Tasty Tuesday ... Creamy Cheese Grits

My Lowcountry Shrimp and Grits!

Even being from Virginia, I didn't always love grits, but this recipe changed all that.


Last weekend when my girlfriend and I went to the beach, I had the most amazing Lowcountry Shrimp and Grits at the Sea Captain Restaurant. AMAZING. Not to mention the hush puppies! Oh my ....


Think you hate grits? Have the Cracker Barrel grits in your mind? Love Cracker Barrel, but no comparison with the grits. Just do me a favor and try these once. It's so easy and has only 4 ingredients. You may just discover your inner Southerner. ;)

So in honor of my recent amazing dinner over grits, I want to share my personal favorite grits recipe with you. I've made this at home for breakfast or as a side dish with supper, and I've even made it while camping. It serves about 10 people, unless you LOVE grits, and then I can't make any promises.


Creamy Cheese Grits (originally from Southern Living)

• 3 cans of chicken broth (10.5 oz each)
• 1/2 c. heavy cream (I've also used half n half if I'm sans cream)
• 1 c. uncooked quick-cooking grits (I like yellow more than white)
• 2 c. shredded cheese (I like colby jack or a mix of any kind)

Boil the broth and cream together. Stir in the grits. Bring back to a low boil and reduce heat to a simmer. Cover and simmer 5-7 minutes. Stir in the cheese. Cool about 10 minutes before serving. I love that it takes only one pot to make this dish. The only thing is there's only one pot to scrape when you're done. :)


If you're willing to give grits a try, let me know what you think. While it may not be South Beach approved like last week's Mushroom Bruschetta Caps, this is COMFORT food at its best.  ENJOY!