Food Recipes Side Dishes Cheese Grits 4.5 (15) 23 Reviews This tried and true recipe for rich, cheesy grits serves up an ideal savory breakfast food or side for barbecue shrimp. By Amber Huffman Amber Huffman Amber Huffman is a professional chef who specializes in Southern cooking and is known for her cheese grits. Food & Wine's Editorial Guidelines Updated on September 30, 2024 Save Rate PRINT Share Total Time: 25 mins Yield: 6 servings Jump to recipe "I seriously have received three marriage proposals over a bowl of my cheese grits," says Kentucky-based private chef Amber Huffman. "I've accepted none so far." Grits go way back: The Powhatan people first introduced cracked corn porridge to English colonists in Virginia in the 17th century. (The word hominy comes from Virginia Algonquian!) This popular recipe for cheese grits mixes extra-sharp cheddar into a rich combination of chicken broth, garlic, butter, and cream. A dish that both nourishes and comforts, it’s not for the faint of carb. Huffman likes to serve it alongside barbecued shrimp. Frequently Asked Questions What do I serve with grits? Grits can be enjoyed plain, or with a simple topping like cheese. But they also work as a creamy and comforting accompaniment to a dish like smoky shrimp. What is the difference between grits and polenta? Both grits and polenta are made from ground corn. Grits are most often made from white dent corn, a starchier variety that results in a sweeter, smoother, more pure corn flavor. Polenta, on the other hand, is typically made from yellow flint corn, giving it a flakier and chewier texture than grits. Notes from the Food & Wine Test Kitchen Don’t neglect to stir the grits frequently — it makes all the difference between a velvety and a gummy bowl of grits. Make ahead Ideally you eating these grits immediately after they’ve been prepared — while they’re still hot. But if you’re pulling already-cooked grits out of the refrigerator, a quick zap in the microwave, covered and with a little extra milk, stock, or water, can help resuscitate them. Suggested pairing Huffman's rich cheese grits need a wine with some substance, but one that isn't so tannic and massive that it will overwhelm it — in other words, Pinot Noir. Cook Mode (Keep screen awake) Ingredients 4 cups low-sodium chicken broth 1 garlic clove, minced 1 cup old-fashioned grits 4 ounces extra-sharp cheddar cheese, shredded (1 1/2 cups) 4 tablespoons unsalted butter 2 tablespoons heavy cream Kosher salt Freshly ground black pepper Directions Cara Cormack Gather the ingredients. Cara Cormack In a medium saucepan, bring the chicken broth to a boil. Cara Cormack Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes. Cara Cormack Remove the saucepan from the heat and stir in the cheese, butter, and cream. Season with salt and pepper and serve immediately. Serve with Barbecued Shrimp Originally appeared: April 2008 Rate Print