Invite your friends for dinner and make this recipe. Throw some shrimp, oven roasted tomatoes or short ribs on top and you’ll impress them all.
This recipe is just a guideline really. Feel free to substitute chicken stock or vegetable stock in place for the water or cream. Change up the cheese, or leave it out. If you’re wanting to recreate our Famous Cheese Grits, though, here is how I do it.
Bring to a simmer:
- 3 Cups Water
- 1/2 Cup Cream
- 1-2 Teaspoons Kosher Salt
- 2 Tablespoons Butter
Stir in 1 Cup Colonial Milling Heirloom Corn Grits. Cover and reduce the heat. Cook on low 15-20 minutes. Stir frequently to prevent your grits from sticking to the bottom of the pan.
- fold in 2 ounces Cream Cheese
- approximately 1/4 Cup Sharp White Cheddar or Grueyere Cheese.
*this recipe will feed 3-4 people...depending on their appetite!