My husband love grits and would eat them for breakfast every morning if he had the opportunity. His mom always made grits for family breakfasts. I grew up in the south but my mom was from the north, so she did not serve grits for breakfast. I didn’t see the point of eating tasteless cooked cornmeal, even when slathered with butter until I tasted cheese grits – then I was sold! I love creamy cheese grits (still with lots of butter).
Cheese Grits
Ingredients
- 3 1/4 cups water
- 4 tablespoons butter, divided
- 4 green onions, white parts minced, green parts sliced thin
- 1 cup half and half
- 1/2 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup old-fashioned grits
- 4 ounces Monterey Jack cheese, shredded
- 4 ounces sharp cheddar cheese, shredded
Instructions
- Melt 2 tablespoons butter in medium saucepan over medium heat.
- Add scallion whites to melted butter and cook until softened, about 2 minutes.
- Stir in water, half and half, hot sauce, salt and pepper and bring to boil.
- Slowly whisk grits into saucepan until no lumps remain.
- Reduce heat to low and cook, stirring frequently, until thick and creamy, about 15 minutes.
- Remove grits from heat and stir in Monterey Jack, cheddar, 2 tablespoons butter. Stir to combine all ingredients. Season with salt and pepper to taste. Serve sprinkled with sliced dark parts of green onions.
