Hey there! I hope that you have had a wonderful holiday season. It was great here on the farm. Greg had a few vacation days so he was home a lot. The kids were here and it was great. I won’t lie, there were days that I wished everyone was back on a schedule, but for the most part I loved them being home. Reality hit me hard this morning at 5:30 am though! My mornings of sleeping late are over!
Today I’m sharing one of my favorite things…grits! I love grits and I haven’t met many southerners that do not like grits. After all, they are a southern delicacy. The addition of cheese takes them to a “whole nother” level…over the top deliciousness! I know, I know, I know, if you are from the south and you’re reading this then you probably know how to make cheese grits. I’ve known how to make them most of my life. I typically do not use milk, only water. This is for those of you that have never had the pleasure of experiencing grits or maybe you’ve tried grits, but they were not seasoned correctly or maybe you were just having an off day and you didn’t like them. Give them another try.
Cheese grits are wonderful for breakfast on a cold winter morning or even a hot summer morning. They are great with shrimp or fish or they make a delicious side dish for just about any meal. The milk (or cream) in this recipe helps to give them a creamy texture. They reheat beautifully too!
(This recipe is from Mary Mac’s Tea Room cookbook.)
- 3 c. water
- ½ tsp. salt
- 1 c. quick-cooking grits (not instant)
- 1¼ c. heavy cream or whole milk
- 1 c. shredded sharp Cheddar cheese
- In a large saucepan, bring the water and salt to a simmer; whisk in the grits. Cook for 8 minutes, whisking frequently. Add the heavy cream or milk, ¼ cup at a time, whisking until each addition is combined. Cook for 10 minutes, stirring frequently. Add the cheese, stirring until the cheese is melted. Season with pepper and additional salt, if desired.