📝 About This Recipe
Transport your kitchen to the heart of the Lowcountry with these velvety, soul-warming grits that redefine Southern comfort. Unlike instant varieties, these stone-ground grains are slow-simmered in a rich bath of heavy cream and chicken stock to coax out their natural, nutty corn sweetness. Finished with sharp white cheddar and a touch of cultured butter, they offer a luxurious texture that is both sophisticated and deeply nostalgic.
🥗 Ingredients
The Grains
- 1 cup Stone-ground white or yellow grits (not instant or quick-cooking)
Cooking Liquid
- 2 cups Chicken stock (low sodium preferred)
- 1 cup Whole milk
- 1 cup Water
- 1/2 cup Heavy cream (added at the end for richness)
Seasoning and Finishing
- 4 tablespoons Unsalted butter (high quality or cultured butter)
- 1 cup Sharp white cheddar cheese (freshly grated)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Garlic powder (for a subtle savory depth)
- 1 pinch Smoked paprika (optional, for garnish)
- 2 tablespoons Fresh chives (finely minced)
👨🍳 Instructions
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1
Place the stone-ground grits in a large bowl and cover with plenty of water. Stir gently and let the chaff (the light hull pieces) float to the top; skim these off with a fine-mesh sieve and drain the water.
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2
In a heavy-bottomed 3-quart saucepan or Dutch oven, combine the chicken stock, milk, water, and kosher salt. Bring the mixture to a gentle boil over medium-high heat.
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3
Once boiling, slowly whisk in the grits in a steady stream to prevent any clumps from forming. Continue whisking for about 1-2 minutes as the mixture returns to a simmer.
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4
Reduce the heat to the lowest possible setting. It is crucial that the grits barely bubble, as high heat will cause them to stick and scorch.
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5
Cover the pot tightly with a lid. Every 10 minutes, uncover the pot and whisk vigorously, making sure to scrape the bottom and corners where the starches like to settle.
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6
Continue this slow-cooking process for 45 to 60 minutes. The grits are done when they are tender to the bite and have lost their 'crunchy' center, achieving a creamy consistency.
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7
If the grits become too thick before they are tender, whisk in an extra 1/4 cup of warm water or stock to loosen them up.
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8
Once the grits are tender, whisk in the heavy cream and the garlic powder. Simmer uncovered for another 5 minutes to incorporate the cream.
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9
Remove the pot from the heat. Stir in the butter and the freshly grated white cheddar cheese until completely melted and glossy.
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10
Taste the grits and adjust the seasoning with additional salt and the freshly cracked black pepper.
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11
Let the grits rest, covered, for 5 minutes before serving. This allows the starches to set slightly for the perfect 'spoonable' texture.
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12
Transfer to a warm serving bowl and garnish with minced chives and a tiny dust of smoked paprika for color.
💡 Chef's Tips
Always use stone-ground grits rather than 'instant' or 'quick' varieties; the texture and corn flavor are vastly superior. If your grits are still gritty after 45 minutes, keep cooking! Real stone-ground grains can sometimes take over an hour depending on the age of the corn. For the creamiest results, use a whisk rather than a spoon to break up starch molecules and aerate the dish. Avoid pre-shredded cheese; it contains anti-caking agents like potato starch that will prevent the grits from reaching maximum silkiness. If you have leftovers, whisk in a little milk before reheating on the stove, or pour them into a pan to chill and fry them as 'grit cakes' the next day.
🍽️ Serving Suggestions
Pair with blackened shrimp and a spicy andouille sausage gravy for a classic Shrimp and Grits. Serve alongside thick-cut peppered bacon and over-easy eggs for a traditional Southern breakfast. Use as a bed for slow-braised short ribs or pot roast to soak up the savory pan juices. Enjoy with a crisp glass of iced sweet tea or a light, refreshing pilsner to balance the richness. Top with a fried green tomato and a dollop of remoulade for a vegetarian Southern treat.