How to Cook Cheese Grits

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The delicious, often misunderstood, Southern delicacy, y'all.

by Leslie Hitchcock

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Step 1 of 8

Grits: the taste from the South. One can use instant grits, but stone-ground are more authentic and yield a better final grit product. I import mine from Crooks Corner in Chapel Hill, NC.

Step 2 of 8

Let's get started! In a medium size saucepan, bring 4 cups of water to a rolling boil.

Step 3 of 8

After the water reaches a boil, slowly stir the grits into the saucepan. Once you've added all of the grits, return the water to a boil and then immediately turn the heat down to low.

Step 4 of 8

Simmer the grits in the uncovered saucepan. Set a timer for 20 minutes and then get ready to stir frequently. This prevents the grits from clumping, which is, frankly, unappetizing.

Step 5 of 8

Stirring grits endlessly can feel monotonous, so some company during the endeavor is highly suggested.

Step 6 of 8

After 10 minutes, add 2 tablespoons of butter. This helps the grits achieve maximum creaminess. Continue stirring frequently, which by now is your new favorite hobby.

Step 7 of 8

With 2-3 minutes left, add the grated cheese, remaining butter, and salt and pepper to taste. Keep in mind that grits require A LOT of salt, but it is better to add too little than too much.

Step 8 of 8

Voila! Delicious, creamy grits. Serve as a side with eggs, bacon and toast for breakfast or show your Southern aptitude by making a Shrimp and Grits dinner entree. Y'all won't be sorry either way!

You're Done!

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This guide was made by:

Leslie Hitchcock

San Francisco

about.me/lshitch

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Southern expat. Sales Marketing Manager @TechCrunch. Fashion, tech, the Tar Heels, shoes, cheeseburgers; enthusiastically! Jackie Onassis & I share a birthday.