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Hot Cheddar Grits

Grits have been a staple of the Southern kitchen for generations. They cook quickly and make a satisfying breakfast cereal.

  • Yield: Makes 4 cups

Source: Martha Stewart Living, November 1999


  • 1 1/2 teaspoons salt
  • 1 cup grits, stoneground, if possible
  • 2 tablespoons unsalted butter, plus more for garnish
  • 1 cup grated cheddar cheese, plus more for garnish
  • Pinch of freshly ground black pepper
  • Pinch of cayenne pepper or Tabasco for garnish (optional)


  1. Bring 4 cups water and the salt to a boil in a large saucepan. Slowly stir in grits. Reduce heat to low, cover, and simmer, stirring occasionally until creamy, 4 to 6 minutes. Remove from heat, and stir in butter, cheese, and pepper. Serve hot, garnished with extra butter, cheese, and cayenne pepper if desired.

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