Cheesy Grits

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Bring the milk and stock to a simmer with the salt in a heavy pan.

   Mark done

2. Pour the grits in slowly in a thin stream, whisking constantly.

   Mark done

3. Turn the heat to its lowest setting.

   Mark done

4. Cook 25 minutes, whisking every 3 minutes and scraping the base and corners.

   Mark done

5. Add a splash of hot water or stock whenever it becomes too thick to whisk easily.

   Mark done

6. When the grains are soft with no chalkiness left, take off the heat.

   Mark done

7. Beat in the butter until it disappears.

   Mark done

8. Beat in the cheese a handful at a time, then the cream and white pepper.

   Mark done

9. Taste and correct the salt — grits need more than you expect.

   Mark done

10. Serve at once, scattered with spring onion.

    Mark done

Chef’s Tips

• Stone-ground, not instant.
• Whisk in a thin stream or you get lumps you cannot fix.
• Keep hot liquid nearby — they drink more than you think.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Fried prawns
• Crisp bacon
• A poached egg

Storage & Reheating

Keeps 2 days refrigerated and sets solid; loosen with hot milk.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.