Creamy Cheddar Cheese Grits
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Yellow grits cooked slowly in milk, cream and water, then enriched with cheddar and butter.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low sugars: 4.7 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 (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 495 kcal |
| Protein | 13.6 g |
| Carbohydrate | 37.8 g |
| of which sugars | 6.1 g |
| of which free sugars | 0 g |
| Fat | 32.2 g |
| of which saturates | 19.3 g |
| Fibre | 1.7 g |
| Salt | 1.33 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
