Simple Tips for Making Delicious Cheesy Grits

There are sometimes entire months when things don’t exactly go according to plan, not even cheesy grits.

Am I right? Of course I am. Hey you guys…! Yep, still alive over here. In celebration, lets have some good old fashioned southern corn gruel. Its tastier than I just made it sound, trust me. One thing you should never do, though? Read the instructions on the box. The R&D people for the Grit Company apparently only got as far as how to make grit. Not grits…GRIT. If you value your teeth and prefer not to eat sand, I’ve gotcha.

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Cheesy Grits

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Ingredients

• 1/2 c. ‘Instant’ Corn Grits (this is not cornmeal – but if you want a great recipe for Cornmeal Mush*, I’ll get to it eventually)
• 4 c. Water
• 1 T. Butter
• 1 t. Salt
• 2-3 Slices Cheddar Cheese or
• 1/4 c. Grated Cheese or Whatever Cheese You Own

Instructions

1. Bring to water, grits, butter and salt to a boil in a saucepan over medium-high heat.
2. Reduce heat to medium low (best to err on the side of low).
3. Allow to bubble gently and happily for 30-45 minutes.
4. When thickened, remove from heat and stir in cheese.

Notes

• The rule here is 1 part grits to 8 parts water, in case you weren't sure.

• I make this up in a batch and then reheat for a couple days at breakfast. It is easier than going through the process each morning…and it helps avoid rushed grits, which always end up being GRIT.

• Just remember, if your grits taste like grit, they’re not cooked yet. I don’t care how ‘instant’ they are supposed to be.