Tuesday Tastings | Delicious Creamy Cheese Grits

For anyone that’s ever been to my house for breakfast, they’ve had the chance to experience my grits and when they do, the comment is always made, “What do you put in these grits? They’re delicious!”
I’ve even been told on more than one occassion, “These are the best grits that I’ve ever had!”
When you’re a little home-cooking-self-proclaimed-chef like me, that’s the best thing that anyone could ever say to you.

Even my brother, to this day, is still trying to figure out what I put in my grits.  Well, I’m about to tell it as I don’t mind sharing the “wealth“.  And by sharing this particular recipe, I’m giving up one of my secret recipes so I say to you, world, guard it closely with your life. (lol!)
These grits are excellent for dinner when accompanied by fried haddock, catfish or even shrimp. I promise you, these are not your mama’s Sunday morning grits. Get ready for the best grits you’ll ever eat.

No, like…for real though these grits are bangin’. Check out the recipe below:

Creamy Cheese Grits
Prep Time: 5min. | Cooking Time: approx. 25min.

 2C chicken broth
1C water
1/2 heavy whipping cream
1/2C quick cooking grits
1/4C Cream cheese
1/4C Parmesan
1 tbsp butter
Salt and pepper
sharp cheddar cheese, shredded

1. In a medium saucepan, bring the chicken stock, and whipping cream to a simmer.
2. Whisk in the grits and stir constantly until the grits return to a simmer and cover.
3. Cook until thickened, stirring occassionally to make sure the grits don’t stick, about 5 minutes.
4. Stir in the butter, cream cheese and parmasean cheese and and reduce to a low simmer for 15 more minutes, stirring often for super creamy grits.
5. Season to taste with salt and pepper and serve garnished with sharp cheddar cheese.

 *For thicker grits, reduce water by 1/4 cup. If looser grits are preferreF, add water or broth until desired thickeness is reached.

A Note from PrettyChef:  I’m one of those people who don’t measure when they cook as cooking is something that you feel.  For all my recipes, I work with spices and ingredients that I’m very familiar with so that I can always achieve the texture, taste, color & smell that I’m looking for as the end result.  With that said, all measurements provided in the recipes on this blog are approximate.