Description
A simple, fast, and incredibly creamy breakfast recipe featuring stone-ground cornmeal, sharp cheddar cheese, and butter. This comforting dish is easy to make and perfect for busy mornings.
Ingredients
Scale
- 1 cup (100g) stone-ground yellow cornmeal
- 4 cups (950ml) water
- 1 teaspoon (6g) kosher salt
- 1 pinch baking soda
- 4 tablespoons (60g) unsalted butter, cubed
- ¼ cup (60ml) heavy cream
- 1 cup (100g) sharp cheddar cheese, freshly shredded
- ½ teaspoon (1g) white pepper
- Hot sauce, to taste
Instructions
- In a 3-quart heavy-bottomed saucepan, combine water, salt, and baking soda. Bring to a rolling boil over medium-high heat.
- Reduce heat to medium-low. Slowly sprinkle in cornmeal, one tablespoon at a time, while whisking or stirring constantly to prevent lumps. Whisk for 30 seconds to incorporate.
- Let grits simmer gently for 10-15 minutes, stirring every 2-3 minutes with a wooden spoon to prevent sticking. Add a splash of water if too thick. Cook until tender and creamy.
- Remove pot from heat. Stir in cubed butter and heavy cream until melted and incorporated.
- Gradually stir in shredded sharp cheddar cheese in handfuls until fully melted and smooth. Adjust seasoning with salt or white pepper if needed.
- Serve immediately in bowls, topped with optional bacon, fried eggs, chives, and hot sauce.
Notes
Use stone-ground cornmeal for best flavor and texture. Shred your own cheese to avoid anti-caking agents that prevent smooth melting. Always remove from heat before adding cheese to prevent graininess. Grits thicken as they cool, so serve immediately or reheat with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 32
- Fiber: 2
- Protein: 14
Keywords: creamy southern grits, cheddar grits, breakfast recipe, stone-ground cornmeal, easy breakfast, comfort food