Creamy Cheesy Grits
- 5m Prep Time
- 35m Cook Time
- 40m Ready In
Creamy, cheesy grits made with quick grits, heavy cream, Havarti and cheddar cheese. A comforting Southern-style side dish perfect for weekends.
Ingredients
- 710 ml water
- 118 ml heavy cream
- 237 ml quick grits
- 59.1 ml salted butter
- 4.93 ml kosher salt
- 2.46 ml ground black pepper
- 118 ml creamy Havarti cheese shredded
- 118 ml sharp cheddar cheese shredded
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 29.8 mg
- Iron: 0.06 mg
- Magnesium: 4.27 mg
- Phosphorus: 38.5 mg
- Potassium: 36.7 mg
- Zinc: 0.12 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 710 ml water
- 118 ml heavy cream
- 237 ml quick grits
- 59.1 ml salted butter
- 4.93 ml kosher salt
- 2.46 ml ground black pepper
Prepare
- Shred 118 ml creamy Havarti cheese
- Shred 118 ml sharp cheddar cheese
Let's Cook
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Step 1.
In a medium saucepan over high heat, combine 3 cups water and ½ cup heavy cream. Bring to a full boil.
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Step 2.
Once boiling, slowly sprinkle in 1 cup quick grits while whisking constantly to prevent lumps. Reduce heat to medium-low and cook for 30 to 35 minutes, stirring occasionally, until the grits are thick and creamy.
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Step 3.
Add 4 tablespoons salted butter, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ cup shredded Havarti cheese, and ½ cup shredded sharp cheddar cheese. Stir until the butter and cheese are fully melted and the grits are smooth and creamy. Remove from heat and serve immediately.