Creamy Brunch Grits (Printable)
Velvety stone-ground grits enriched with heavy cream, butter, and sharp cheddar for a rich Southern side.
# What You’ll Need:
→ Grits Base
01 - 1 cup stone-ground grits
02 - 4 cups whole milk
03 - 1 cup water
04 - 1 teaspoon kosher salt
→ Creamy Enrichment
05 - 1/2 cup heavy cream
06 - 2 tablespoons unsalted butter
→ Cheese
07 - 1 cup shredded sharp cheddar cheese
→ Optional Garnish
08 - 2 tablespoons chopped fresh chives
09 - Freshly ground black pepper to taste
# Steps:
01 - Combine the milk, water, and salt in a medium saucepan. Bring the mixture to a gentle simmer over medium heat.
02 - Slowly whisk the stone-ground grits into the simmering liquid. Ensure constant stirring to prevent any lumps from forming.
03 - Reduce the heat to low. Continue to cook the grits for 20 to 25 minutes, stirring frequently until they have thickened and become tender. Add additional water if the texture becomes too thick.
04 - Stir the heavy cream and unsalted butter into the cooked grits. Mix thoroughly until the fats are fully incorporated and the texture is smooth.
05 - Remove the saucepan from the heat. Fold in the shredded sharp cheddar cheese, stirring until it is completely melted and the mixture is uniform.
06 - Taste the grits and adjust the seasoning as necessary. Serve hot, garnished with chopped fresh chives and a sprinkle of freshly ground black pepper.
# Expert Advice:
01 -
- Stone-ground grits cook into a naturally velvety texture without any gritty edges or broken promises.
- The cream and cheese trick turns what could feel humble into something that makes people ask for seconds without hesitation.
- Ready in 30 minutes but tastes like you've been stirring a pot all morning.
02 -
- Instant grits are a completely different product and will never give you the creamy, slightly textured result stone-ground delivers, so this is one place where you really can't substitute.
- Stirring frequently throughout the cooking is what keeps the bottom from scorching and the texture from becoming grainy or separated.
03 -
- Make these up to a day ahead and reheat gently on the stovetop with a splash of milk, and they taste almost as good as fresh.
- If you accidentally let them sit off heat for a while, they thicken up naturally, so thin them back out with a bit more warm milk rather than adding cold milk, which can cause clumps.