Recipe by: Erin Anz
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Our Recipe Books•
February 7, 2025
Grits are a true Southern classic, and this recipe shows why. Creamy, cheesy, and full of comfort, they’re delicious all on their own—though they also make the perfect base for our Sorghum Glazed Chicken.
Remove off heat and stir in cheese.
Melt butter (2 Tbsp) in a Dutch oven over medium-high heat. Add onion (1 cup) and garlic (2 cloves), sautéing until softened and beginning to brown, approximately 7 to 10 minutes.
Add Frank's RedHot Sauce (4 tsp), cream (2 cups), chicken stock (2 cups), salt (1 tsp), and pepper (½ tsp).
Bring to a boil, then whisk in grits (¾ cup). Cook over medium-low heat for 40-50 minutes until grits are tender.
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