Description

Creamy, rich, and comforting cheese grits made with broth, butter, cheddar, and Parmesan. A quick and versatile side dish perfect for breakfast, lunch, or dinner.

Ingredients

2 cups low-sodium chicken broth

2 cups water

Kosher salt, to taste

1 cup corn grits

4 Tbsp butter, divided

1 cup shredded cheddar cheese

1/4 cup freshly grated Parmesan cheese

Freshly ground black pepper, to taste

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Instructions

In a medium saucepan, bring the chicken broth and water to a boil. Season generously with kosher salt.
Reduce the heat to maintain a simmer, then gradually whisk in the grits.
Simmer, stirring frequently, until the grits are very tender and have absorbed the liquid, about 10 minutes. Remove from heat.
Stir in the butter and both cheeses until fully melted and smooth.
Season with additional salt and freshly ground black pepper to taste. Serve warm.

Notes

Use vegetable broth instead of chicken broth to make the dish vegetarian.

Stir in garlic powder, smoked paprika, or a splash of cream for added richness.

Add sautéed shrimp, crispy bacon, or a poached egg for extra protein.

Leftovers thicken as they cool — add water, broth, or milk when reheating.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 portion (1/4 of recipe)
Calories: 310
Sugar: 1g
Sodium: 540mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 10g
Cholesterol: 50mg