Creamy Cheesy Grits Recipe

4.5 4 3
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Creamy Cheesy Grits Recipe

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4.5 4 3
Publisher Photo
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, Elkhorn, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 3 cups reduced-sodium chicken broth
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1 cup quick-cooking grits
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground nutmeg, optional

Directions

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. Yield: 8 servings.
Originally published as Creamy Cheesy Grits in Test Kitchen Favorites 2004 2005, p184

Nutritional Facts

3/4 cup: 180 calories, 8g fat (5g saturated fat), 27mg cholesterol, 588mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 10g protein.

  • 3 cups reduced-sodium chicken broth
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1 cup quick-cooking grits
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground nutmeg, optional
  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.
  2. Stir in the cheeses, white pepper, cayenne and nutmeg if desired. Serve hot. Yield: 8 servings.
Originally published as Creamy Cheesy Grits in Test Kitchen Favorites 2004 2005, p184

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Reviews forCreamy Cheesy Grits

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MY REVIEW
smile_e2003 User ID: 7111430 254657
Reviewed Sep. 26, 2016

"Definitely didn't add the nutmeg and it was delicious. Had it as a side for dinner and twice for breakfast. Really makes a lot"

MY REVIEW
gooch621 User ID: 7069389 231219
Reviewed Aug. 14, 2015

"Milk adds a nice creaminess. I not a fan of the parmesan and nutmeg. I'll stick with my garlic cheese grits recipe."

MY REVIEW
jmkasprak User ID: 2880256 77636
Reviewed Jul. 27, 2011

"I recommend making this without the nutmeg."

MY REVIEW
jmkasprak User ID: 2880256 79156
Reviewed Jul. 19, 2011

"I didn't need to cook the grits the whole 25 minutes, just until they got thick. I also only used the cheddar cheese. This was my first time making grits, and we were very pleased with the results."

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