Ingredients
Method
- Combine 4 cups water, 1 1/2 cups grits, 2 dried bay leaves, and 1/2 teaspoon kosher salt in a large pot or Dutch oven. Bring to a boil over high heat, then immediately remove from heat, cover, and let soak for 15 minutes while preparing the butter and cheese.
- Cut 8 tablespoons unsalted butter into 8 pieces and grate 1/2 cup Parmesan cheese.
- Uncover the pot and return the grits to a boil over medium-high heat. Cook for 20 to 25 minutes, whisking regularly and scraping the bottom to prevent clumping or burning.
- Cook until most water is absorbed and grits are al dente. Remove from heat, discard bay leaves, and stir in the butter, cheese, and 1 cup heavy cream just before serving.
Recipe Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Notes
Grit Selection: I always reach for stone ground grits because the texture is far superior to quick cooking varieties, providing a hearty bite that really makes this dish feel authentic.
Whisking Technique: My biggest piece of advice is to stay close to the stove and whisk frequently, as this prevents the starches from sticking to the bottom and ensures every spoonful is perfectly smooth.
Texture Adjustment: If you find the grits are getting a bit too thick before you are ready to serve, simply stir in an extra splash of heavy cream or warm water to bring back that luscious consistency.
Reheating Leftovers: When I have leftovers, they usually turn into a solid block in the fridge, so I like to whisk in a little milk over low heat to restore their creamy glory.
Cheese Variations: I love the nutty saltiness of Parmesan, but I have found that a sharp white cheddar or even a bit of Gruyere works beautifully if you want a slightly different flavor profile.
The Soaking Step: I discovered that letting the grits soak for those initial fifteen minutes is a total game changer for the final texture, as it helps the grains hydrate evenly before the final simmer.
Serving Suggestion: I think these are best served in a warm bowl topped with a little extra butter and cracked black pepper, or even alongside some crispy bacon for a salty contrast.