5.0 from 3 votes
Creamy Cheesy Grits
Indulge in the ultimate comfort food with our Creamy Cheesy Grits recipe! Made with simple ingredients, this Southern favorite is perfect for breakfast or as a side dish. With its creamy texture and cheesy goodness, you won't be able to resist!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Calories: 329 kcal
Course:
Main Course , Brunch
Cuisine:
American
Ingredients
- 2 cups water
- 2 cups chicken broth
- 1 cup white grits
- 1 teaspoon kosher salt
- 2 tablespoons salted butter
- 1 cup shredded sharp cheddar cheese
- hot sauce to taste
- salt and pepper to taste
Instructions
- In a large saucepan, bring water and chicken broth to a boil. Add white grits and kosher salt. Stir immediately to ensure the grits do not lump and are evenly dispersed in the liquid.
- Reduce the heat to low and simmer the grits for about 30-35 minutes, stirring occasionally.
- Once the grits are fully cooked, remove from heat and stir in salted butter and shredded sharp cheddar cheese. Add hot sauce and salt and pepper to taste.
- Serve immediately as a side dish or breakfast meal. Enjoy!
Cup of Yum
Nutrition Information
Calories
329kcal
(16%)
Carbohydrates
33g
(11%)
Protein
12g
(24%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
43mg
(14%)
Sodium
853mg
(36%)
Potassium
178mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
541IU
(11%)
Calcium
211mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 329
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 853mg | 36% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 541IU | 11% |
| Calcium | 211mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.