Grits are a staple food in the Southern diet for centuries, first introduced by Native Americans and later adopted by American colonists. Wonderfully creamy, soft and cheesy grits are made of finely ground and boiled cornmeal. With porridge like consistency grits are fine choice for breakfast as well as to serve as side of your lunch. They are made of ground corn cooked in a mixture of milk, water, salt, pepper and garlic powder topped with butter and cheese. Creamy grits is classic southern dish and mostly people who are not from South might never tried or heard of it. If so, then you are missing on something so classic and delicious. You should just try these right away. Grits are not only hearty breakfast dish but also delicious with seafood, veggies or as base to many other dishes. The recipe is very simple you don’t have to be professional chef for this. Grits are great to have for breakfast with eggs, sausage and toast. The key to get creamy grits is to try not to get lumps which is not a difficult task to do. Just keep reading along and you will be able to make a pot of flavorful, flawless creamy grits. So let’s dig into the recipe of classic creamy grits and after this you will never make them any other way!
Preparation time: 5 minutes cook time: 20 minutes total time: 25 minutes
Ingredients:
- 3 cups milk
- 2 cups water
- 1 ¼ cup corn grits
- 2 teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
- 6 tablespoon butter
- 1 ½ cup shredded sharp cheddar cheese
Instructions:
- Mix the milk, water, salt, garlic powder and pepper in a large pot. Set over medium-high heat and bring to a boil.
- Now whisk in the grits. Stir continuously and make sure there are no lumps. Lower the heat to medium-low. Cover and simmer for 12-20 minutes and stir occasionally.
- Uncover the pot and once the grits seem soft and thick, stir in the butter and shredded cheese. Then season with salt and pepper as needed.
- If the grits are thicker than desired, stir in another ¼ – ¾ cup water. They will continue to thicken as they cool. Serve immediately.
Note: to store the leftovers, let it cool down to room temperature and put in airtight container. Keep it in refrigerator for up to 3 to 4 days.
