Name: Cheese Grits
Yield: Makes 3¼ cups [780 ml]
Cuisine: American
Ingredients: 1 cup [240 ml] water; 1 cup [140 g] quick corn grits (or stone-ground yellow or white grits that have been soaked overnight); Kosher salt and freshly ground black pepper; 1 cup [240 ml] whole milk; 1 cup [240 ml] half-and-half (or whipping cream if you want it to be super rich); Butter, for serving; 1 cup [80 g] freshly grated sharp Cheddar cheese, plus more for serving

Preparation info

Makes
3¼ cups

Difficulty
Easy

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

My favorite comfort food is a giant bowl of cheese grits, with the pinnacle being what I call “diner grits.” These are the cheapest white grits, boiled with water and served in greasy spoons all over the South. There’s no amount of butter and salt you can’t put in them. I love them. The recipe I’m sharing with you today is a fancier version of those grits, and the dish that launched Sugarfoot. A game changer is local, quality dairy and fresh grits. My personal favorites are Straus (dairy) a