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!
We sampled your incredible cheese grits at Santa shop in Spartanburg S.C., and have been hooked since! I appreciate y’all keeping heirloom farming alive. I never really enjoyed grits as I knew most of them were highly processed. These have the best flavor, texture; and REHEAT DELICIOUSLY! Love that they’re non-gmo.
We are so excited to see them popping up at local shops in towns around! Recently spotted in Saluda, NC, and I can’t wait to try the white grits.
These are by far the best grits I have ever made. The recipe is perfect,
I bought a pack of these
Grits at Holiday Fair in Greenville.
There was a Booth and samples of
The grits was available and the guy at the booth said these are
The best Grits ever and he was right -
They are the best Grits – I bought some and made for my family and told them they’re the best ever and they agreed!!!! Thank you and I need to order some more.