Annual Food & Drink Issue

Simple Cheesy Grits Recipe

Glorious Grits

Whether grits are breakfast or dinner, side or main, they’re a meal that can bring up warm memories of home with family and friends gathered around the table together. Originating from a stone-milled corn dish commonly made by Native Americans, this simple comfort food can now be found on fine dining menus nationwide. Here, several Chattanooga locals share their go-to recipes and tips for a fantastic meal.

Photography by Ryan Long Photography

“Preparing grits is a weekend tradition for our family. Everyone chips in with stirring the pot, shredding the cheese, frying the eggs, and setting the table nice and pretty. It’s always a good reminder to appreciate what’s important in life: slowing down and spending quality time with those you love… and I think there is no better way to do that than sharing a meal together. Also I just love that this meal is 100% grown by us and our friends, rooted in the land below our feet – this is pure Southern comfort.” 

-Kelsey KeenerPicture of Kelsey Keener

Mountain Girls ad

 

Simple Cheesy Grits breakfast

Simple Cheesy Grits

Kelsey Keener
Print Recipe Pin Recipe
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 8 people

Ingredients
  

  • 8 cups water
  • 1 tsp. salt
  • 2 cups Riverview Farm stone-ground grits
  • 1 tsp. black pepper
  • 1 cup Sequatchie Cove Creamery Cumberland or Croppinger cheese, shredded

Instructions
 

Instructions

  • Bring water to a boil and add the salt and grits.
  • Immediately stir to keep grits from sticking to bottom and turn heat to low.
  • The key to grits is to stir frequently – do not leave on stove longer than a few minutes without stirring or they will stick to the bottom of the pan.
  • Once grits have reached the desired consistency, typically after 20-30 minutes, turn off heat and add pepper.
  • Stir in cheese at the very end. Serve hot with bacon and eggs.
Keyword cheesy grits, simple cheesy grits, simple recipe
Beaty Fabricating Ad
Back to Annual Food & Drink Issue

You Also Might Like

Chef’s Choice – Just Delizioso

Ever wondered what the chef's favorite dish is? Wonder no more!   by Laura Childers | Photography by Med Dement Read more

Sizzling Sensations

Tender and Savory dishes from around Chattanooga. By Laura Childers | Photography by Med Dement     Bald Headed Bistro Read more

Smokin’ Southern BBQ

Fall-Off-The-Bone Favorites by Laura Childers | Photography by Med Dement   Southern Star – Slow-Smoked BBQ Pork  The BBQ pork Read more

International Cuisines

A Taste for Every Palate by Laura Childers | Photography by Med Dement   Marco’s – Fried Egg Carbonara This Read more

Primo Pasta

A Cornucopia of Flavors by Laura Childers | Photography by Med Dement   Alleia – Handmade Pappardelle Pasta with Braised Read more

Taste of the City: Ají Peruvian

A WORLD OF FLAVORS In an unassuming corner of Ooltewah, under the careful culinary guidance of a small family, a Read more

CityScope Celebrating 30 Years Logo

Get access to the next issue before it hits the stands!