Creamy Grits Recipe

Inspired by Farmstead at Long Meadow Ranch

Time28m

Serves4

white cheddar, fresno

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

BRUNCH

1 cup stone-ground grits

4 cups water

2 cups Milk

1 cup Heavy cream

3 tablespoons Unsalted butter

1 1/2 cups white cheddar cheese, shredded

2 pieces Fresno chilies, minced

1/2 teaspoon Watkins garlic powder

1 teaspoon Celtic sea salt

1/4 teaspoon black pepper

2 tablespoons chives, chopped

Method

BRUNCH

Prep liquids

In a medium saucepan, combine 4 cups water and 2 cups milk. Bring to a gentle simmer over medium heat.

Slowly whisk in 1 cup stone-ground grits, stirring constantly to prevent lumps. Return to a simmer.

Reduce heat to low and whisk in 1 cup heavy cream and 3 tablespoons unsalted butter until fully incorporated and smooth.

Stir in 2 Fresno chilies (seeded and finely minced) and 1/2 teaspoon garlic powder. Season with 1 teaspoon salt and 1/4 teaspoon black pepper.

Continue to cook, stirring frequently, until the grits are thick and creamy, 12–18 minutes.

Fold in 1.5 cups shredded white cheddar cheese until melted and silky. If the mixture is too thick, whisk in a splash of the reserved milk to reach desired creaminess.

Taste and adjust seasonings as needed with additional salt or pepper.

Spoon the creamy cheddar Fresno grits into bowls and garnish with 2 tablespoons chopped chives. Serve warm.