Juleps Recipes

Unique and Professional Catering

Creamy Farmhouse Cheese Grits


  • 2 cups Stone-ground grits
  • 2 cups chicken stock, plus more as necessary
  • 1 cup milk
  • 1 cup heavy cream
  • 1 cup grated sharp white Cheddar Cheese
  • 1/4 cup grated Parmesan Cheese
  • Coarse salt and freshly ground pepper


Place grits in a large bowl; add 4 cups water; stir and drain. Bring chicken stock, cream and milk to a boil in a medium saucepan over medium-high heat. When liquid begins to boil, slowly whisk in grits; cook, whisking constantly, for 1 minute. Reduce heat to medium-low and cover. Cook, stirring occasionally, until thickened, about 20 minutes. Stir in both cheeses until melted and well combined. If grits seem a little too thick, add more stock to loosen. Season with salt and pepper and serve.

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