Cheesy Chive Grits
Stone-ground style quick grits simmered until creamy, then stirred with sharp cheddar and fresh chives. A cozy Southern side that pairs well with roasted chicken, shrimp, or anything saucy.
25 mins
6 servings
Ingredients
- 6 cups Low-Sodium Chicken Broth
- ¼ cup + 2 tablespoons Chives
- 1 ½ cups Cheddar Cheese
- 3 tablespoons Milk (Whole)
- 3 tablespoons Unsalted Butter
- 1 teaspoon Kosher Salt
- 1 ½ cups Quick-Cooking Grits
- ⅜ teaspoon Black Pepper
Directions
- Bring the broth to a boil in a medium saucepan over medium-high heat.
- Whisk in the grits in a slow stream. Reduce the heat to low and cook, stirring often, for 5 to 7 minutes, until thick and creamy.
- Stir in the salt, pepper, and butter until the butter melts.
- Remove from the heat and stir in the cheddar until smooth. Add a splash of milk if you want them looser.
- Fold in most of the chives, taste for salt, and serve warm topped with the remaining chives.
