I’m a girl raised in the South. So naturally, I love grits. Pack them with cheese and I’m a happy girl!
This warm and cozy comfort food is sure to be the star of any dish. Grits can go with a variety of entrees. Anything from baked chicken to braised short ribs to shrimp and grits. You can serve these with dinner then reheat them in the morning for breakfast with some bacon and eggs. They save so well, I always make a large batch that I can enjoy eating on for the week.
I have been making these grits for awhile now and am finally sitting down to write out the recipe. Occasionally, I like to add cooked corn for some added texture but my secret ingredient is a little parmesan cheese for richness.
If you enjoy these grits half as much as my Yankee husband, then that’s saying something.
Yields: 4 Servings
Time: 20 mins
- 1 Ear White Corn (Optional)
- 5 and 1/3 Cups Water
- 1 and 1/3 Cup Quick Cooking Grits (Uncooked)
- 1 and 1/2 Teaspoons Kosher Salt
- 1/2 Cup Heavy Whipping Cream
- 1 and 1/4 Cup Gruyere Cheese
- 1/2 Cup Good Parmesan Cheese
- 2 Tablespoons Butter
- Place corn into a pot of boiling water and cook, about 5 mins.
- Cut all kernels from cob, separate any clusters and set aside.
- Bring water to a boil in medium sized saucepan.
- Pour grits and 1/2 teaspoon of salt into the boiling water while whisking constantly.
- Lower the heat and cover, stirring occasionally, cook until thickened about 5 to 7 minutes.
- Add in 1 teaspoon of salt, the cooked corn and cream; stir until combined.
- Now add in the cheeses and stir until completely incorporated.
- Stir in butter until just melted and serve.