How To Cook Grits

How To Cook Grits

(4 servings)    Printable Version
  • 3 and 1/2 cups water
  • 1 cup stone ground grits (not instant)
  • 1/2 teaspoon salt
  • 4 Tablespoons butter
  • 1/4 cup whole milk
  • 2 or 3 slices pasteurized processed sharp cheddar cheese (if desired)
How to cook grits using the Cunningham Method:

1) First, charge the bottom half of a double boiler with about 1-1/2 cups water and set over a stove burner at low flame.

2) In the top of the double boiler, directly over a (different) stove burner, bring 3 and 1/2 cups of water, seasoned with 1/2 teaspoon of salt, to a boil.

3) Slowly stir in 1 cup of regular stone ground grits (not instant).

4) Stirring constantly, reduce heat to low and cook until grits thicken - about 5 minutes.

5) Place top half of boiler over bottom half, and let cook, covered, stirring occasionally, over low heat, for 30 to 40 minutes.

6) In the early stages, after 5-10 minutes, beat in 4 to 6 tablespoons of melted butter and a little whole milk, and continue cooking for the remaining 20 to 30 minutes. The longer the cooking time (up to 1 hour) the better.

7) For cheese grits, add pasteurized, processed sharp cheddar (Kraft's sliced) to taste... 2-3 slices or more, to your taste. Mix well until cheese is melted and incorporated into the grits.

8) I recommend the pasteurized cheese product because of its excellent melting properties.

9) Adjust liquids and seasonings, beat until mixed well. Serve with whatever you think is traditional Southern breakfast food: eggs, sausage, ham, red-eye gravy... you know the routine.


Directions for slow-cooked, buttery, Southern grits with adjustments to make cheese grits, if desired.

Mr Breakfast would like to thank WaltC for this recipe.

Comments About This Recipe
What do you think of How To Cook Grits?
Overall Average Rating = 5 (out of 5)
Based on 1 vote.


From outstanding
Rating (out of 5):  

I purchased ground grits yesterday from a local Gris mill. I had never prepared grits before so I searched for recipes. As I am eating breakfast now... all I can say is outstanding!

Comment submitted: 12/20/2015 (#19706)



From Best Cheese

For consistency, I'd stick to the pasteurized-processed sliced sharp Cheddar by Kraft. The block cheeses vary widely in quality and their melting characteristics give arguably poor results. And please... no Pont L'Eveque or other toe tasting French cheese.

Comment submitted: 9/9/2014 (#18988)



From Better Cheese

You can't help but get a better result if you skip the processed cheese and use something like Monterrey Jack instead.

Comment submitted: 3/7/2014 (#17345)





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