Three Cheese Creamy Grits
We're sharing how we make Three Cheese Creamy Grits, a savory southern recipe that is always a huge hit for a brunch idea!
Servings: 7
Calories: 58kcal
Ingredients
- 2 cups quality Bob's Red Mill White Corn Grits Stone-Ground Grits
- 4 cups vegetable broth or chicken stock keep an additional 2 cups of vegetable broth to finish grits
- 1/2 cup heavy cream
- 1 stick unsalted butter
- 2-3 large cloves garlic finely minced
- 1/4 cup freshly grated medium cheddar goat cheese
- 1/4 cup freshly grated extra sharp white cheddar
- 1/4 cup freshly grated cave-aged Gruyère
Instructions
- Place a large stockpot over medium-high heat and add the vegetable or chicken stock, heavy cream, and unsalted butter.
- When the mixture begins to boil gently, whisk in little by little the stone-ground white corn grits.
- Toss in the finely minced garlic.
- Turn the heat to medium, continue to cook, and whisk until the grits begin to thicken.
- Fold in the cheese mixture.
- Continue cooking until the grits are tender and smooth, adding the additional vegetable broth to keep them loose.
- Properly prepared grits should not be hard or have a gritty mouthfeel. The final texture of the grits should be soft and smooth; they should pour onto the plate and firm up just a little bit, but your grits should be creamy and smooth.
- Serve.
Nutrition
Serving: 7g | Calories: 58kcal | Carbohydrates: 0.5g | Protein: 0.5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 5mg | Potassium: 16mg | Sugar: 0.5g | Vitamin A: 250IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.02mg