Cheesy Grits Recipe

As part of our “good luck” eats on New Year’s Day, I am finally getting around to posting the recipes that were used and are share worthy.

First up, Martha Stewart’s Cheesy Grits. I chose grits instead of cornbread because…well, it looked really good when we saw Martha cooking these up on PBS.

This simple yet satisfying recipe makes delicious creamy, cheesy grits that could be modified to be a main course (a little shrimp and grits, sausage and grits, anything and grits). We used the grits as a tasty side to our pork. The leftovers were just a great the next day!

Here is my adaptation along with a link to Martha’s original recipe:


4 cups chicken stock or broth

1 cup grits (I buy in bulk from Annie Kay’s)

1/2 teaspoon kosher salt

Grated sharp cheddar and parmesan cheeses, about 2 cups divided but who really measures?

2 tablespoons unsalted butter

Freshly ground black pepper

Thick bacon slices, cooked and diced

Tomato slices (about 1/4″ thick)


  • Bring 4 cups chicken stock or broth and salt to a boil.
  • Using a whisk, stir constantly and add grits in a slow, steady stream. Lower heat but keep at a rapid simmer.
  • Cook, stirring constantly, until broth is absorbed and grits are creamy.
  • Remove from heat. Add butter and half of the grated cheese. Stir in with a wooden spoon.
  • Season to taste with salt and pepper.
  • Rub inside of ramekin with butter. Fill to about 2/3 full with the grits.
  • Top with diced, cooked bacon and a slice of tomato, then top with cheese.
  • Place ramekin on a rimmed baking sheet.
  • Broil until cheese is melted and slightly browned.

We’ve made these again. All told, this recipe probably takes about 15-20 minutes to prepare. It is quick, easy and tastes super.

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