There’s something deeply satisfying about a steaming bowl of Southern Old-Fashioned Savory Grits. Slow-simmered until silky and rich, then finished with plenty of sharp cheddar and butter — this is the real deal. Whether you’re serving them as a hearty breakfast with sunny-side-up eggs and bacon, or as the perfect side for shrimp & grits, fried chicken, or collards, these grits deliver that true Southern soul in every spoonful.
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2 cups/250ml sodium free chicken bone broth
2 cups/250ml whole milk (or heavy cream)
3/4 teaspoon/4.5g salt
1/2 teaspoon /3gpepper
3/4 cup/90g uncooked old-fashioned grits
1 cup/120g shredded cheddar cheese
1/3 cup/76g unsalted butter, cubed *optional*
In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
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