Creamy White Cheddar Grits with Ham

from Back to the Cutting Board

Breakfast | Servings: 4
Prep time: 5 min | Cook time: 25 min | Total time: 30 min


  • 1 3/4 cups water*
  • 3/4 cup “old-fashioned” grits* (NOT quick cooking or instant)
  • 1/2 tsp. course salt*
  • 1 3/4 cups half & half or milk*
  • 4 to 6 tbsp. unsalted butter, cut into cubes (to taste)
  • 4 oz. sharp white cheddar cheese, grated
  • Salt and Pepper, to taste
  • 1 cup fully cooked, cubed ham or Canadian bacon**

*To make a single serving, follow the amounts listed on the grits container but replace half of the water with half & half or milk.

**The ham can be cold or else saute it in a skillet for a few minutes to warm it up and brown the outside a bit.


  1. Bring water to boil in a medium pot.
  2. Slowly add in the grits and salt, stirring constantly.
  3. Slowly pour in the half & half, stirring constantly.
  4. Reduce heat to low, cover and cook for 25-30 minutes or until creamy and thickened, stirring occasionally. If they still seem too watery after 30 minutes, you can speed up the process by turning up the heat a little and cooking uncovered. But watch carefully and keep stirring because they can get overcooked really fast.

  5. Remove from heat and stir in the butter and grated cheese until both are melted. Add salt and pepper to taste.
  6. Serve immediately, sprinkled with pieces of ham on top.

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