Creamy Cheesy Grits

Creamy Cheesy Grits

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"Rich and creamy these grits make a great side dish for a Southern-style meal. I make these at my annual Kentucky Derby party. --Kristin Arnett"
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Ingredients

35 m servings
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Original recipe yields 8 servings

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Directions

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  1. In a large saucepan, bring the broth, milk and salt to a boil. Gradually whisk in grits. Reduce heat to low; cook, uncovered, for 25 minutes or until grits become thick, stirring frequently. Stir in the cheeses, white pepper, cayenne and nutmeg if desired. Serve hot.

Reviews

36
  1. 44 Ratings

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Most helpful positive review

I make these fairly often. They are very tasty. You can play with the liquids. For example, if you want it more creamy, more milk and less broth.

Most helpful critical review

I did not care for this recipe... needs some sort of meat in it.

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I make these fairly often. They are very tasty. You can play with the liquids. For example, if you want it more creamy, more milk and less broth.

Excellent! I added a heaping tablespoon of butter, and cut the parmesan cheese down though. Also, instead of cayenne pepper I used a little hot sauce. Perfect!

After several failed attempts to make a creamy batch of cheesy grits, this is the winner! Very flavorful and creamy, plus I like the fact that the recipe does not call for processed cheese. Will...

These were tasty grits! My cooking time was more along the lines of 5 to 7 minutes instead of the 25 minutes suggested. That was more in line with the directions from the box of grits. Anyway...

I've been eating cheese grits with fish since the '70's and these are the best ever. Everyone I know, including some restaurant owners, who has tried these wants the recipe.

These are the best, creamiest, cheesiest grits I have ever had, and I've experimented with several other recipes (including Bobby Flay's, sorry Bobby!). Do nothing to change this recipe, it is ...

I thought this was really good! It was probably the first time I have made Grits and enjoyed it. My husband didn't care for it too much. He said the Parmesan was overpowering and probably w...

These grits were so creamy the next day. The taste is excellent! Big hit with Sunday School class.

Excellent recipe and just what this northerner was looking for to serve with Christmas brunch. Huge hit especially for those at the table who appreciate a more hardy taste.

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