Creamy Cheese Grits
Authentic Southern creamy cheese grits are perfect for a weekend brunch. I topped mine with poached eggs and easy blender hollandaise sauce as well.
Today, I’m sharing how to make real Southern grits and a few tips to get them just right.
When I visited Nashville last year, I completely fell in love with grits. And I mean real stone ground grits, not the mushy tasteless oatmeal-like grits they serve in San Diego. Even though I hadn’t grown up eating grits, I felt such a connection with the dish. It was like I’d been eating them my whole life. Traditional grits have a little bit of texture, just like the name implies, with a subtle corn flavor.
I ended up conducting a lot of “research” by ordering grits at every single restaurant I dined at. My trip to Nashville seemed to spark a Southern tour, as I had opportunities to visit three other Southern cities after. And at each one, I tried as many grits as I could. My last good restaurant grits experience was in Birmingham, Alabama when I was invited as a Delta Faucet correspondent and got to tour the Southern Living campus.
Southern Living, by the way, actually has some great recipes and articles on grits. Part of my Delta Faucet partnership included getting a Delta Touch2O® Faucet to use in my kitchen.
Truth be told, when I got the invitation details and was told about the new sink, I actually was quite hesitant. I know the prospect of a new sink should be thrilling, but as you may recall, our house is just a year old and everything is still pretty new. And we loved our sink! It matched everything else in our kitchen and we had chosen the style and design and loved everything about it.
So what made me change my mind and be willing to put in a new sink? Well it turns out that the former sink we loved so much was a Delta sink! And the Delta Touch2O® actually came in a style nearly identical to the one we had. So it was just like our sink, but with the awesome new technology. Much like how it sounds, Delta Touch2O® allows you to turn a sink on and off with a quick touch anywhere along on the spout.
It makes things super convenient, especially when your hands are dirty. You can touch with your elbow, a finger, etc. It also saves on water since it takes less time to tap the spout than to turn off the sink handle, which is especially important with the drought in California. I also like that it keeps water from getting into the sink disposal button. When I turn the sink off at the handle, the water from my hand always drips into the sink disposal button and it will often get clogged with water. Now this is no longer an issue.
Having this sink has definitely made clean-up a lot easier. We did have to install the sink ourselves which also made me really nervous since neither of us are handy around the house. But I can happily say that I now have installed a sink and it wasn’t too bad. It took us a few hours but that’s only because someone (not me) did not read the directions. You would think if it was your first time installing a sink, you’d thoroughly read the instructions and pay attention to all the parts provided for the installation. But Mr. K chose to not read all the instructions and he would ignore sink parts like they weren’t necessary. And they always were. Finally, I joined in and together we were able to successfully install it. Horray!
And after we got it working, the first thing I did was make us some breakfast cheesy grits with poached eggs and hollandaise sauce. The egg and hollandaise sauce was inspired by something similar I had in New Orleans.
So here are a few tips to making successful grits:
1) Use stone ground grits. In the South, these are easy to find at the market. I haven’t had much luck in San Diego and I’ve heard it’s the same for many other cities as well. I buy mine on Amazon.
2) Use chicken broth. A lot of recipes call for water, but I found that chicken broth is the key to getting the right consistency.
3) Make sure to constantly stir. This isn’t really something you can leave alone. You do need to be at the pot to constantly stir and keep the grits from getting too thick or overcooking. It helps if you have a helper in the kitchen.
Keep these things in mind when you make your grits and they should turn out pretty well. We’ve made ours several times successfully now and we love having them for breakfast or brunch.
Creamy Cheese Grits
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 1/4 tsp salt
- 3/4 cup stone ground grits
- 1/2 cup white cheddar cheese
- 1/2 cup shredded parmesan cheese
- poached eggs
- blender hollandaise sauce
1. In a large sauce pan, bring milk, broth and salt to a boil. Add in grits. Cook at a low simmer for about 20-25 minutes, with constant stirring until grits thicken. They should resemble the thickness of oatmeal and should not be liquidy. Add in cheese and stir until melted.
2. If desired top with a poached egg and hollandaise sauce. Serve immediately.
Slightly adapted from recipe provided on Palmaetto Farms Stone Ground Grits packaging
All images and content are © Kirbie's Cravings.
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Please note, the Delta Touch2O was given to me as part of being a Delta correspondent. All opinions expressed in this post are my own.