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Creamy Stone-Ground Grits
Credit:
Johnny Fogg
Recipe Summary
prep: 15 mins
total: 50 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
5 cups low-sodium chicken broth
Kosher salt
2 1/2 cups stone-ground grits
6 tablespoons unsalted butter
6 ounces cheddar, grated (2 cups)
Cook's Notes
We like Old School Stone Ground grits ($6 for 2 lb., oldschool.com).To cut the cooking time in half, submerge grits in water and let soak overnight at room temperature. Drain excess water from grits before cooking.Keep cooked grits warm in a slow cooker on low for up to three hours. Stir before serving.Leftover grits can be transferred to a container and refrigerated until cold and firm. Slice and sear in a nonstick skillet coated with oil or butter to serve.
Gallery
Creamy Stone-Ground Grits
Credit:
Johnny Fogg
Recipe Summary
prep: 15 mins
total: 50 mins
Yield: Serves 8 to 10
Gallery
Creamy Stone-Ground Grits
Credit:
Johnny Fogg
Creamy Stone-Ground Grits
Credit:
Johnny Fogg
Creamy Stone-Ground Grits
Recipe Summary
prep: 15 mins
total: 50 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 15 mins
total: 50 mins
Yield: Serves 8 to 10
prep: 15 mins
total: 50 mins
prep:
15 mins
total:
50 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 5 cups low-sodium chicken broth
- Kosher salt
- 2 1/2 cups stone-ground grits
- 6 tablespoons unsalted butter
- 6 ounces cheddar, grated (2 cups)
Directions
In a large saucepan, bring broth, 5 cups water, and 2 teaspoons salt to a boil. Slowly add grits, whisking constantly. Return to a boil, then cover, reduce heat to low, and simmer, whisking occasionally, until thick and creamy, 40 to 50 minutes. Remove from heat. Whisk in butter and cheese until smooth.
Cook's Notes
We like Old School Stone Ground grits ($6 for 2 lb., oldschool.com).To cut the cooking time in half, submerge grits in water and let soak overnight at room temperature. Drain excess water from grits before cooking.Keep cooked grits warm in a slow cooker on low for up to three hours. Stir before serving.Leftover grits can be transferred to a container and refrigerated until cold and firm. Slice and sear in a nonstick skillet coated with oil or butter to serve.
Cook’s Notes
We like Old School Stone Ground grits ($6 for 2 lb., oldschool.com).To cut the cooking time in half, submerge grits in water and let soak overnight at room temperature. Drain excess water from grits before cooking.Keep cooked grits warm in a slow cooker on low for up to three hours. Stir before serving.Leftover grits can be transferred to a container and refrigerated until cold and firm. Slice and sear in a nonstick skillet coated with oil or butter to serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Creamy Stone-Ground Grits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Creamy Stone-Ground Grits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
