by on July 16, 2016 » Add the first comment.
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  • 2 C whole milk
  • 1/2 C lowfat buttermilk
  • 2 C water
  • 1 tsp kosher salt
  • 1-2 C coarse ground grits
  • 1/2 tsp freshly ground black pepper
  • 4 TBL unsalted butter
  • 1/2 C Tilamook sharp Cheddar, shredded
  • 1/2 C Monterey Jack cheese, shredded
  • 1/4 C minced onion
  1. Bring milk, water and salt to a quick boil in a heavy (cast iron) pot
  2. Add the grits slowly while whisking continually
  3. Once all of the grits have been added, decrease the heat to a low simmer and cover
  4. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking.
  5. Cook for 25 to 30 minutes or until mixture is creamy.
    NOTE: Coarse grits may cook for up to 90 minutes.  Test and taste them before serving them to your family.
  6. OPTION: Puree 1/2 C whole kernel canned corn to add with the next step for a real corn taste
  7. Remove from the heat, whisk in the pepper and butter.
  8. Mix in half of your grated cheese
  9. Top with the other half of your grated cheese and serve immediately.

Find more like this: Appetizers and Sides, Breakfasts

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