My Grits Needed More Flavor, So I Stopped Cooking Them in Just Water

Water will cook grits, but I wanted more flavor before the cream and cheese went into the pan. Instead of relying on water alone, I use chicken broth as part of the cooking liquid.

The broth goes in from the start, so the grits cook in it for about 20 minutes. Heavy cream and white cheddar come later, once the grits begin to thicken.

Start With Water and Chicken Broth

Bring water and chicken broth to a boil in a large saucepan, then whisk in the grits.

Reduce the heat to a simmer and cook for about 20 minutes, stirring from time to time. The grits absorb the cooking liquid as they soften, so chicken broth becomes part of the base rather than an ingredient stirred in at the end.

Vegetable broth can replace chicken broth, and water can still be used when broth isn’t available.

Wait Before Adding the Heavy Cream

Heavy cream doesn’t need to go into the saucepan with the uncooked grits.

Let the grits cook in the water and broth first. Once they begin to thicken, stir in the heavy cream.

That keeps the first stage focused on cooking the grits before adding the dairy that finishes them.

White Cheddar Goes in After the Cream

Shredded white cheddar follows the heavy cream.

Stir until the cheese blends into the hot grits, then serve them while they’re still warm and creamy. White cheddar brings a tangy note, but sharp cheddar or Parmesan can take its place.

The recipe pairs the finished cheese grits with shrimp cooked in a separate skillet.

Don’t Overcook the Shrimp

While the grits simmer, melt butter in a skillet over medium heat and add the vegetables and garlic.

Fire-roasted tomatoes go in next. Bring the mixture to a low boil, reduce the heat, then add the shrimp. Cook until the shrimp are done, then turn the heat to low.

Pre-cooked shrimp need even less time. One to two minutes is enough to warm them; leaving them in the pan too long can make them rubbery.

Bacon Grease Can Replace the Butter

Butter isn’t the only option for cooking the vegetables.

Another version starts by cooking bacon, then uses the rendered bacon grease for the vegetables and garlic. The rest of the shrimp mixture can follow from there.

For me, though, the change starts before the shrimp reaches the bowl. Grits absorb their cooking liquid, so I don’t want that liquid to be just water. Chicken broth gives them another layer of flavor before the heavy cream and cheddar ever go in.

Do you cook grits with broth, or stick with water and add the flavor afterward?