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Woman's World
Jimmy Carter’s Favorite Recipe Was a Bowl of Southern, Creamy Cheese Grits: Get the Recipe
By Isabelle Paquette,
2 days ago
Few presidents have been so commonly associated with a particular food as Jimmy Carter was with grits. But the former president didn't like just any grits — he loved cheese grits. Creamy, buttery and filled with cheddar cheese, you'll never want regular grits again. This recipe takes just 30 minutes to make in one pan with a few simple ingredients. Plus, I have some pro tips for getting the best texture and flavor. Here's how to make cheese grits.
What are cheese grits?
Cheese grits are a classic Southern dish made from ground corn, known as hominy, cooked until smooth and creamy, then mixed with cheese for a rich, savory flavor. This comforting staple can be served any time of day and is often enjoyed with a variety of accompaniments, from fried eggs to shrimp. Former President Jimmy Carter, a proud Southerner, had a particular fondness for cheese grits. In fact, the dish found itself on the menu for the Carters' first breakfast in the White House. Watch this TikTok below for the original recipe:
Recipe⤵️ Whose favorite food should I make next? Grits - Jimmy Carter From The White House Family Cookbook by Henry Haller *I quartered the recipe Ingredients: 4 cups chicken bouillon 1 cup enriched white hominy 1 teaspoon Worcestershire sauce 1 stick (1/2 cup) butter 2 cups grated sharp cheddar 4 eggs yolk 1/4 to 1/2 cup cold milk 4 egg whites, at room temperature Preheat the oven to 350 F. Grease the inside of a 2-quart casserole dish. Bring bouillon to a boil in a 2-quart saucepan; add grits gradually, stirring with a wire whisk. Reduce heat and continue cooking, stirring vigorously, until mixture thickens. Cover and cook for 15 minutes, stirring often. Remove from heat and add Worcestershire sauce, butter, and 1 1/2 cups of the cheese, stirring until well-balanced. In a small bowl, blend egg yolks with 1/2 cup of milk. Pour into grits and mix thoroughly; add more milk if necessary, thinning to the consistency of cream of wheat. In a clean, dry bowl, beat egg whites until stiff. Fold into grits. Pour into the prepared baking dish. Sprinkle with the remaining 1/2 cup of cheese. Bake on the middle shelf of a preheated oven for 30 minutes or until fluffy and brown. Serve at once and enjoy! Enjoy!! #grits #polenta #easyrecipe #favoritefoodsoffamous
Making cheese grits requires a few helpful tips to ensure they turn out creamy and flavorful every time:
1. Use high-quality grits
Opt for stone-ground grits, which offer a richer flavor and creamier texture compared to instant or quick-cooking varieties. Stone-ground grits retain more of the corn’s natural oils and nutrients, resulting in a more authentic taste.
Grits benefit from slow cooking. Simmer them over low heat, stirring frequently to prevent sticking and ensure even cooking. This allows the grits to absorb more liquid and become creamy without turning mushy.
3. Incorporate flavorful liquids
Instead of cooking grits in only water, use a combination of water and either chicken broth or milk for added flavor. The broth adds a savory note, while the milk enhances the creaminess. For an extra rich taste, consider adding a heavy cream or butter.
4. Choose the right cheese
Sharp cheddar is a popular choice for cheese grits, but you can experiment with other types like Gouda, Parmesan or a blend of cheeses. Grate fresh cheese for the best flavor. Stir the cheese in gradually at the end of cooking to ensure a smooth, velvety texture.
This recipe from The Kitchn reminded me the most of when I first tried cheese grits. It's super-rich thanks to butter and heavy cream, with a little kick of hot sauce.
Ingredients:
3 cups water
1 cup heavy cream
8 Tbs. (1 stick) unsalted butter, divided
1 tsp. kosher salt, plus more as needed
1 lb. (4 cups) sharp cheddar cheese
1 cup old-fashioned grits, such as Quaker
Tabasco hot sauce, plus more for serving
Directions:
Total Time: 30 minutes
Yield: 6 servings
Place the water, heavy cream, half the butter and kosher salt in a medium saucepan and bring to a boil over medium-high heat. Meanwhile, grate the sharp cheddar cheese on the large holes of a box grater.
While stirring constantly, slowly pour the grits into the saucepan. Reduce the heat to low and simmer, stirring frequently, until most of the liquid is absorbed and the grits are tender, about 20 minutes.
Add the cheese, remaining butter and a few drops Tabasco hot sauce. Stir until the cheese and butter are melted. Taste and season with more kosher salt as needed. Then, serve immediately with more Tabasco, or transfer to a baking dish and keep warm in the oven.
Storage instructions
Any leftover cheese grits can be stored in an airtight container in the fridge for up to four days.
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