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Creamy, Dreamy Southern Style Grits

August 17th, 2010


It’s so hot outside that I’m turning to the south for food inspiration. I’ve been grilling outside and taking advantage of simple, easy comforting food. These grits are like the title- creamy and dreamy. Even nongrit fans will become believers with this side dish. You could easily include this into your breakfast, brunch, lunch or dinner. I can’t wait to try out their biscuit recipe.  A huge thank you is in order for Logan who shares with me the best stuff. Kick ass in D.C. 

Creamy, Dreamy Southern Style Grits

6 cups water
2 cups half-and-half
Salt to taste
¼ teaspoon white pepper
2 cup quick grits
½ to 1 cup grated sharp white cheddar cheese
4 tablespoon unsalted butter, cubed

In a medium saucepan, combine water, haIf -and-haIf, salt and white pepper and bring to a boil. Slowly pour grits into boiling water while whisking the entire time. Reduce to low heat and continue to whisk often, until thick and completely smooth about 10 minutes. Add white cheddar and allow cheese to melt. Whisk again to combine. Turn heat off and allow grits to rest 5 minutes. Add butter and stir until completely smooth and silky.

Recipe via the Flying Biscuit Cafe

Filed under: Breakfast & Brunch, Pastas, Grains & Rice, Vegetables & Other Sides


1 Comment

1 response so far

  • 1 Julie Sep 10, 2010 at 8:08 pm

    If you have leftovers, spread them in a thin layer in a baking dish. Then, the next day cut into squares and fry in a little bit of butter–heavenly!

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