Scorched Grits



Julie’s (NOT Scorched) Creamy Cheese Grits

1 cup stone ground white grits

2 – 3 cups water

½ teaspoon salt

¼ cup milk or cream

½ cup shredded cheese

If using stone ground grits, rinse before cooking.  Add 2 – 3 cups water and salt to grits. Do not cover pan.  Bring to a boil, and then reduce heat to simmer.  Stir often.  You may have to add more water while cooking if the grits get too thick.   After about 20 minutes when grits are softened, stir in milk or cream and cheese.  Serve warm.

Julie Murphy


grit grit2 grit5 grit6 grit7