Imen Dridi Alton Brown’s Cheesy Grits is a delectable combination of cornmeal, Cheddar, and butter that’s creamy and cozy, and ready in just 35 minutes!
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🧡 Why You’ll Love This Cheesy Grits Recipe:
- Creamy Perfection: Achieve a luscious, creamy consistency with the ideal balance of milk, water, and cornmeal.
- Flavor Explosion: Sharp Cheddar and butter elevate the grits, creating a rich and satisfying taste.
- Easy Whisking: Follow the simple steps for smooth, clump-free grits, whisking into every corner for perfection.
- Quick & Satisfying: This recipe delivers a hearty and delicious dish without the wait.
❓ What Is Alton Brown’s Cheesy Grits Recipe?
Alton Brown’s Cheesy Grits blend whole milk, water, kosher salt, cornmeal, pepper, butter, and sharp Cheddar for a creamy and flavorful treat.
🧀 Alton Brown Cheesy Grits Ingredients
- 2 cups whole milk
- 2 cups water
- 1 1/2 teaspoons kosher salt
- 1 cup coarse ground cornmeal
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 ounces sharp Cheddar, shredded
🥘 How To Make Alton Brown Cheesy Grits
- Bring the milk, water, and salt to a boil in a large, heavy-bottomed pot over medium-high heat.
- Gradually whisk in the cornmeal once the milk mixture reaches a boil. Reduce heat to low and cover when cornmeal has been thoroughly mixed.
- Whisk the grits often (every 3 to 4 minutes) without the lid to keep them from adhering or clumping; be careful to whisk into the corners of the pot.
- Gently cook for 20 to 25 minutes, or until the mixture reaches a creamy consistency.
- Take it off the heat and mix in the butter and pepper. Gradually mix in the cheese after the butter has melted. Serve right away.
💭 Recipe Tips
- Whisk Vigorously: Prevent clumps by whisking grits regularly without the lid, ensuring a smooth texture.
- Gradual Cheese Addition: Add shredded Cheddar slowly after the butter melts for even distribution and a gooey, cheesy finish.
- Use Coarse Cornmeal: Opt for coarse ground cornmeal to achieve the desired texture in your grits.
🍳 What Goes Well With Chessy Grits?
Try to accompany cheese grits with ricotta, green beans with bacon, sausage & potatoes, scrambled eggs, smoked cod, pulled pork, coconut shrimp, sauteed mushrooms, cornbread, spinach salad, and fried chicken.
🎚 How To Store Leftovers Cheesy Grits?
- In The Fridge: To keep leftover cheesy grits in the fridge place them in a sealed container for up to 5 days.
- In The Freezer: Freeze leftover cheesy grits in portions, tightly wrapped, for up to 4 months. Allow to thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Cheesy Grits?
- Stove: Reheat cheesy grits gently with a splash of milk or on the pan for 8 to 10 minutes until hot.
- Microwave: Heat cheesy grits in short 30-second intervals, stirring in between, until heated.
FAQs
What is the difference between cheesy grits and polenta Alton Brown?
Cheesy grits by Alton Brown achieve creamy softness, while polenta maintains a grainy texture, creating distinct textural differences in each dish.
Why are my cheesy grits not creamy?
Your cheesy grits may lack creaminess if cooked too quickly; ensure a slow, low simmer for optimal absorption and creamy consistency.
Does cheesy grits taste better with water or milk?
Cheesy grits reach superior flavor with milk, enhancing richness and creaminess, providing a tastier and more indulgent culinary experience.
What is a good substitute for butter in cheesy grits?
Opt for vegan butter as a great substitute for cheesy grits for a plant-based alternative without compromising on flavor or texture.
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Alton Brown Cheesy Grits Nutrition Facts
Amount Per Serving
- Calories 347
- Total Fat 19g
- Saturated Fat 12g
- Trans Fat 0.6g
- Cholesterol 54mg
- Sodium 767mg
- Potassium 167.8mg
- Total Carbohydrates 33g
- Dietary Fiber 1.4g
- Sugars 0.3g
- Protein 10g
Alton Brown Cheesy Grits
Description
Alton Brown’s Cheesy Grits is a delectable combination of cornmeal, Cheddar, and butter that’s creamy and cozy, and ready in just 35 minutes!
Ingredients
Instructions
- Bring the milk, water, and salt to a boil in a large, heavy-bottomed pot over medium-high heat.
- Gradually whisk in the cornmeal once the milk mixture reaches a boil. Reduce heat to low and cover when cornmeal has been thoroughly mixed.
- Whisk the grits often (every 3 to 4 minutes) without the lid to keep them from adhering or clumping; be careful to whisk into the corners of the pot.
- Gently cook for 20 to 25 minutes, or until the mixture reaches a creamy consistency.
- Take it off the heat and mix in the butter and pepper. Gradually mix in the cheese after the butter has melted. Serve right away.
Notes
- Whisk Vigorously: Prevent clumps by whisking grits regularly without the lid, ensuring a smooth texture.
Gradual Cheese Addition: Add shredded Cheddar slowly after the butter melts for even distribution and a gooey, cheesy finish.
Use Coarse Cornmeal: Opt for coarse ground cornmeal to achieve the desired texture in your grits.
Serve Promptly: Enjoy the dish right away to savor its optimal creamy consistency.
