Creamy Brunch Grits (Printable)
Velvety grits simmered with cream and cheese for a rich, comforting brunch addition.
# What You Need:
→ Grits Base
01 - 1 cup stone-ground grits (not instant)
02 - 4 cups whole milk
03 - 1 cup water
04 - 1 teaspoon kosher salt
→ Creamy Enrichment
05 - 1/2 cup heavy cream
06 - 2 tablespoons unsalted butter
→ Cheese
07 - 1 cup shredded sharp cheddar cheese
→ Optional Garnish
08 - 2 tablespoons chopped fresh chives
09 - Freshly ground black pepper, to taste
# Steps:
01 - In a medium saucepan, combine whole milk, water, and kosher salt and bring to a gentle simmer over medium heat.
02 - Slowly whisk in the stone-ground grits, stirring constantly to prevent lumps.
03 - Reduce heat to low and cook, stirring frequently, until grits thicken and become tender, approximately 20 to 25 minutes. Add additional water if necessary to maintain a creamy texture.
04 - Stir in heavy cream and unsalted butter until fully incorporated and smooth.
05 - Remove from heat and fold in shredded sharp cheddar cheese until melted and evenly distributed.
06 - Taste and adjust seasoning as needed with additional salt or pepper.
07 - Serve hot with chopped fresh chives and a sprinkle of freshly ground black pepper.
# Expert Hints:
01 -
- They taste indulgent but come together in under 30 minutes, which means you can actually make brunch happen on a weekday.
- The cream and butter turn something humble into something that makes you feel like you've done something special at the stove.
- They're naturally gluten-free and pair beautifully with almost anything you want to crown them with.
02 -
- Lumps happen when you rush the whisking at the beginning, and once they set, you're basically done—patience at step two saves your entire batch.
- Stone-ground grits need those 20-plus minutes to go from gritty to creamy, and no amount of cream will fix them if you skip the cooking time trying to speed things up.
03 -
- Use a medium or even small saucepan instead of a large one—grits need to stay in close contact with heat to cook evenly, and spreading them thin in a big pot leads to scorching on the bottom.
- If you want to swap cheeses, Gouda or Monterey Jack work beautifully, or make a blend and discover flavors you didn't expect.