Cheese Grits

Name: Cheese Grits
Total time: 45 min
Yield: 6 servings
Cuisine: Soul Food
Ingredients: Stone-ground white corn grits; Water; Semi-skimmed milk; Mature; Unsalted butter; Salt; Black pepper

172 kcal a serving, against 376 for the traditional version. That is 204 kcal off, or 54%, with 8.1g of protein. Serves 6. 45 minutes.

What the traditional version is

Traditionally, cheese grits are made by simmering stone-ground white corn grits in water until tender, then stirring in double cream and plenty of mild cheddar cheese. Served as a side, they come out thick, rich, and deeply creamy, with a proper cheese pull if you're lucky.

What changed, and what each change costs

Double cream for semi-skimmed milk

Double cream is about as rich as it gets. Semi-skimmed milk is a much leaner liquid, so swapping it in slashes the fat. You'll still get plenty of creaminess from the starch in the corn as it breaks down, but not that same velvet finish.

What it costs you. The mouthfeel tells the truth. It's not as luxurious and doesn't coat your mouth, but you can actually finish a bowl without feeling like you need a nap.

Mild cheddar for mature cheddar, using less of it

Mature cheddar is sharper and saltier, so you can use less and still get a punch of cheese. Plus, older cheese packs more savoury power per gram.

What it costs you. The hit of cheese is stronger, but you lose some of the creamy stretch you get from the full lot of mild cheddar. Nobody will be fooled, but it does taste more grown-up.

Butter halved

Butter is in for richness and gloss, but you don't need much if you get the seasoning and cheese right.

What it costs you. It isn't a glossy mountain anymore. You'll miss some sheen, but you can pretend you meant it to look rustic.

Stick with plain corn grits, but bulk up with extra water and whisk longer

No protein powder sneakiness here - corn grits are non-negotiable. But working them longer lets you fake a little more body without cream.

What it costs you. Takes more elbow grease and you don't get the same clinging heft, but nobody pines for unwhisked grits.

What goes in it

The ingredients, without the quantities. The weights are what the figures below are computed from, and they are in the book.

Stone-ground white corn grits
Water
Semi-skimmed milk
Mature
Unsalted butter
Salt
Black pepper

How it starts

Bring 1200g water and 8g salt to a boil in a big saucepan.
Turn the heat right down and let them simmer, stirring often.
When the grits are soft and thick (you should barely feel any grit to the bite), stir in the semi-skimmed milk and keep it on low for another 5 minutes, whisking hard to get everything smooth.

The rest of the method, and every weight, is in Authentic-ish Soul Food.

The numbers

Per serving	Traditional	Lightened
Calories	376	172
Protein	12.8g	8.1g
Fat	32.2g	10.7g
Saturated fat	19.3g	6.1g
Carbohydrate	11.4g	12.8g
Protein per 100 kcal	3.4g	4.7g

Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Soul Food prints the exact database row used for each ingredient, so any number here can be checked. How every number is computed sets out the method.

Allergens. milk.

The method is in the book

You lose that buttery, creamy silkiness and nobody will ever mistake this for the glossier, richer original. Still, you get the main event: warm, cheesy, satisfying grits that will sit happily next to barbecue or a runny egg. The sharper cheddar means you don't need mounds and it keeps things interesting. If you want pure comfort, go traditional. If you're after warmth and a little less food coma, this is up to the job.

The quantities and the method for this dish are in Authentic-ish Soul Food, along with 50 more. It is not out yet. The swap kit is free in the meantime.