Creamy Cheddar & Parmesan Grits

By: Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Cuisine:


  • Course:

    Side Dish


  • 3 cups milk
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 3/4 cup old fashioned grits
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated


  1. Combine the milk, water, and salt in a medium Anolon Accolade Saucepan over medium heat
  2. Bring to a boil and whisk in the grits in a slow steady stream. Reduce the heat to medium-low and cook, stirring often, until thick and creamy, about 14-15 minutes.
  3. Stir in the cheddar cheese and Parmesan cheese; cook, stirring, until melted and smooth, about 1 minute. Serve immediately.