The BEST Cheese Grits

Start the day with a hearty bowl of spicy, cheesy grits for breakfast or pair them with spiced shrimp for a Cajun classic. You’ll love the way the flavor of grits shines through the delicious flavor of pure cheesiness and a hint of peppery spice from a secret ingredient.

Prep Time 5

Cook Time 30

Servings servings

Calories 438kcal

Ingredients

2 tablespoons unsalted butter
2 tablespoons roasted peppers we used hatch, but you can use whatever you have on hand
2 ½ cups milk whole, 2% and nonfat work
3 cups chicken stock
1 cup stone ground grits 100g
Kosher salt and black pepper to taste
3 oz. cream cheese
2 ½ cups shredded cheddar cheese 275g

Instructions

Melt the butter in a large saucepan.
Add the roasted chile peppers, and saute in the butter for a few minutes, until fragrant.
Pour the chicken stock and milk into the saucepan and warm over medium-high heat. Bring the mixture to a simmer, but NOT a boil because it will scald your milk.
Whisk in the grits, then season generously with salt and pepper to taste.
Reduce the heat to low, then cover and cook, stirring often to reduce clumping, until the liquid is absorbed. This will take around 20-30 minutes.
Once the liquid has been completely absorbed, add the cream cheese, and stir until that has melted. Add extra salt and pepper, if necessary.
Add the shredded cheddar, and stir to combine.
Once the cheeses are totally melted, give them a taste and season more, if necessary.
Serve warm!

Notes

Leftover grits keep in the fridge in a food-safe, airtight container for up to a week.

To reheat, warm them over low heat on the stove. Add a splash or two of water, milk or broth to make them bounce back to their fluffy, creamy texture.

Nutrition