Creamy Brunch Grits (Printable version)

Rich, creamy grits cooked with cheese and cream, perfect for a comforting brunch addition.

# What You'll Need:

→ Grits Base

01 - 1 cup stone-ground grits (not instant)
02 - 4 cups whole milk
03 - 1 cup water
04 - 1 teaspoon kosher salt

→ Creamy Enrichment

05 - 1/2 cup heavy cream
06 - 2 tablespoons unsalted butter

→ Cheese

07 - 1 cup shredded sharp cheddar cheese

→ Optional Garnish

08 - 2 tablespoons chopped fresh chives
09 - Freshly ground black pepper, to taste

# Directions:

01 - Combine whole milk, water, and kosher salt in a medium saucepan and bring to a gentle simmer over medium heat.
02 - Whisk in stone-ground grits gradually, stirring continuously to avoid lumps.
03 - Reduce heat to low and cook, stirring frequently, until grits are thickened and tender, about 20 to 25 minutes. Add additional water if necessary to maintain a creamy texture.
04 - Stir in heavy cream and unsalted butter until fully combined and smooth.
05 - Remove from heat and fold in shredded cheddar cheese until melted and cohesive.
06 - Adjust seasoning with additional salt if needed.
07 - Plate hot grits garnished with chopped fresh chives and freshly ground black pepper.

# Expert advice:

01 -
  • They're creamy without being heavy, and come together faster than you'd expect for something this luxurious.
  • A single pot means less cleanup, but the results taste like you spent all morning fussing over them.
  • They work beautifully as a side or a base for eggs, vegetables, or anything you want to nestle on top.
02 -
  • Instant grits will never give you this texture, no matter how much cream you add, so don't try to shortcut this step.
  • Stirring frequently prevents the bottom from scorching while also breaking down the grits so they become creamy rather than grainy.
  • If your grits seem thick before the end of cooking, add more liquid gradually; they should be pourable but hold their shape.
03 -
  • Make these grits just before serving; they're best eaten hot and creamy, though you can keep them on low heat for 10 minutes if timing gets tight.
  • If you're cooking for a crowd, double the batch; people always want seconds when it's creamy grits with perfectly cooked eggs on top.

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