Cheese grits
Cheese grits, from above
VegAmerican South

Cheese grits

Creamy cornmeal porridge with sharp cheddar and butter. The South's answer to upma, sort of.

30 minTime
12 gProtein each
mildSpice
Grits and grace2 chapters · 1 min read

Make it your way

Grandma's waySlow cooked grits with cheddar, butter and a touch of cayenne.
The original
364kcalsame
12 gproteinsame
3 gfibresame
30minutessame

Cheese grits.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Maize flour (fine yellow cornmeal)¾ cup coarse cornmeal or grits
Water2 cups
Milk1 cup
Butter2 tbsp
Cheddar cheese¾ cup, grated
Salt¾ tsp
Black pepper½ tsp
Red chilli powder (indian red chili powder)a pinch, as cayenne

Method

4 steps
  1. 1Bring the water, milk and salt to a boil and whisk in the cornmeal slowly.
  2. 2Cook on low, stirring often, for 20 to 25 minutes until creamy and tender.
  3. 3Off the heat, stir in butter, cheddar, pepper and cayenne.
  4. 4Loosen with a splash of hot water if too thick and serve at once.
Serve it like this

Spoon into warm bowls, top with a knob of butter, black pepper and a fried egg if you like. Hot sauce on the table.

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Make it a meal

What goes with Cheese grits: a bread or rice, a side, something to drink and something sweet.

Bread or rice Egg fried rice20 min
With a main Shrimp and grits40 min
On the side Southern collard greens90 min
On the side Succotash25 min
A little snack Fried green tomatoes30 min
To drink Thai iced tea15 min
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