Cheesy Southern Grits
Southern grits are cooked in chicken stock, cream, and tons of spices to make them incredibly flavorful and finished with two kinds of cheeses to make them extra gooey and rich
Servings: 8
Ingredients
- 3 Cups Chicken Broth
- 1 Cup Heavy Cream
- 1 Cup Water
- 4 Ounces Butter salted
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Creole Seasoning
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 Cup Grits not quick-cooking!
- 1 Cup Cheddar Cheese sharp, shredded
- 1 Cup Cheese Monterrey Jack, shredded
Instructions
- Pour the chicken both, heavy cream, and water into a medium sauce pan. Add butter and seasonings and whisk together. Heat mixture over medium-high heat until it begins to boil.3 Cups Chicken Broth, 1 Cup Heavy Cream, 1 Cup Water, 4 Ounces Butter, 1 teaspoon Ground Black Pepper, 1 teaspoon Creole Seasoning, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder
- Once it's boiling, very very slowly pour in the grits while whisking quickly for 2 minutes. Reduce heat to medium-low, cover, and let cook for 30 minutes, stirring occasionally.1 Cup Grits
- Once grits have cooked and thickened, add shredded cheese and whisk together until combined. Taste grits and add hot sauce or salt, if needed.1 Cup Cheddar Cheese, 1 Cup Cheese
Notes
Store in the refrigerator for 5-7 days.
Nutrition
Serving: 1g | Calories: 454kcal | Carbohydrates: 4g | Protein: 16g | Fat: 42g | Saturated Fat: 27g | Cholesterol: 133mg | Sodium: 807mg | Potassium: 185mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1638IU | Vitamin C: 7mg | Calcium: 459mg | Iron: 1mg