Creamy White Cheddar Grits

If you love creamy grits, do yourself a favor and try this recipe.  It's the same recipe used by a local brunch spot.  These creamy white cheddar grits were a hit when I served them for my mom's birthday brunch last Sunday.  They have a sinfully, velvety smooth consistency.  The sharp 'bite' from the Vermont white cheddar makes them even more amazing.  Be sure to use a wire whisk when you make them.  It helps.  The recipe makes a very large batch--which isn't a bad thing.  These grits reheat so well and the good news is that there will be plenty of leftovers.  Enjoy!

Creamy White Cheddar Grits

Ingredients

6 cups water
2 cups half-and-half
3 teaspoons kosher salt
¼ teaspoon white pepper
2 cups quick-cooking grits
1 cup white cheddar cheese , grated
4 tablespoons unsalted butter , cubed

Directions:

In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil. Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.) Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.Add cheese and stir gently until cheese melts. Whisk again to combine. Turn heat off and allow grits to rest 5 minutes. Add butter and stir until completely smooth, silky and shiny.

Linking up with Tasty Tuesdays!

Image via