Does anyone else love the grits from Waffle House as much as we do? How could you not! Based on the amount of road trips we have taken in our lifetime, we know that there is just something so satisfying about grits at a pit stop on an early morning drive. When the weather is cold and we are stuck indoors, cheesy, creamy grits are the ultimate side dish to just about any entrée – breakfast, lunch or dinner. Our version of grits takes about 30 minutes to make, but we think that they are well worth the effort. Over the next few weeks we will be highlighting some of our favorite dishes that pair perfectly with this classic side dish.
Cheesy Stone Ground Grits
- 2 cups chicken stock (you can substitute water if you want this vegetarian)
- 2 tbs butter
- 1 cup stone ground grits
- 2 cups 2% milk, warmed in the microwave
- 1 cup sharp cheddar cheese, grated and separated
- salt and pepper to taste
- Bring the chicken stock and butter to a boil in a medium sauce pot. Add the grits, stir well, and reduce to a low heat so that the grits are on a slow simmer. Cover the grits and cook for 15 minutes, stirring occasionally so that the grits do not stick to the bottom of the pan.
- After 15 minutes, add the milk and 3/4 cup of the cheddar cheese to the grits. Stir well and again, keep covered on a low simmer for another 15 minutes. Stir occasionally so that the grits do not stick to the bottom of the pan and they cook evenly.
- When the grits have finished cooking, give them a really good stir so that all of the liquid is absorbed. Season the grits to taste with salt and pepper and serve hot with the remaining 1/4 cup cheddar cheese over top.