📝 About This Recipe
Transport your breakfast table to the heart of the American South with these velvety, slow-simmered stone-ground grits. Unlike instant varieties, stone-ground corn retains the germ and heart of the grain, offering a robust texture and deep, floral corn aroma that is truly unparalleled. Finished with sharp aged cheddar and a touch of heavy cream, this dish is the ultimate comfort food—rich, soul-warming, and elegantly rustic.
🥗 Ingredients
The Grains
- 1 cup Stone-ground white or yellow grits (not instant or quick-cooking)
- 2 cups Cold water (for initial soaking and skimming)
Cooking Liquid
- 2 cups Whole milk (high quality)
- 1 cup Chicken stock or vegetable broth (low sodium)
- 1 1/2 teaspoons Kosher salt (plus more to taste)
- 4 tablespoons Unsalted butter (divided)
The Finish
- 6 ounces Extra-sharp white cheddar cheese (freshly grated)
- 1/4 cup Heavy cream (at room temperature)
- 1/2 teaspoon Freshly cracked black pepper
- 1 pinch Cayenne pepper (optional, for subtle heat)
Garnish
- 2 tablespoons Fresh chives (finely minced)
- 1 pinch Smoked paprika (for color)
👨🍳 Instructions
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1
Place the stone-ground grits in a large bowl and cover with 2 cups of cold water. Stir gently and let sit for 2-3 minutes; use a fine-mesh skimmer to remove any hulls or chaff that float to the surface.
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2
Carefully drain the soaking water through a fine-mesh sieve, keeping the grits. This step ensures a much smoother, cleaner texture in the final dish.
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3
In a heavy-bottomed 3-quart saucepan or Dutch oven, combine the milk, chicken stock, salt, and 2 tablespoons of the butter. Bring to a gentle simmer over medium-high heat.
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4
Once the liquid is simmering, slowly whisk in the grits in a steady stream to prevent any clumps from forming.
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5
Continue whisking constantly for 3-5 minutes as the mixture returns to a boil. This initial whisking releases the starches for maximum creaminess.
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6
Reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.
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7
Cook the grits for 45 to 60 minutes, whisking vigorously every 10 minutes. Make sure to scrape the bottom and corners of the pot where the grits tend to stick.
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8
If the grits become too thick before they are tender, whisk in an additional 1/4 cup of warm water or milk to loosen the consistency.
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9
Test for doneness: The grits should be soft and creamy with no 'bite' or crunch remaining in the center of the grain.
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10
Once tender, remove the pot from the heat. Stir in the remaining 2 tablespoons of butter, the heavy cream, black pepper, and cayenne.
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11
Add the grated cheddar cheese one handful at a time, stirring until completely melted and incorporated into the silky grains.
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12
Taste and adjust seasoning. You may need another pinch of salt depending on the saltiness of your cheese and stock.
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13
Let the grits rest, covered, for 5 minutes before serving. This allows the texture to set perfectly.
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14
Spoon the grits into warm bowls, garnish with minced chives and a dusting of smoked paprika, and serve immediately.
💡 Chef's Tips
Always use stone-ground grits rather than 'quick' or 'instant' for the best flavor and texture; the wait is worth it. Never skip the skimming step at the beginning, as those floating hulls can create a gritty, unpleasant mouthfeel. If your grits are ready before your other breakfast items, keep them in a warm double boiler to prevent a skin from forming. For the best melt, grate your cheese from a block rather than using pre-shredded bags which contain anti-clumping starches. Use a heavy-bottomed pot to ensure even heat distribution and prevent the bottom from scorching during the long simmer.
🍽️ Serving Suggestions
Pair with crispy thick-cut applewood smoked bacon or spicy breakfast sausage links. Top with a runny poached egg or a sunny-side-up egg for a rich, golden sauce. Serve alongside sautéed shrimp with garlic and lemon for a classic 'Shrimp and Grits' brunch. A side of garlicky sautéed kale or collard greens provides a nice bitter contrast to the rich cheese. Enjoy with a bright, acidic drink like a Spicy Bloody Mary or a freshly squeezed orange juice.