Some Good Grits

4 servings Prep: 5 m Cook: 30 m Total: 35 m Beginner
5.0/5 (1)
Some Good Grits
My friends all go to town on these incredible creamy grits loaded with butter, cheese, and green onions. Use this dish as a base for Sausage or Shrimp Grits—it’s a versatile Southern staple that works as a side or main course.

Ingredients

4 servings
  • 4 ounces butter
  • 1 quart (4 cups) chicken stock/broth
  • 1/4 cup chopped green onions
  • 1/4 cup heavy cream or Half n Half
  • 1 cup grits
  • 4 ounces swiss or cheddar cheese (salt & pepper to taste)

Step-by-Step Instructions

  1. Heat the chicken stock lightly and then combine the cream/milk to the pan and bring to a light boil.
  2. Gradually add the grits stirring constantly until the liquid is absorbed, about 25-30 minutes.
  3. Add the cracked pepper, butter, cheese, and green onions until well blended. Top with Shrimp or Grillades.

Common Problems and Solutions

Q: Why are my grits lumpy?

A: Add the grits very gradually while stirring constantly. The key is to pour them in a slow, steady stream while whisking continuously to prevent clumping.

Q: Can I use water instead of chicken stock?

A: You can, but chicken stock adds tremendous flavor and depth. If you must use water, consider adding extra butter and seasoning to compensate.

Tips and Techniques

Don’t rush the cooking process—grits need time to fully absorb the liquid and become creamy. Stir frequently to prevent sticking and scorching on the bottom of the pan.

Ingredient Substitutions

  • heavy cream: half and half or whole milk
  • swiss or cheddar cheese: Gruyere, Monterey Jack, or pepper jack
  • chicken stock: vegetable stock or water with bouillon

Equipment Needed

  • heavy-bottomed pot or saucepan
  • whisk

Historical Context

Grits are a cornerstone of Southern cooking, and in Louisiana they’re often elevated with rich additions like cheese and cream, then topped with Creole or Cajun proteins for a complete meal.