Grits with Butter and Cheese

Byzitouni

🛒 What You’ll Need

  • 1 cup Stone-ground white or yellow grits (for the best texture!) 🌽✨
  • 4 cups Liquid (a mix of water and chicken broth adds extra flavor!) 🥣
  • 4 tbsp Salted butter 🧈
  • 1 ½ cups Sharp cheddar cheese, shredded 🧀
  • ½ cup Heavy cream or whole milk (for that velvet finish!) 🥛
  • Salt & Black pepper to taste 🧂🖤
  • Optional: A pinch of garlic powder or a dash of hot sauce! 🔥🧄

👩‍🍳 Instructions

  1. The Boil: Bring your water, broth, and a pinch of salt to a rolling boil in a medium saucepan. 💧🔥
  2. The Whisk: Slowly whisk in the grits. Reduce the heat to low and cover the pot immediately. 🌪️🥘
  3. Low & Slow: Simmer the grits, whisking occasionally to prevent sticking. ⏲️📉
    • Quick Grits: 5–7 minutes.
    • Stone-Ground: 20–25 minutes until tender and creamy.
  4. The “Velvet” Secret: Once the grits are tender, stir in the heavy cream and butter. Keep stirring until the butter is completely melted. 🥛🧈🥄
  5. Cheese Please: Turn off the heat and fold in the shredded cheddar cheese. Stir until the mixture is silky and strings of cheese pull from the spoon as seen in the photo! 🧀🧀👑
  6. Seasoning: Taste and add black pepper or extra salt if needed. 🧂🖤✨
  7. Serve: Scoop into bowls and top with an extra pat of butter or a sprinkle of fresh herbs. Pair with smoked sausage for the ultimate Southern plate! 🍽️😋🧤

🔥 Pro Tips:

  • The “Lump” Hack: Always add your grits to the boiling water slowly while whisking constantly. This is the only way to ensure a perfectly smooth, lump-free bowl! 🥣🛡️💎
  • Fresh is Best: Grate your own cheese from a block! Pre-shredded cheese is coated in starch, which can make your grits slightly grainy instead of perfectly smooth. 🧀🚫🎯

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