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Creamy Cheesy Grits

Source of Recipe

From "I Heart Soul Food" by Rosie Mayes


Recipe Introduction

"We had grits almost every single day when I was a kid, but cheesy grits were a special meal, reserved only for weekends. That's one of the best parts about being an adult: I can have cheesy grits anytime I want. Even though they're made with something called 'quick grits,' I've got bad news for anyone looking for a shortcut: the secret to creamy grits is nothing groundbreaking, just time and plenty of patience. Low heat, a bit of heavy cream, and just waiting until the grits themselves decide to come together and thicken up. But, if after that, you want the secret to making them extra creamy, I've got something you might not have thought of: my favorite Havarti cheese. I still add the classic Cheddar too, along with some salted butter, because that provides the traditional flavor. I like pairing these grits with eggs and my Pan-Fried Pork Chops."

List of Ingredients

◦  3 cups water
◦  ½ cup heavy cream
◦  1 cup quick grits
◦  4 Tbsp salted butter
◦  1 tsp kosher salt
◦  ½ tsp ground black pepper
◦  ½ cup shredded creamy Havarti cheese
◦  ½ cup shredded sharp Cheddar cheese


Recipe

In a medium saucepan over high heat, pour in the water and heavy cream. Once it reaches a full boil, sprinkle in the grits and whisk.

Reduce the heat to medium low and cook for 30 to 35 minutes, stirring occasionally to prevent lumps.

Add the butter, and sprinkle in the salt, pepper, and cheese. Stir until everything is nice and creamy and well combined. Turn the heat off, then serve with your favorite breakfast dishes.


Makes 4 to 6 servings