Cheese Grits are a breakfast staple in the south.
These rich, creamy corn grits go well with scrambled eggs and of course, a buttery biscuit. At our house we pair them with eggs and a bagel. But, yes,  we do also love our biscuits.


2 cups water
2 cups whole milk
1 cup white or yellow grits
1/2 tsp. salt
1/2 cup whipping cream or half and half
1-1/2 cups grated cheddar cheese


Place water and milk in a medium saucepan over medium-high heat. Bring to a boil and gradually add the grits, whisking until smooth. Reduce heat to medium and cook, stirring often with a wooden spoon until grits are soft and creamy, about 45 minutes (add more water if needed). Stir in cream and cook another 5 minutes. Add the cheese and stir. Serve hot. 
Optional: Up a notch - Add a few drops of Tabasco 
Approximately 4-6 servings


Traditional Buttery Grits
Prepare recipe as above, but omit the cheddar cheese and mix in 4 ounces of butter. Quick grits can be used to save some cooking time.

Recipe: Kosher, dairy