Creamy Brunch Cheese Grits (Print Version)
Rich southern-style creamy grits blended with sharp cheddar and cream cheese, perfect for comforting weekend brunch gatherings.
# What You Need:
→ Dairy
01 - 2 cups whole milk
02 - 2 tablespoons unsalted butter
03 - 1 ½ cups sharp cheddar cheese, shredded
04 - ¼ cup cream cheese
→ Grains
05 - 1 cup stone-ground grits
→ Liquids
06 - 2 cups water
→ Seasonings
07 - ½ teaspoon kosher salt
08 - ¼ teaspoon black pepper
09 - ⅛ teaspoon cayenne pepper (optional)
# Directions:
01 - Combine water, whole milk, and kosher salt in a medium saucepan. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the salt.
02 - Gradually whisk stone-ground grits into the simmering liquid in a steady stream. Whisk continuously to prevent lumps from forming and ensure even distribution.
03 - Reduce heat to low and maintain a gentle simmer. Cook for 20–25 minutes, stirring frequently with a wooden spoon to prevent sticking. The grits are done when tender and the mixture has thickened to a creamy consistency.
04 - Remove from heat. Stir in unsalted butter and cream cheese until completely melted and smoothly incorporated. The mixture should become glossy and velvety.
05 - Add shredded sharp cheddar cheese, folding gently until fully melted and the grits are uniformly creamy and smooth. The cheese should be completely integrated with no visible streaks.
06 - Season with black pepper and optional cayenne pepper. Taste and adjust salt as needed. Serve immediately while hot, garnished with additional shredded cheese or fresh chopped chives if desired.
# Expert Tips:
01 -
- These grits turn ordinary mornings into something worth lingering over
- The combination of three cheeses creates layers of flavor that feel indulgent without being heavy
- Stone-ground grits bring a texture and depth that instant versions can never match
02 -
- Stone-ground grits need longer cooking times than quick or instant varieties, but the texture difference is worth every minute
- Stop stirring briefly to check if the grits are tender by tasting a small spoonful, and give them more time if there is any chalkiness remaining
03 -
- A heavy-bottomed saucepan distributes heat more evenly and prevents hot spots that can scorch the milk
- Room temperature cheese incorporates more smoothly than cold cheese straight from the refrigerator