Cheese Grits for One

Course Side Dish

Cuisine American

Keyword cheddar grits, creamy grits, southern breakfast, stone ground grits

Prep Time 5

Cook Time 10

Total Time 15

Servings 1 serving

Creamy stone-ground grits simmered in milk and water with garlic powder and smoked paprika, finished with butter and cheddar.

Ingredients

¾ cup milk
½ cup water
½ tsp kosher salt
¼ tsp garlic powder
⅛ tsp smoked paprika
¼ cup stone-ground grits
1 Tbsp butter
⅔ cup grated cheddar

Directions

Bring the milk, water, salt, garlic powder, and paprika to a boil in a 1-quart saucepan.
Slowly stir in the grits.
Lower the heat so the grits barely simmer, cover, and cook for 7 to 10 minutes, stirring now and then.
When the grits are creamy and tender, take the pan off the heat and stir in the butter and cheddar until melted.

Notes

If the grits are too thick, loosen them with a splash of milk.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¾ cup milk counted as whole milk, ¼ cup stone-ground grits counted as dry corn grits. Brands and portions vary, so use it only as an approximation.