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Creamy Cheese Grits

Creamy Cheese Grits
Prep Time
10 min
Cook Time
1h 15 min
Yields
12 servings

Serve these thick, creamy, Cheddar cheesy grits piping hot for maximum 

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ingredients

1
Tbsp butter
1
Tbsp oil
2
jalapenos, diced
1
whole onion, diced
1
whole red bell pepper, diced
4
cups stone-ground grits
8
cups low-sodium chicken (or beef) broth, plus more if needed
2
cups half-and-half
2
cups grated Cheddar
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directions

Step 1

Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.

Step 2

Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.

Step 3

Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.

Step 4

Remove the grits from the heat and stir in the cheese. Serve immediately.

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