📝 About This Recipe
Inspired by the soul-warming breakfast staples of the American South, these grits are the epitome of fast-food comfort reimagined with chef-quality ingredients. We use a blend of sharp cheddar and heavy cream to achieve a texture that is impossibly smooth, rich, and deeply savory. This dish captures that nostalgic, quick-service morning magic while delivering a level of indulgence that only a home-cooked meal can provide.
🥗 Ingredients
The Grits Base
- 1 cup Stone-ground white or yellow grits (not instant or quick-cooking for best texture)
- 2 cups Whole milk (provides the creamy foundation)
- 2 cups Filtered water
- 4 tablespoons Unsalted butter (high-quality European style preferred)
The Cheese & Seasoning
- 2 cups Sharp Cheddar cheese (freshly shredded for better melting)
- 1/4 cup Heavy cream (added at the end for 'velvet' finish)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Granulated garlic (adds that classic fast-food savory depth)
- 1/4 teaspoon White pepper (for heat without black flecks)
- 1/8 teaspoon Smoked paprika (for a hint of 'bacon-like' smokiness)
Optional Garnish
- 1 tablespoon Fresh chives (finely minced)
- 1 pat Extra butter (to melt on top)
👨🍳 Instructions
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1
In a heavy-bottomed medium saucepan, combine the 2 cups of water and 2 cups of whole milk over medium-high heat.
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2
Bring the liquid to a gentle boil, being careful not to let the milk scald or boil over.
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3
Once boiling, add the kosher salt and slowly whisk in the grits in a steady stream to prevent any clumps from forming.
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4
Reduce the heat to the lowest possible setting. This 'low and slow' approach is the secret to the fast-food creaminess we're after.
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5
Cover the pot with a tight-fitting lid and let the grits simmer for about 20-25 minutes.
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6
Every 5 minutes, uncover the pot and give the grits a vigorous whisk. This releases starches and creates a porridge-like consistency.
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7
Test the texture at the 20-minute mark; the grits should be tender and no longer 'toothy' or gritty.
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8
Once the grits are tender, whisk in the 4 tablespoons of unsalted butter until fully incorporated and glossy.
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9
Stir in the granulated garlic, white pepper, and smoked paprika, ensuring the spices are evenly distributed.
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10
Turn off the heat. Gradually fold in the 2 cups of shredded sharp cheddar, one handful at a time, until the cheese is completely melted.
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11
Pour in the 1/4 cup of heavy cream and whisk one final time to achieve that signature 'velvet' finish.
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12
Taste and add a pinch more salt if necessary. Serve immediately while hot and fluid.
💡 Chef's Tips
Always shred your own cheese; pre-shredded bags contain cornstarch that prevents a smooth melt. If the grits get too thick while sitting, whisk in a splash of warm milk or water to loosen them up. Whisking is your best friend—the more you whisk, the creamier the final result will be. For an even deeper flavor, replace one cup of water with high-quality chicken stock. Don't rush the process; stone-ground grits need time to hydrate and soften properly.
🍽️ Serving Suggestions
Serve alongside crispy thick-cut bacon or savory breakfast sausage links. Top with a fried egg with a runny yolk for an extra layer of richness. Pair with a hot cup of black coffee or a chilled glass of sweet tea. Add a dash of your favorite vinegar-based hot sauce to cut through the creaminess. Serve in a warm bowl with a side of buttery, flaky buttermilk biscuits.