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Cheese Grits Recipe

Get to Know Cheese Grits

In the South, grits reign as the top-consumed breakfast grain. Though the name sounds less than appetizing, grits are simply ground corn that turns into a porridge when boiled in water, milk, or broth over the stovetop. Many liken the flavor and texture to polenta. Because of their neutral taste, grits require seasoning with generous slabs of butter, lots of salt, and freshly ground pepper. But another equally popular way to prepare the grain is by making cheese grits. Any meltable cheese will do — Velveeta, monterey jack, etc. — but my favorite is cheddar. Cheese grits, in my opinion, taste best with a little heat, which is why I always dash in some cayenne, but that's optional, of course. These cheese grits make a great brunch side to pair with bacon, ham, and/or eggs, but they're also wonderful alongside these dinner standbys: grillades and garlicky shrimp.

Cheese Grits

Cheese Grits

Cheese Grits Recipe

Ingredients

1 cup grits
4 cups chicken broth
3 tablespoons butter
1/2 cup cheddar cheese, shredded
2 dashes cayenne, optional
Salt and pepper, to taste
Paprika, to garnish

Directions

  1. In a medium saucepan, combine grits and chicken broth over medium-high heat. When water begins to boil, reduce heat, and let grits simmer for 5 minutes or until thick. Stir in butter, cheddar, and cayenne. Salt and pepper to taste.
  2. Transfer to a serving dish, and garnish with paprika (optional).
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