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Creamy Cheddar Grits

These buttery grits made with sharp Cheddar and light cream are the perfect side for grilled pork or sausage. You can also ladle beef stew or chili over them for a hearty dinner.


  • 3 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons Fond de Poulet Gold® dissolved in 3 cups hot water
  • 1 cup half-and-half
  • 1 cup quick cooking grits
  • 1 1/2 cups (6 ounces) grated sharp Cheddar cheese
  • Salt and ground black pepper


  1. Melt the butter in a large saucepan over medium heat.  Add the onion and cook until it is soft and translucent, about 5 minutes.  Add the garlic and cook another minute.
  2. Stir in the diluted Fond de Poulet Gold® and the half-and-half and bring the mixture to a simmer.  Gradually pour in the grits, whisking constantly.  Reduce the heat to low and simmer the grits until they're tender, 7-8 minutes.
  3. Remove the grits from the heat and add the cheese, stirring until it is melted and blended into the grits.  Season to taste with salt and pepper.
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Classic French Stocks and Sauces