The Best Creamy Grits with Cheese
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 cup water
- 1 cup heavy cream
- 1 tsp kosher salt
- 2 cups beef stock (preferably homemade but unsalted otherwise)
- 4 tbsp organic butter
- 1 cup ground grits
- 1 cup shredded cheddar
- crumbled bacon (optional topping)
- whole kernel corn (optional topping)
- Carbohydrate 1.19290500105761 g
- Cholesterol 70.5250000519329 mg
- Fat 20.4026900140257 g
- Fiber 0 g
- Protein 7.6690250007771 g
- Saturated Fat 12.8316020087308 g
- Serving Size 1 1 serving (89g)
- Sodium 490.855900015407 mg
- Sugar 1.19290500105761 g
- Trans Fat 1.05383250072327 g
- Calories 217 calories
Add the stock and the butter to a pot that will be large enough for the grits to expand. Turn the head to medium-high. When the butter begins to melt, add in the grits and salt. Stir well and reduce the heat to low.After about 12-15 minutes, the grits will start to release puffs of steam. Now is the time to add the cream. Stir well and continue to stir occasionally for the next 12-15 minutes. When the grits start talking again, add in the water. Stir to incorporate.Continue stirring occasionally for the next 10 minutes or so. The grits should be super creamy and delicious. Taste just to make sure.Turn off the heat. Add in the shredded cheddar and incorporate.Serve hot, topped with some shredded cheese, bacon crumbles and a bit of whole kernel corn. Enjoy!
