• 3 cups chicken stock
  • 1 cup medium to coarsely ground yellow corn grits or cornmeal
  • A little freshly grated or ground nutmeg
  • Salt and pepper
  • 1 cup water
  • 2 tablespoons butter
  • About 2 teaspoons honey, plus more for passing at the table
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 bunch scallions, whites and greens, finely chopped


Serves: 4


In a medium saucepan, heat stock over medium heat. In a bowl, season grits with nutmeg, salt and pepper. Stir in 1 cup water, then add the grits to the pan with the hot stock. Cook, stirring often, until the grits are tender, about 12-15 minutes. Mix in the butter and honey, then add the cheese and scallions.

Divide the grits among 4 shallow bowls. Pass honey at the table.