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Cheesy Grits

A few years ago Alton Brown did a funny episode of his show, Good Eats, about corn meal. His premise was that he had to explain to someone from South Carolina and someone from Southern Italy (at the same time) that grits and polenta are actually the same thing. In the show, neither were happy to hear it, but it’s true.The main difference between the two seems to be the ingredients used to embellish them. Put in butter and cheddar and they are grits. Use olive oil and Parmigiano Reggiano and it’s polenta. Either way, if you ask me, it’s good.

This cheesy grits recipe is nothing unique, but that doesn’t mean it’s not good. It’s creamy and rich, filling and warm, and pretty hard to pass up. It make a great backdrop for anything from scrambled eggs, to shrimp and scallops, to sausage and peppers, to… well, tune in tomorrow and I’ll show you something awesome to pair them with!


Cheesy Grits

  • 4 cups water
  • 1 cup yellow corn grits
  • 1 tsp salt
  • 3 tbsp unsalted butter
  • 1/2 cup cream
  • 2 1/2 cups shredded cheddar cheese, as sharp as possible!

  • In a large saucepan bring the water to a boil over high heat.
  • Mix together the salt and corn meal in a measuring cup.
  • Once the water is boiling quickly whisk the corn meal and salt into the water while whisking continuously and vigorously.
  • Once the corn meal has absorbed all the water turn the heat down to low and stir occasionally for 5 minutes.
  • Drop in the butter and whisk to combine.
  • Pour in the cream and whisk to combine.
  • Dump in the shredded cheese and whisk until it is melted and smooth.
  • Sprinkle with chives and serve hot.

Preparation time: 3 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4