Always check the labels of the products you use.
Method
- 1
Heat. Bring the water, milk, cream, salt, pepper and garlic powder to a simmer in the saucepan.
- 2
Whisk. Pour in the grits in a slow stream, whisking so no lumps form.
- 3
Cook. Turn the heat to medium-low and cook 20-25 min, stirring every few minutes and scraping the base, until thick, creamy and no longer gritty.
- 4
Enrich. Off the heat, stir in the cheddar and butter until melted and smooth.
- 5
Serve. Spoon into bowls and scatter with chives.
Storage
Keep covered in the fridge for up to 2 days; reheat with milk, stirring. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.2 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
- Low sugars: 4.9 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 130 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- heavy saucepan
- whisk
- wooden spoon
- grater
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 432 kcal |
| Protein | 13.7 g |
| Carbohydrate | 38.3 g |
| of which sugars | 6.4 g |
| of which free sugars | 0 g |
| Fat | 24.8 g |
| of which saturates | 14.5 g |
| Fibre | 1.7 g |
| Salt | 1.34 g |
Protein per 100 kcal
3.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
