Grits are an easy starchy side for most meals. When I am out of potatoes and rice just won’t do, grits is my go-to. Plus, the leftovers! One batch just keeps on giving. They easily stretch out my grocery bill.

Grits are so versatile. I especially enjoy them for breakfast with eggs. Oh my goodness!

First of all, let me state up front, I am a Yankee. I have absolutely no family lineage with anyone who lived south of the Ohio River. I do not claim to be an expert on grits or any Southern food. But I do love it…all of it!

We buy our grits from Anson Mills out of South Carolina. They also offer cornmeal, rice, wheat, benne seeds, and a list of many wonderful products. [GET THEM HERE] We just love their products.

Let’s Get Cooking!

I use a Dutch Oven when making grits. I find I can control the temperature better, it has a lid, and the clean up is easy. Plus, the recipe makes 4 cups of grits, so I need a large pot.

Ingredients

Makes 4 cups of grits.

1. Dice half a large onion.

2. Drizzle oil into a hot Dutch oven or skillet. Add the diced onions and allow to sizzle until the onions have a nice golden edge.

3. Sweat the onions by adding a little bit of water or broth. Cover the onions until tender.

4. Add the grits and broth to the pan. Stirring constantly until the mixture is smooth.

Bring the grits to a boil and then reduce to a low simmer. Stirring regularly to prevent the grits from sticking to the bottom of the pan. You cannot walk away from the stove when making grits. Simmer them for 30 minutes, adding liquid as needed until somewhat firm.

5. While the grits are cooking, grate the cheese.

6. Sprinkle a little bit of the cheese at a time over the grits and stir to incorporate. Add more cheese until all the cheese is mixed in the grits.

7. Add salt to taste.

Aren’t these beautiful? Not too shabby for a Yankee. *wink*

EASY CHEDDAR GRITS

EASY CHEDDAR GRITS
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

Instructions

    1. Drizzle oil into a hot Dutch oven or skillet. Add the diced onions and allow to sizzle until the onions have a nice golden edge.
    2. Sweat the onions by adding a little bit of water or broth. Cover the onions until tender.
    3. Add the grits and broth to the pan. Stirring constantly until the mixture is smooth.
    4. Bring the grits to a boil and then reduce to a low simmer. Stirring regularly to prevent the grits from sticking to the bottom of the pan. You cannot walk away from the stove when making grits.
    5. Simmer them for 30 minutes, adding liquid as needed until somewhat firm.
    6. Sprinkle a little bit of the cheese at a time over the grits and stir to incorporate. Add more cheese until all the cheese is mixed in the grits.
    7. Add salt to taste.

3 Comments

  1. I love all your recipes 😋. Thank you for your non-add & easy to use website. Can’t wait for next post!!

    1. Thanks Claire! I dislike reading through ads too.

Leave a Reply

Your email address will not be published.