Easy Cheesy Grits
I make creamy polenta all the time, but for some reason, I don’t make southern-style cheesy grits that often. Some would say that polenta and white corn grits are the same thing, but for me, polenta is made using fine to medium ground yellow or white corn and southern-style grits are simply coarsely ground bits of white corn. In my polenta, I like to add Parmesan cheese. In my grits, I use sharp Cheddar.
This recipe yields four side dishes or two entrée portions of grits. You can eat them on their own of top them with sautéed shrimps and hot sauce.
Ingredients:
- 3 cups water
- 1 cup white corn grits
- ½ tsp. sea salt
- Pinch of black pepper
- 4 Tbsp. softened butter
- 1 cup shredded sharp Cheddar cheese
- 4 tsp. softened butter, optional
Grits Cooking
Directions:
- In a deep saucepan, bring the water to a boil over high heat. Lower the heat to medium-low and add the grits in a slow, steady stream. Whisk to break up any lumps then add the salt and pepper. Cook for 5 minutes, stirring often to prevent scorching, then cover the pan and allow the grits to rest with the heat off for 5 more minutes.
- Add the 4 tablespoons of butter and the cheese to the grits and stir until fully incorporated and creamy.
- Top each of four servings with a teaspoon of soften butter, or each of two servings with 2 teaspoons, if using.
Cheers,
Veronique
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