Creamy Cheesy Grits
Creamy Cheesy Grits
Ingredients
- 4 cups chicken broth
- 2 tablespoons butter
- 1 cup grits, such as Jim Dandy Quick 5-Minute Grits
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 cup sharp cheddar cheese, shredded
- 1 cup Colby Jack cheese, cubed
Instructions
- 1
In a medium-sized pot, combine the 4 cups of chicken broth and 2 tablespoons of butter. Bring the mixture to a rolling boil over high heat.
⏱️ 5 min
- 2
Once boiling, carefully add the 1 cup of grits to the pot. Stir immediately and vigorously with a whisk or spoon to ensure the grits are fully combined with the liquid and no lumps form.
⏱️ 1 min
- 3
Pour in the 1/2 cup of heavy whipping cream and stir well again to incorporate it into the grits mixture.
⏱️ 1 min
- 4
Reduce the heat to medium-low, cover the pot with a lid, and let the grits cook for about 5 minutes. Stir periodically (every minute or so) during this time to prevent sticking and to break up any potential lumps.
⏱️ 5 min
- 5
Remove the lid and season the grits with salt and freshly ground black pepper to your liking. Stir to distribute the seasonings.
⏱️ 1 min
- 6
Add the 1 cup of shredded sharp cheddar cheese and the 1 cup of cubed Colby Jack cheese to the hot grits. Stir continuously until both cheeses are completely melted and smoothly incorporated, creating a thick and creamy consistency.
⏱️ 2 min
- 7
Serve immediately and enjoy your perfectly creamy and cheesy grits.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cheesy Grits
- 4 cups chicken broth
- 2 tablespoons butter
- 1 cup grits, such as Jim Dandy Quick 5-Minute Grits
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 cup sharp cheddar cheese, shredded
- 1 cup Colby Jack cheese, cubed
Instructions
- 1
In a medium-sized pot, combine the 4 cups of chicken broth and 2 tablespoons of butter. Bring the mixture to a rolling boil over high heat.
⏱️ 5 min - 2
Once boiling, carefully add the 1 cup of grits to the pot. Stir immediately and vigorously with a whisk or spoon to ensure the grits are fully combined with the liquid and no lumps form.
⏱️ 1 min - 3
Pour in the 1/2 cup of heavy whipping cream and stir well again to incorporate it into the grits mixture.
⏱️ 1 min - 4
Reduce the heat to medium-low, cover the pot with a lid, and let the grits cook for about 5 minutes. Stir periodically (every minute or so) during this time to prevent sticking and to break up any potential lumps.
⏱️ 5 min - 5
Remove the lid and season the grits with salt and freshly ground black pepper to your liking. Stir to distribute the seasonings.
⏱️ 1 min - 6
Add the 1 cup of shredded sharp cheddar cheese and the 1 cup of cubed Colby Jack cheese to the hot grits. Stir continuously until both cheeses are completely melted and smoothly incorporated, creating a thick and creamy consistency.
⏱️ 2 min - 7
Serve immediately and enjoy your perfectly creamy and cheesy grits.