Creamy Southern Cheddar Grits
Indulge in the ultimate comfort food with these Creamy Southern Cheddar Grits. Featuring rich, smooth textures and a sharp cheddar taste, this side dish is elevated by the addition of fresh green onions and creamy half-and-half. Perfect for breakfast, brunch, or as a warming side to your favorite southern meals, this recipe will become a staple in your kitchen.
6
Servings
N/A
Calories
7
Ingredients
Ingredients
salt
2 teaspoons (none)
quick-cooking grits
1 cup (none)
half-and-half
1 1/4 cups (none)
butter or margarine
2 tablespoons (none)
old cheddar cheese
1 1/2 cups (grated)
green onions
4 stalks (chopped)
black pepper
to taste (none)
Instructions
1
In a medium saucepan, bring 4 cups of water to a boil over high heat. Add 2 teaspoons of salt.
2
Slowly whisk in the grits, adding them in a thin, steady stream to prevent clumping. Continue whisking for about 1-2 minutes until the mixture starts to thicken.
3
Reduce heat to low and cover the saucepan. Allow the grits to simmer for about 5-7 minutes, stirring occasionally to prevent sticking.
4
Pour in the half-and-half and add the butter or margarine. Stir to combine and bring to a gentle simmer.
5
Reduce heat to very low, cover, and cook for 45 minutes, stirring occasionally to achieve a smooth and creamy consistency.
6
Remove the pan from the heat, and immediately stir in the grated cheddar cheese until fully melted and incorporated.
7
Fold in the chopped green onions and season generously with black pepper to taste.
8
Adjust salt and seasonings if necessary. Serve hot as a delicious side dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Southern Cheddar Grits?
They are a classic Southern comfort food side dish featuring a smooth texture, sharp cheddar cheese, half-and-half, and fresh green onions.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
What type of grits should I use?
The recipe calls for 1 cup of quick-cooking grits.
How much water is needed to boil the grits?
You will need 4 cups of water to bring to a boil at the start.
How do I prevent the grits from clumping?
Slowly whisk the grits into the boiling water in a thin, steady stream and continue whisking for 1-2 minutes until thickened.
What is the total cooking time for the grits?
The grits simmer for an initial 5-7 minutes, followed by a secondary 45-minute slow cook after adding dairy.
What dairy products are used in this recipe?
The recipe uses 1 1/4 cups of half-and-half and 2 tablespoons of butter or margarine.
What kind of cheese is recommended?
The recipe specifies 1 1/2 cups of grated old cheddar cheese for a sharp, rich flavor.
When should I add the cheese to the grits?
Remove the pan from the heat first, then immediately stir in the grated cheddar cheese until fully melted.
Are there any fresh herbs or vegetables included?
Yes, 4 stalks of chopped green onions are folded in at the end for flavor and color.
Can I use margarine instead of butter?
Yes, the recipe allows for either butter or margarine depending on your preference.
Is this dish suitable for vegetarians?
Yes, this recipe is tagged as vegetarian.
What occasions are best for serving these grits?
They are perfect for breakfast, brunch, or as a warming side dish for Southern-style dinners.
How much salt is required?
The recipe starts with 2 teaspoons of salt in the boiling water, though you can adjust to taste at the end.
How often should I stir the grits?
Stir occasionally throughout the simmering process to prevent the grits from sticking to the bottom of the pan.
What is the texture of these grits?
Thanks to the half-and-half and slow cooking time, these grits have a smooth and creamy consistency.
Should the pot be covered during cooking?
Yes, the saucepan should be covered during both the 5-7 minute simmer and the 45-minute slow cook.
How do I season the finished grits?
Season generously with black pepper to taste and adjust the salt if necessary after folding in the green onions.
How many ingredients are in this recipe?
There are 7 main ingredients: salt, quick-cooking grits, half-and-half, butter/margarine, cheddar cheese, green onions, and black pepper.
At what heat should the final 45-minute cook be done?
The final stage should be cooked on very low heat.
Do I need to prepare the cheese in a specific way?
The old cheddar cheese should be grated before being added to the mixture.
Are these grits spicy?
No, the flavor is rich and savory, though you can adjust the amount of black pepper for a bit of heat.
Can I serve this as a main course?
While it is primarily a side dish, it is filling enough to serve as a base for a main brunch dish.
Is half-and-half better than milk for this recipe?
Half-and-half provides a richer, creamier texture than standard milk, which is key to this specific recipe.
What type of saucepan should I use?
A medium saucepan is recommended to accommodate the 4 cups of water and the expansion of the grits.
How do I prepare the green onions?
The green onions should be chopped before being folded into the hot grits.
Does this recipe use stone-ground grits?
No, this specific recipe is designed for quick-cooking grits.
Can I use white cheddar instead of orange?
Yes, any 'old' or sharp cheddar will work, regardless of its color.
Is it okay to use a whisk throughout the entire process?
A whisk is essential for the first 1-2 minutes to prevent clumps; thereafter, a spoon can be used for stirring during the simmer.
What should I do if the grits get too thick?
You can stir in a small amount of extra half-and-half or water to reach your desired consistency.