Hello my Friends and Happy Father’s Day to all the Fathers out there! Welcome to my Southern Kitchen!
Today I am making one my favorites growing up and it is a Southern classic and staple, Cheese Grits! Creamy, loaded with lots of cheese, and full of flavor! Perfect to serve for Breakfast, Lunch, or Dinner anytime of the year and great to serve for Father’s Day Breakfast or Brunch; everyone will love and enjoy this and it is super cheesy!
2 cups water
1 1/4 cups half and half (half milk, half heavy cream)
1 teaspoon salt
1 cup quick cooking grits
1/4 cup (1/2 stick, 4 tablespoons) unsalted butter, plus more for the top
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon white or black pepper
1 (8-ounce) block Colby-Jack cheese, shredded
In a medium saucepan over high heat, add in the water and half and half and bring to a boil. Then add in the salt and slowly whisk in the grits into the liquid so it won’t get lumpy, continue whisking until well combined. Bring the grits back to a boil, cover the pot and reduce the heat to low, cook and simmer for 30 minutes; stirring constantly and add more water or half and half if necessary. Turn off the heat and add in the butter, onion powder, garlic powder, pepper, and half of the shredded cheese and stir until well incorporated and the butter and cheese melts. Serve with more butter and the other half of the shredded cheese and enjoy!
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