Before you even start to hit “delete” and say you don’t like grits … would you give these grits a chance? These are better than Cracker Barrel and in a totally different category than instant packs of grits in envelopes.
You just might change your mind about grits.
I love this simple recipe for Cheese Grits so much that I want you to love them too! It’s a really simple, quick side dish, and it can be made ahead of time (it’s better that way) and served as a side dish at breakfast, brunch or dinner. I first found the recipe in a Southern Living magazine and have stayed pretty true to the original. I like to make these on a weekend, tough they’re fast enough for a weekday, and they seem right at home when camping. You only need 4 ingredients to make them.
Creamy Cheese Grits
- 3 can of chicken broth (10 1/2 oz each or the equivalent with chicken bouillon or vegetable broth)
- 1/2 cup half and half
- 1 cup uncooked quick-cooking grits (white or yellow)
- 2 cups shredded cheese (I use a Mexican mix)
Boil the broth and half and half. Stir in the grits. Bring it just to a boil, then reduce to a simmer and cover. Simmer for 5-7 minutes. Remove from the heat and stir in the cheese. Cool for 15 minutes before serving. You can also make these early in the day for an evening side dish or even the day before; this will give you a more firm, “scoopable” side dish.
Serves about 6-8 people, depending on how many Southerners are in the group. 🙂 (Just being honest.)
I last made these as a side dish to be served with grilled, marinated pork chops and sauteed green beans. GREAT combo! You could also serve a scoop or bowl of these beside a biscuit, bacon, and scrambled eggs … with a colorful side of fruit.
Do you know what your table needs this weekend? Creamy Cheese Grits!
And feel free to leave a comment by clicking “comment” down below or click “contact” on the navigation bar up above to let me know about your new love affair with grits 😉
Wow! I crave cheese grits regularly ;o), and your recipe looks so much simpler than my recipe. I will definitely be trying them. The pork and green beans in the picture look amazing as well. Will you share those two recipes, too??
The pork and the green beans … those weren’t really “recipes,” but I could describe what I did 🙂 Here’s what I did with the green beans:
I used a sealed package of french green beans (from Sam’s Club) and microwaved them for 7 minutes (cut the corner). While I was microwaving that, I melted about 2 T of butter in a pan and browned about 2 T of sliced almonds in the butter. When the beans were done, I just drained them and tossed them with the butter/nuts. Sprinkle with a little sea salt, and you’re done!
And I’ll work on sharing the pork chops. That’s one of our favorite summer “grill-ables!”