Chef Dean
Amish Buttered Egg Noodles
The humblest side dish in the Pennsylvania Dutch tradition, where wide egg noodles and good butter need nothing more than salt and a warm bowl to become the thing everyone remembers from the church supper.
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Creamy Southern Cheese Grits
Created by
Stone-ground corn simmered to velvet submission, enriched with butter and sharp cheddar until each spoonful coats your soul. This is the South on a plate, unapologetic and unforgettable.
Side Dishes
Southern
Comfort Food
Weeknight
Dinner Party
5 min
Active Time
45 min cook•50 min total
Yield6 servings
Grits are older than the nation that loves them. Native Americans taught early colonists to grind dried corn and simmer it into sustenance. Generations of Southern cooks transformed that simple preparation into something approaching religion. In proper Southern households, the question is never whether to serve grits, but how.
The secret lives in the corn itself. Stone-ground grits retain the germ and hull, which means flavor and texture that quick-cooking imposters cannot match. Yes, they take longer. Forty-five minutes of gentle simmering instead of five minutes of microwave convenience. But you're building something worth building.
Cheese grits occupy a peculiar position in Southern cuisine. They appear at breakfast alongside eggs and bacon, at dinner beneath shrimp or alongside pork chops, and at every church supper and family reunion in between. The dish travels. It holds. It feeds a crowd without complaint. More than that, it welcomes people to the table with the warmth of something that took time and care.
I've eaten cheese grits in diners across the Carolina coast, at white-tablecloth restaurants in Charleston, and in home kitchens where the recipe came down through four generations. The best versions share three qualities: proper grits, real cheese, and the patience to let both do their work.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
stone-ground grits
Quantity
1 cup
not instant or quick-cooking
water
Quantity
4 cups
whole milk
Quantity
1 cup
fine sea salt
Quantity
1 teaspoon, plus more to taste
unsalted butter
Quantity
4 tablespoons (1/2 stick)
cut into pieces
sharp cheddar cheese
Quantity
2 cups (about 8 ounces)
freshly grated
black pepper
Quantity
1/2 teaspoon
freshly ground
cayenne pepper (optional)
Quantity
1/4 teaspoon
heavy cream (optional)
Quantity
2 tablespoons
| Ingredient | Quantity |
|---|---|
| stone-ground gritsnot instant or quick-cooking | 1 cup |
| water | 4 cups |
| whole milk | 1 cup |
| fine sea salt | 1 teaspoon, plus more to taste |
| unsalted buttercut into pieces | 4 tablespoons (1/2 stick) |
| sharp cheddar cheesefreshly grated | 2 cups (about 8 ounces) |
| black pepperfreshly ground | 1/2 teaspoon |
| cayenne pepper (optional) | 1/4 teaspoon |
| heavy cream (optional) | 2 tablespoons |
Equipment Needed
- •Heavy-bottomed saucepan or Dutch oven (3-quart minimum)
- •Whisk
- •Wooden spoon or heatproof spatula
- •Box grater for cheese
Instructions
- 1
Heat the cooking liquid
Combine the water, milk, and salt in a heavy-bottomed saucepan or Dutch oven. Set over medium-high heat and bring just to a simmer. You'll see small bubbles forming around the edges and wisps of steam rising from the surface. The milk adds richness from the start, building body into every grain.
A heavy pot is essential. Thin-bottomed pans create hot spots that scorch grits before they finish cooking. - 2
Add grits gradually
Reduce heat to low. Pour the grits into the liquid in a slow, steady stream while whisking constantly with your other hand. This prevents clumping, which is the enemy of smooth grits. Keep whisking for a full minute after all the grits are in. You'll feel the mixture begin to thicken and resist the whisk.
- 3
Establish the simmer
Once the grits have absorbed enough liquid to thicken, reduce heat to the lowest possible setting. The surface should show lazy bubbles rising every few seconds, like a mud pot in Yellowstone. Too vigorous and the bottom will scorch. Too gentle and the grits won't cook through properly.
If your stove runs hot, use a heat diffuser or double boiler. Grits demand patience, not punishment. - 4
Cook low and slow
Cover the pot and let the grits cook for 35 to 45 minutes, stirring every 8 to 10 minutes with a wooden spoon or heatproof spatula. Scrape the bottom and corners where grits like to hide and stick. The grits are done when individual grains feel tender between your teeth, with no chalky center, and the texture is creamy and pourable. Add splashes of water if the mixture becomes too thick before the grits are tender.
- 5
Add butter
Remove the pot from heat. Add the butter pieces and stir until completely melted and incorporated. The grits will turn glossy and take on a silky sheen. This is when the magic starts. Fat carries flavor and creates that luxurious mouthfeel that separates proper grits from porridge.
- 6
Fold in cheese
Add the grated cheddar in three additions, stirring after each until fully melted before adding more. The grits should become thick, creamy, and rich with an orange-gold hue from the cheese. The aroma should make you reconsider waiting for the table.
Grate your own cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting and leave a grainy texture. - 7
Season and finish
Stir in the black pepper and cayenne if using. Taste and adjust salt. Grits need more salt than you might expect. If you want extra richness, swirl in the heavy cream now. The final consistency should be like lava: flowing slowly when you tilt the pot, mounding gently when spooned. Serve immediately in warm bowls.
Chef Tips
- •Seek out stone-ground grits from a reputable Southern mill. Anson Mills, Geechie Boy, and McEwen & Sons all produce exceptional products. The difference between these and supermarket instant grits is the difference between fresh bread and cardboard.
- •Sharp cheddar is traditional, but extra-sharp or aged white cheddar creates deeper flavor. Some cooks add a tablespoon of cream cheese for extra silkiness. I won't argue with results.
- •Grits thicken as they cool. When reheating, add milk or water by the tablespoon and stir over low heat until the proper consistency returns. They'll forgive you.
- •For shrimp and grits, make the grits slightly looser than you want them. The shrimp and their sauce will be spooned on top, and you want everything to mingle.
Advance Preparation
- •Grits can be made up to 2 hours ahead and kept warm over very low heat or in a slow cooker on the warm setting. Stir occasionally and add liquid as needed to maintain consistency.
- •For make-ahead potluck grits, prepare completely, transfer to a buttered baking dish, and refrigerate up to 24 hours. Reheat covered at 325°F for 30 minutes, stirring halfway through, adding milk to restore creaminess.
- •Leftover grits solidify into a sliceable block. Cut into squares, pan-fry in butter until golden and crisp on both sides, and serve as grit cakes. This is not a compromise. This is a second dish.
Frequently Asked Questions
Nutrition Information
1 serving (about 310g)
Calories
360 calories
Total Fat
24 g
Saturated Fat
15 g
Trans Fat
0 g
Unsaturated Fat
9 g
Cholesterol
47 mg
Sodium
395 mg
Total Carbohydrates
23 g
Dietary Fiber
1 g
Sugars
1 g
Protein
12 g
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