Recipe courtesy of Emeril Lagasse
Print
Yield:
8 servings

Ingredients

  • 6 cups water
  • 6 cups milk
  • 2 teaspoons salt
  • 1 teaspoon freshly ground white pepper
  • 4 tablespoons butter
  • 1 1/2 cups stone ground white grits
  • 1 pound grated white cheddar cheese

Directions

In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. (**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated. If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F., for 15 minutes.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Creamy Stone Ground Grits

Recipe courtesy of Felicia Suzanne

Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits

Recipe courtesy of Emeril Lagasse

Braised Pork Belly with Juniper and Ginger Beer over Stone Ground Grits

Recipe courtesy of Comfort

Rich and Creamy Grits

Recipe courtesy of Darin Sehnert

Stone-Ground Tomato Salsa (Salsa Roja en Molcajete)

Recipe courtesy of Sergio Remolina

Creamy Grits with Bahamian Rock Lobster

Creamy Grits Fritters with Country Ham and Thomasville Tomme

Recipe courtesy of Steven Satterfield

BBQ Rock Shrimp Over Creamy Grits

Recipe courtesy of Emeril Lagasse

Country Ham with Red-Eyed Gravy and Creamy Grits

Recipe courtesy of Emeril Lagasse

On TV

So Much Pretty Food Here