Food & Cooking Recipes Breakfast & Brunch Recipes Emeril's Creamy Stone-Ground Grits 2.0 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 14, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Plenty of milk and cheese, plus constant stirring, are the keys to Emeril's rich, silky grits. Ingredients 3 cups water 3 cups whole milk 1 teaspoon salt ½ teaspoon freshly ground white pepper 2 tablespoons butter ¾ cup stone-ground grits 8 ounces white cheddar cheese, grated (about 2 cups) Directions Combine the water, milk, salt, pepper, and 1 tablespoon of the butter in a medium saucepan, and bring to a boil over medium heat. Whisk in the grits. Cook, stirring frequently, for 1 1/4 to 1 1/2 hours. Grits are ready when they are creamy and tender throughout. (It is important to stir often so that the grits do not stick to the bottom of the pan. If the grits absorb all of the water and milk before they are done, add hot water as needed to thin them out until they reach the desired consistency.) Remove the pan from the heat and stir in the remaining 1 tablespoon butter and the cheese. Serve immediately. (The grits can be prepared in advance and reheated over very low heat.) Rate it Print