Aged White Cheddar Grits

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It will likely come as no surprise, when I say that grits are a Southern staple. They are to a Southerner what polenta is to an Italian. For this recipe I chose to use quick cooking grits for ease of preparation. If time allows, the flavor of stone ground or course ground grits are the proverbial gold standard. It’s not always a practical choice on busy days though, due to the longer cooking time they require.


  • 5 cups Non Fat milk
  • 1 tsp salt
  • 1 ¼ cup quick cooking grits
  • 2 Tbsp butter
  • 2 cup shredded sharp cheddar cheese, plus additional for garnishing
  • ½ cup Neufchatel, Cream Cheese


  1. In a heavy bottomed saucepan, gently bring the milk and salt to a boil. stirring constantly.
  2. Whisk the grits into the milk in a steady stream. Continue to whisk for 1-2 minutes until fully incorporated.
  3. Immediately lower the heat to low and cover.
  4. Allow the grits to gently bubble on low heat for 15 minutes stirring periodically to prevent sticking.
  5. Uncover and check the consistency at 15 minutes. Add more milk or water to thin, if needed.
  6. Cook for an additional 5-10 minutes.
  7. The grits should be thickened and creamy the consistency of porridge.
  8. Add 2 tablespoons of butter and 1/2 cup neufchatel cream cheese at the end of cooking. Stir until the butter has completely melted.