4cupslow-sodium chicken stock, vegetable broth, or water*see notes
1cup stone-ground white or yellow grits not polenta or instant grits
2teaspoonsminced garlicoptional
1cupextra-sharp cheddar cheeseshredded
4tablespoonsunsalted butter
2-4tablespoonsheavy cream
Salt and pepper to taste
Instructions
In a medium saucepan, bring the liquid of your choice to a boil over medium-high heat.
Once boiling, add the garlic and slowly whisk in the grits. Reduce the heat to low and cover the pan with a tight-fitting lid. Remove the lid every couple of minutes to give the mixture a good whisk, which will prevent lumps from forming. Cook until the grits are tender and the liquid is mostly evaporated. This will take about 20-25 minutes. If your liquid evaporates before your grits are tender, add in ¼ cup more liquid if needed.
Remove the saucepan from the heat and stir in the cheese, butter, and cream. Season with salt and pepper and serve immediately.
Video
Notes
Be sure to use certified gluten-free grits if you need this recipe to be gluten-free. Grits: Both white or yellow stone-ground grits work for this recipe, but be sure to not select quick-cooking or instant grits. Liquid: Feel free to use either vegetable or chicken broth to make grits. You can also use water if that is all you have on hand or plan to sweeten the grits, but I find the broth really adds a lot of flavor to the grits.Amount of Liquid: As long as you keep your pan covered over low heat, 4 cups of liquid should be enough to cook the grits until tender. However, you may need up to 4 ½ cups if the liquid evaporates before the grits are tender. Add an additional ¼ cup of liquid at a time, as needed.Cheese: Use white or yellow cheddar. Extra-sharp cheese is best to give these grits a super cheesy taste. And if you can, grate the cheese yourself. It will melt more evenly into the grits. Storage: Grits are best served immediately. However, you can store them in an airtight container for up to 3 days in the refrigerator. To reheat, place the leftover grits in a heavy-bottomed saucepan and a splash of milk, stock, or water. Bring to a simmer, whisking frequently, adding more liquid as needed to allow the grits to loosen up and warm through.