Best Creamy Cheddar Grits Recipes

CREAMY CHEDDAR GRITS

Steps:

• Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
• Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

KENTUCKY DERBY CREAMY CHEDDAR GRITS SOUFFLE

Steps:

• Preheat oven to 375 degrees.
• Grease a 2 quart souffle dish well and sprinkle 2 tablespoons of the cheese around the sides and bottom of the dish.
• Cook the grits in the milk with the salt until done. Add the pepper, cayenne, butter, cheese, and egg yolks to the grits. Stir well and let cool.
• Whip the egg whites until stiff and carefully fold into the grits mixture. Pour into the prepared souffle dish and bake for 20 to 30 minutes.

FLYING BISCUIT'S CREAMY DREAMY WHITE CHEDDAR GRITS

Steps:

• In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil. Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.) Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.
• Add cheese and stir gently until cheese melts. Whisk again to combine. Turn heat off and allow grits to rest 5 minutes. Add butter and stir until completely smooth, silky and shiny.

BAREFOOT CONTESSA'S CREAMY CHEDDAR GRITS

Steps:

• Bring 4 cups of water to a boil in a medium saucepan. Add the salt, then slowly add the grits in a thin steady stream. Stir constantly with a wooden spoon. Reduce heat to low and simmer, stirring occasionally, until grits thicken, 5-7 minutes.
• Add the half and half and butter to the grits and stir. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the cheddar cheese, green onions, and pepper. Season to taste and serve hot.

FLYING BISCUIT CAFE: CREAMY DREAMY WHITE CHEDDAR GRITS

Steps:

• In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil.
• Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.)
• Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.
• Add cheese and stir gently until cheese melts.
• Whisk again to combine.
• Turn heat off and allow grits to rest 5 minutes.
• Add butter and stir until completely smooth, silky and shiny.

KENTUCKY CREAMY CHEDDAR GRITS SOUFFLE

Steps:

• Preheat oven to 375 degrees.
• Grease a 2 quart souffle dish well and sprinkle 2 tablespoons of the cheese around the sides and bottom of the dish.
• Cook the grits in the milk with the salt until done. Add the pepper, cayenne, butter, cheese, and egg yolks to the grits. Stir well and let cool.
• Whip the egg whites until stiff and carefully fold into the grits mixture.
• Pour into the prepared souffle dish and bake for 20 to 30 minutes. Serve right away!

BAKED SAUSAGE AND CREAMY WHITE CHEDDAR GRITS

Steps:

• 1. Preheat oven to 350ºF. Spray a 7x11 in. baking dish with nonstick cooking spray. 2. In a large heavy nonstick skillet, cook sausage over medium heat, breaking up sausage into small pieces. Cook until no longer pink. Drain on clean paper towels. 3. Drain all but 1/2 to 1 tsp. of pan drippings. Add red peppers to skillet and cook until soft. 4. In a separate heavy saucepan, bring water, milk and salt to a boil. Slowly stir in grits. Immediately reduce heat and cook, stirring constantly, until slightly thickened, about 7 min. 5. Add mustard, thyme and 1 c. cheese, stirring until cheese melts. Cool slightly and fold in sausage and red pepper. Stir in beaten eggs. 6. Pour into baking dish. Sprinkle top with remaining cheese. 7. Bake in preheated oven for 40-45 min. or until light golden brown. Grits should be firm and set in the center. 8. Let stand 10 min. before serving. 9. Serve with peach mango fruit salsa.