Old Fashioned-style Bama Jack Grits

by Chef

Serves: Serves 4-6Prep Time: 10-15 minutesCook Time: 30 minutes



For the grits:

  • 1 cup stone-ground yellow grits (C & D Mill preferred)
  • 1 cup heavy cream
  • 1 cup milk
  • 2 cups water
  • 1-2 cups grated Bama Jack cheese (Sweet Home Farm)
  • 2 tablespoons unsalted butter
  • Kosher salt to taste
  • Freshly ground black pepper to taste


Featured artisan cheese: Bama Jack

Sweet Home Farm is a working family dairy established in Elberta, Alabama, in 1984 and was the first farmstead cheese operation in the state. The mild Gulf Coast climate allows their herd of Guernsey cows to feed on pasture year-round. They use no herbicides, pesticides, or growth hormones on the farm. There are no preservatives or colorings in their cheeses. They specialize in unpasteurized cheeses aged 90 days or longer. This semi-soft jack-style cheese is versatile and delicious as a standalone cheese or food pairing.


For the grits: Place heavy cream, milk, water, grits and salt into the top pan of a 1 1/2-quart double boiler. Bring to a boil and reduce heat to a simmer. Cover and cook 25 to 30 minutes. Stir frequently with a whisk or heavy-duty wooden spoon to avoid sticking and lumps. When grits are tender, add grated cheese and stir until blended smooth. Stir in butter until completely melted and add fresh-cracked pepper.

Note: For full-flavored grits (yellow or white), prime texture and best nutritional results, I always recommend stone-ground grits. Liquid-to-grits ratios vary from brand to brand. This particular brand (C & D Mill) requires a 4 to 1 ratio. Please read the label on the stone-ground grits brand you select before cooking for this recipe. Cooking time may vary depending on brand and volume cooked.