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1 ½ quarts Heavy Whipping Cream

3 quarts Water

¾ pound Butter

1 tbsp Salt (or to taste)

½ tbsp Cracked Black Pepper (or to taste)

4 ½ cups Grits, Yellow (Old Mill of Guilford)

1 ½ cups Sharp Cheddar Cheese, grated


Add cream, water, butter, salt and pepper to sauce pot and bring to a boil. Reduce heat to simmer and stir in the grits. Stir with wire whisk continuously to keep grits from clumping up. Once all the grits are blended, continue to stir for 2- 3 minutes. Reduce heat and cook for about 15- 20 minutes. Remove from heat and stir in cheddar cheese.

Makes: 1 Gallon



Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.


© 1989-2011 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.