Shaina’s Smoked Cheddar Cheese Grits
These grits make a perfect accompaniment to a Shavuot or weeknight dairy dinner. They can be baked or reheated in a casserole topped with grated cheese when serving a crowd for brunch or dinner. They go well with fresh fish, a crustless quiche or a veggie omelet and a fresh green salad.
- 8 cups water
- 2 cups uncooked stone-ground grits
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon butter
- ½ cup half-and-half
- 4–6 ounces (1–1½ cups) smoked cheddar cheese, grated
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder or to taste
- Ground red chipotle if you like some heat (optional)
- Bring water to a boil in a large pot. Gradually whisk in grits, salt, pepper and butter and stir vigorously until the water and grits are evenly mixed and there are no lumps. Cook over a very low flame, uncovered, stirring occasionally for about 20 minutes. Add half-and-half and stir. Add grated cheese to simmering grits, stirring until melted. Then add spices, adjusting seasoning to taste. If grits become too thick, add a little water, milk or half-and-half. Serve immediately.
- To serve later, pour grits into a 9x9-inch casserole dish. When ready to serve, top with additional grated cheese and smoked paprika, if desired, and bake at 350 degrees until heated through, about 20 minutes.