Barefoot Contessa's Creamy Cheddar Grits
"Yum!"
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Yields:
-
6 side dishes
- Serves:
- 6
ingredients
- 2 teaspoons salt
- 1 cup quick-cooking grits
- 1 1⁄4 cups half-and-half
- 2 tablespoons butter or 2 tablespoons margarine
- 1 1⁄2 cups old cheddar cheese, grated
- 4 stalks green onions, chopped
- black pepper
directions
- Bring 4 cups of water to a boil in a medium saucepan. Add the salt, then slowly add the grits in a thin steady stream. Stir constantly with a wooden spoon. Reduce heat to low and simmer, stirring occasionally, until grits thicken, 5-7 minutes.
- Add the half and half and butter to the grits and stir. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the cheddar cheese, green onions, and pepper. Season to taste and serve hot.
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Reviews
-
Great recipe. Very easy to make. My family just loved it. Thanks! -
I am a New Yorker with a love for southern grits. This is one of the best I have ever make. The recipe is simple and the outcome is heavenly! -
Follow this recipe exactly, people. Ina knows what she is doing - I just made this tonight and it was bliss on a plate. I served it with shrimp and salsa and my husband and I loved it. -
I have tasted regular grits and did not care for them but these were very tasty. Did make sure I slowly added the grits to the water and used a whisk to stir them in. Added another tablespoon of butter and shredded sharp cheddar cheese. Topped with green onions and enjoyed as a side dish with grilled chicken. Made and reviewed for the Iron Chef.....Secret Ingredient tag game.
