How to make the BEST cheese grits !
Hey y'all!! These are the BEST grits ever!!! Everyone always ask me how I make my grits because they are slap ya mama, ya auntie and your cousin good !! Cheesy, creamy , and thick ! No soupy ass grits allowed where I'm from! Here's what you'll need
1 cup quick grits
4 cups water
1 tablespoon of knorrs seasoning or chicken bouillon
1 tablespoon salt
1 cup heavy cream
2 tablespoon butter
Cheese of choice .. now on this part please use as much cheese as you'd like . I just eyeballed mine . And adjust as needed !
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TRY THESE SCALLOP AND PRAWN SKEWERS | MAPLE CHILI BUTTER | PARMESAN GRITS - WITH CHEF SPENCER WATTS
Watch and learn how to take Prawns and Scallops to the next level. These SCALLOP AND PRAWN SKEWERS | MAPLE CHILI BUTTER | PARMESAN GRITS - are crazy delicious!
Chef Spencer Watts has taken grill'n to the next level. In fact this recipe is all about levels of flavour. Flavour Level One: The Scallop and Prawn Skewers. Flavour Level Two: The intense sweet and slight heat of the Maple Chili Butter and Flavour Level Three: The creamy Parmesan Grits.
The textures, tastes and overall food experience is beyind incredible.
Grab a grill, get these ingredients and make this mouth watering recipe with Chef Spencer Watts
LET'S DO THIS!
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Perfect Polenta - How to Make Soft Polenta
Learn how to make a Perfect Polenta! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Perfect Polenta recipe!
BROWN SUGAR CHILI AND CHEESE GRITS
BROWN SUGAR CHILI AND CHEESE GRITS
{serves about 8 with leftover chili for chili dogs}
-for the brown sugar chili-
1 small yellow onion, chopped
2 cloves garlic,chopped
2lbs ground beef 80/20
1 14oz can dark red kidney beans
1 14oz can light red kidney beans
1 14oz can pinto beans
1 14oz can black beans
2 cans diced tomatoes with green chiles
1 4oz can tomato paste
1 4oz can chopped green chiles
1 packet chili seasoning
1 packet dry ranch dressing mix
2-3 Tbls brown sugar
Salt and pepper to taste
-for the cheese grits-
1lb velveeta, cubed
½ teaspoon salt
1 cup uncooked instant grits
2 cups of water
2 cups of milk
1 stick unsalted butter, cut into about four pieces
1 teaspoon garlic powder
3 Tablespoons jarred chopped jalapenos and juice, optional
In a 5.5qt heavy-bottomed pot, saute onion in a swirl of olive oil until tender. Stir in garlic and saute until fragrant. Add ground beef and cook until browned. Drain just a bit of liquid off of the top of the cans of beans, and pour into the pot. Pour the tomatoes and chiles into the pot with the juice. Add in the remaining ingredients. Stir well. Bring just to a boil, reduce to a simmer and allow to simmer on low for at least 30 minutes. Add a can of water if you prefer your chili more liquidy than thick.
Meanwhile prepare cheese grits. In a 4qt saucepan, bring water, milk, butter and salt just to a boil and whisk in grits, whisking constantly so they do not clump. Reduce the heat to a simmer and cook grits until they've expanded and gotten creamy, about 7-8 minutes or so. Over low heat, stir in cheese and garlic powder. Stir until cheese is melted and grits are smooth. Stir in jarred jalapenos and juice. Taste as you go! Add more milk or butter a little at a time, stirring over low heat until the grits are creamy, creamy, creamy.
Serve in shallow bowls ladled with just enough grits to cover the bottom of the bowl, then filled with chili. Top with sour cream, chopped red onions, avocado slices, sliced scallions or whatever else sounds good!