Tuesday, March 14, 2017

Cheesy Grits Even a Yankee Could Love

Mindy here. Last week I shared a delicious short rib recipe (you can find that here), however, some of you who live up north recoiled at the notion of serving the meat with grits instead of potatoes. So today, I'm here to share my favorite cheesy grit recipe. One that made this former northerner who once turned her nose up at grits love them. 

I have no doubt our resident belle, Missy, could give us a long dissertation on the many ways to have grits. Like for breakfast as my husband used to eat growing up, but I prefer a more savory version. And when they're so easy to make, they make a perfect accompaniment to many a hot, comforting supper.

For these easy, cheesy grits, you will need:
  • 2 1/2 cups water
  • 1/2 teaspoon salt
  • 2/3 cup quick-cooking grits
  • 1 cup sharp/extra sharp cheddar cheese, shredded (Cracker Barrel is my favorite)
  • 1/4 cup half and half
  • 1/2 tablespoon butter
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • a dash of two of cayenne pepper (optional)
Start by bringing your water and salt to a boil over medium-high heat.
Whisk in grits a little bit at a time.
Once all the grits are in, reduce heat to medium-low and simmer, stirring frequently, 10 minutes, or until thickened.
Whisk in garlic powder and pepper(s).
Then stir in your shredded cheese and butter until melted.
Add the half and half...
And serve immediately.
These grits are so flavorful, you may find yourself asking the same question I did.
Why didn't I like grits?

Okay, so I still don't want them for breakfast. But a tasty rendition like this, I could eat every day.

Well, in two days it'll be four weeks since my surgery. Recovery continues, slow but sure. And the move? We're only a couple of weeks away from putting our current house on the market. Things are coming together nicely. If only we didn't have so much stuff to box up. ;-)

Now it's your turn.
What are your thoughts on grits? If you've never had them, would you be willing to give 'em a go?

Mindy Obenhaus lives in Texas with her husband and kids. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com


  1. The Yank waves her hand because she scoffed at the grits last week, on the eve of her no power experience!!!!




    No can do.

    I can't do scrapple, either, so this isn't personal. Maybe it's a texture thing. Like tofu....

    Did I mention scrapple?

    And when God made rice and potatoes, why on earth would the Ruthinator want corn innerds mush????

    That's all I'm sayin'... Now when my teeth fail me, I might be resigned, but there will still be mashed taters... and taters with cheese and ranch dressing are to die for.

    You can take the girl out of the north, but you can't take the roasted potato or Basmati rice out of the girl.

    Make these the next time I come to TX and I will print a MAJOR RETRACTION (like on the back page of the blog, just like the New York Times)!!! :)

    #savethepotato #plantmorepotatoes #cornshouldbeonthecob

    #cornchowder #corndogs #cornbread #cornspoonbread #potatochowder #potatocasseroles #FrenchFries

    1. Okay, Ruthy, here's the deal. Once we get settled in the big house at the ranch, you come visit us. I will make you these grits, introduce you to some cowboys, feed you more Texas foods and let you make me a pie or two. HAPPY PI DAY, BTW.

      I have no doubt your power outage was a because you scoffed at grits. I think you have to add corn to potatoes and rice as a staple. And what could be more American than corn? That said, I still don't want grits for breakfast.

  2. I thought of you when I saw a box of cheese grits in the store, Mindy!

    1. Boxed cheese grits? The horror. Mary Cate, I may use quick-cooking grits, but you gotta at least have real cheese. Please, resist the temptation. ;-)