St. Andre Cheese Grits

St. Andre Cheese Grits


  • 2 cups stock
  • 2 cups milk plus more as needed
  • 1 cup stone-ground grits
  • Kosher salt
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • 1/2 lb St. Andre cheese


  • Heat 2 cups each of stock and milk in a heavy-bottomed saucepan until just simmering. We used shrimp stock made from the shells of the shrimp we planned to serve with the grits.
  • If your grits have chaff, you'll need to remove it. While milk is heating, put grits in a large mixing bowl and cover with cool water. Stir grits aggressively so the chaff floats to the top. Skim the surface carefully to remove the chaff. Drain the grits in a fine strainer and slowly add them into the simmering water and milk, stirring constantly.
  • Cook, stirring often to keep them from sticking and scorching, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal. Stone-ground grits may require an hour or more to cook and may require the addition of more milk during cooking. Typically we're happy with our stone-ground grits in about thirty minutes and regular grits in about twenty.
  • Season grits generously with salt. Stir in cream, butter, and cheese until completely melted.
  • Remove from heat and let rest, covered, until serving. Serve hot.

Based on a recipe from The Gift of Southern Cooking by Edna Lewis and Scott Peacock.

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2 thoughts on “St. Andre Cheese Grits

  • March 18, 2007 at 9:39 am

    Grits are my favorite post run food. We just got back from a run and I have no grits. I am coming over right now.

  • March 18, 2007 at 8:55 pm

    It almost isn’t right to call them cheese grits. The St. Andre we had was more like butter in a rind. As if the cream wasn’t enough.

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