Fresh-Milled Southern Cheese Grits
These Southern cheese grits are made with fresh-milled whole kernel corn and are better than store-bought grits. Cooked with chicken broth, butter, and cheese, they’re a creamy, Southern classic that’s downright delicious.
Servings: 4 servings
Calories: 225kcal
Equipment
- Grain Mill
Ingredients
- 4 cups chicken broth plus more if needed
- 1 cup coarsely milled dent corn about 1.5 - 2 cups of whole kernel
- 2 tablespoons butter
- 1 cup cheddar cheese
- Salt and pepper to taste
Instructions
- Mill the corn on the coarsest setting. On my Mockmill Professional, I use Setting 20. Check your manufacturer instructions for how to mill corn.
- Sift the milled corn with a fine mesh sieve to remove the flour. You don't need the flour for this recipe, so stash it in the freezer for later use.
- If the remaining pieces of corn are very large, remill them on a middle setting to your liking. This step is optional, but I usually remill mine on Setting 11. Sift again to remove the flour.
- In a large saucepot, whisk together the chicken broth and milled corn and bring to a boil over medium-high heat.4 cups chicken broth, 1 cup coarsely milled dent corn
- Once boiling, drop the heat to low and simmer for 30-45 minutes, stirring regularly, until the broth has completely reduced and grits are cooked. If the grits seem undercooked, add a 1/4 cup broth or water and cook until reduced. Repeat until thoroughly cooked. I have added up to 3/4 cup more liquid for some types of corn.
- Toss in the butter and cheese. Stir until melted and combined.2 tablespoons butter, 1 cup cheddar cheese
- Add salt and pepper to taste. Serve with an extra dollop of butter and a sprinkle of cheese. Enjoy!Salt and pepper to taste
Notes
- I listed the grind settings for the Mockmill Professional 200. Check the manufacturer's instructions for milling corn in your grain mill.
- Cooking with fresh-milled corn takes some flexibility. You might need extra liquid, so taste-test once it reduces to ensure the grits are fully cooked.
- When you mill the corn, some of it will turn into flour. It can make your grits gelatinous, so be sure to sift it out.
- If you prefer smaller corn bits like I do, remill the corn after sifting it. That will break apart the large pieces and help them cook more evenly.
Nutrition
Serving: 1 | Calories: 225kcal | Carbohydrates: 10g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1244mg | Fiber: 1g | Sugar: 3g
