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Cheese and Pepper Grits


Cheese and Pepper Grits

Cheese and Pepper Grits

Photo © Molly Watson

A bit of sharp cheddar cheese and plenty of black pepper turn plain grits into a delicious side dish. My favorite way to serve them is as a bed for a simple poached egg.

Look for stone-ground grits for the best flavor and texture.

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Yield: Makes 4 servings


  • 1 cup grits (not instant or quick-cooking)
  • 1/2 tsp. salt, plus more to taste
  • 1 cup grated sharp cheddar cheese
  • 1 Tbsp. butter
  • 1/4 cup heavy cream
  • Freshly ground black pepper


  1. Bring 3 cups water to a boil in a medium saucepan. Pour the grits into the water in a thin stream while whisking all the time. The whisking at this stage is key and will help keep the grits creamy and smooth instead of lumpy. Add salt. Reduce heat to low, stir frequently, and simmer the grits until they are thickened and very tender, about an hour. You may need to add up to an extra cup of water, 1/4 cup at a time, to keep the grits from sticking to the pot.
  2. Stir in cheese and butter. When both are fully melted into the grits, stir in cream. Add salt and pepper to taste. Serve hot.
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