milk to reach your desired consistency.
*We use Sartori’s blend of shaved Parmesan and Fontina.