Recipe Background
Southern Cheesy Grits combines rich textures and local flavors for a festive, creamy dish.
The first time I made Southern Cheesy Grits was right after my sister landed her dream job as a music producer in Nashville. To celebrate, she invited family and friends to her cozy apartment that overlooked the sprawling cityscape. Being the designated family cook, I knew I had to whip up something special that nodded to her new southern roots. With grits being a staple in Tennessee, they were an obvious choice. As I stirred a bubbling pot on her slightly wobbly stove, the mingling scents of milk, broth, and old-fashioned grits filled the kitchen, creating an atmosphere of anticipation and warmth.
Incorporating sharp cheddar cheese was a no-brainer; it’s the perfect companion for grits’ smooth texture. A tip I picked up from a local chef was to remove the pot from the heat before folding in the cheese, letting it melt luxuriously into the grits. This ensures everything stays perfectly creamy without any graininess. Between congratulatory toasts and bursts of laughter, each spoonful vanished faster than the last. It became a milestone dish for both my sister and me, marking her fresh start while deepening my appreciation for southern flavors. As I reflected on that night, I realized how food can bridge new beginnings with cherished traditions.
Reflecting the celebration of my sister’s achievement felt perfect with these cheesy grits, blending the familiarity of family gatherings with the vibrant essence of her new home. The dish had inadvertently become our culinary tradition for job promotions, always reminding us of that jubilant night filled with the flavors of success and the promise of a bright future.
Ingredients
- 2 cups 2% milk
- 1 cup chicken broth or vegetable broth
- 1 cup water
- salt to taste
- 1 cup old-fashioned grits uncooked
- 2-3 cups sharp cheddar cheese or Monterey-Jack cheese shredded
- pepper to taste
Directions
- In a large saucepan over medium-high heat, combine the milk, the broth, and the water and bring it to a boil.
- Add the salt and the grits to the milk mixture and whisk to combine.
- Reduce the heat to low and cook the grits mixture, stirring frequently, until creamy, about 15-20 minutes.
- Stir the cheese into the grits and cook until it has melted.
- Season the grits with the salt and the pepper.
- Serve.
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