Creamy Cheddar Grits

Ina Garten recommends this version of grits as a side dish, and that’s how we enjoyed it.  Many cheese grits recipes are made as casseroles, but this one frees up oven space.  This is a little too creamy for my taste, but my husband really liked it, and others who think grits are, well “gritty”, may also like this recipe.  We are “grits for breakfast” folks, after both living in the South a few years, and of course, cheese grits are comfort food for many Southerners.                   
Creamy Cheddar Grits
  2        Teaspoons  Salt
  1        Cup  Grits -- quick cooking
  1 ¼    Cups  Half and Half
  2        Tablespoons  Butter
  1 ½    Cups  Sharp Cheddar Cheese -- grated (4 ounces)
     ½    Cup  Scallion -- chopped (about4)
     ½    Teaspoon  Black Pepper
  4        Cups  Boiling Water
Bring water to a boil in a heavy 4 quart sauce pan.  Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon.  Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
Add the half and half and butter to the grits and stir.  The mixture will seem thin but will thicken as it cooks.
Cover the pot, reduce the heat to low, and cook, stirring occasionally, for 45 minutes, until very smooth and creamy.  Off the heat, stir in the cheddar, scallions, and pepper.
Serve hot with a sprinkle of grated cheese and scallions.
6 to 8 servings
Cost 2012:  $1.77 or 30¢ per serving
  "Barefoot Contessa back to Basics"


  1. I've always wondered what 'Grits' were :)

  2. Grits are similar to polenta, except from white corn or "hominy" or alkali-treated corn.
    In many Southern US restaurants, they come with the breakfast meal as a matter of course.
    Many folks, including us, eat them with just butter, salt and pepper; cheese grits are a special treat.


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