Being from the south- grits is a staple in this house. However, we ususally make the instant grits. My mom’s grits always tasted better! Finally had her show me what she does differently. VERY DIFFERENT.
Using quick grits and a pot
I measure out 1/4 cup of grits. That will make enough for 3-4 people actually.
However since this takes alot of stirring, I usually triple the batch and put in 3/4 cups of grits into my pot.
For every 1/4 of a cup of grits you add 1 1/4 cups of water to the pot.
The key to GREAT grits is LOTS of stirring! Heat set to medium high till it starts to boil, then you drop it down to a high simmer. You stir non stop till it thickens. This is NOT quick at all. I know the bag says 5 mintues- but sometimes I have stirred for up to 20 minutes when I triple the batch. But the results are amazing and so worth it!!
Salt the grits to taste.
Once it is thickened you add in your cheese to the hot grits. Remember cheese is salty so be careful when you salt your grits. I add approximately 1/4 of a cup of cheese for every 1/4 of a cup of dried grits I made. I don’t really measure. Handfulls of cheese goes in for me Cheddar is a popular pick in my house. However we also love to use creamy havarti cheese as well. YUM!
Stir in the cheese till it is melted.
Now you have super creamy cheese grits. They will also thicken up as they cool so if they are a little wetter than you like- give it 3-5 minutes and it will thicken up as it stands.
My son FIGHTS for these grits. They put those instant packets of grits to shame. NEVER AGAIN!!
Super easy just you need to be patient. Good things come to those who wait This is worth the wait/weight!
Creamy Homemade Cheese Grits
1/4 cup quick grits
1 1/4 cup water
1/4 cup shredded cheese
Salt to taste
-Add grits, water and salt to a pot
-Bring to a light boil on medium high heat- stirring constantly
-Once boiling, drop to a high simmer and continue to stir non stop till thickened
-Add your cheese and stir till melted
-ENJOY Creamy Cheese Grits!!