Cheese Grits – deliciously creamy, rich, and cheesy Southern breakfast meal or side dish featuring butter, cheddar cheese, and smoked gouda. The best ever cheesy grits recipe you’ll have in your life. Silky smooth grits that literally melts-in-your-mouth!
Happy Friday, everyone! I hope you’ll have a relaxing weekend ahead of you.
Now speaking of relaxing, nothing compares to the thought of waking up to a lovely cold weekend morning with a big warm bowl of this Cheese Grits!
I may have been a West Coast gal ever since I moved here in the U.S., but my heart and tastebuds have always been a Southerner. Thanks to my friends and family who are mostly there. It’s also like I’m physically there, but not really there. See where I’m talkin’? M’kay…
And one of my all-time favorite indulgences, when I go visit my family, is this Cheese Grits. Silky smooth, creamy, rich and cheesy goodness all made in one pan. How can I say no to that? So to wrap up this week of Southern food theme in celebration of Black History Month, I’m letting the whole world know why you should make this grits recipe more often in your lifetime. Read along.
What are Grits?
Grits are a Southern staple for centuries. They are made from corn that are ground into a coarse meal. Once it’s all grounded, they are sifted where the finer bits are called as cornmeal and the coarser ones as the grits.
They are usually boiled and mixed with just about anything. Others go for the simple route of just butter and milk, and others go loaded by topping it all off with bacon, shrimp, ham, sausage or egg. And yes, you can always go the sweeter route, too for those with a sweet tooth, just like this Jamaican Cornmeal Porridge HERE.
When choosing the grits to use, which by the way can be usually found in the hot cereal aisle, make sure you go with the Old-fashioned grits or the Quick or regular grits.
Quick or regular grits are finely ground that can be cooked between 5-10 minutes and are perfect if you’re always on the go but want a comforting and filling meal.
Can You Use Cornmeal for Grits?
In a nutshell, yes you can, but that would yield a different texture as grits have coarser texture compared to cornmeal.
How to Make Grits Creamy?
The very thing that I’ve learned over the years is that combining milk and water as the base for Cheese Grits recipe yields the silkiest and melt-in-your-mouth kind of grits. Adding butter also contributes to achieving a lovely creamy texture on top of freshly shredded cheddar cheese and smoked gouda. Yes, Cheddar and Gouda! Make sure to buy the block cheese and shred it yourself.
The flavor is truly unbeatable!
How to Reheat Grits?
To reheat any leftover grits, add the cheese grits to medium-size saucepan and heat on the stovetop over low heat. Adjust the thickness by adding milk while stirring until heated through.
What to Serve with Cheese Grits?
Whether you’re serving it as a breakfast or takes a back seat as a side dish, you can always pair this easy cheesy grits with just about anything. I love it with…
- poached or fried eggs on top for breakfast
- some Oven Baked Bacon bits on top
- as a replacement for Roasted Garlic Mashed Potatoes with this Braised Short Ribs
- some Blackened Shrimps on top
- Southern Smothered Pork Chops or Smothered Chicken
More Cheesy Recipes
Love anything cheesy? I hear ya, friend. I can’t get enough of them, too. So here are other recipes that you might want to try.
- Cheesy Potatoes au Gratin
- Beer Cheese Dip
- Chicken Pasta Bake
- Chili Mac and Cheese
- Parmesan Crusted Tilapia
Other Southern Recipes You May Enjoy
- Chicken Shrimp and Sausage Gumbo
- Southern Buttermilk Biscuits
- Red Beans and Rice
- Hoppin John
- Southern Cornbread
- Southern Sweet Tea
How To Make Cheese Grits
Start by adding water, milk, bay leaf and salt to a heavy saucepan. Bring to a boil. Gradually whisk in the grits, until you have added the whole thing in the pot, a little at a time. Keep stirring with a whisk to prevent any lumps. You may have to remove the saucepan from heat while trying to get rid of lumps – if needed. Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened. This will take you about 10-15 minutes. Remove grits from heat; add butter and cheese, stirring with a whisk until cheese melts.
If cheese is too thick add additional milk. Enjoy piping hot! Topped with more cheese and butter, if desired
- 2 cups (473 ml) water
- 3 cups (732 ml) milk , sub with water (see notes)
- 1 bay leaf
- salt and pepper to taste
- 1 cup (159 g) quick grits
- 3-4 tablespoons (42.53 - 56.70 g) unsalted butter
- 1-2 cup (113 - 226 g) sharp cheddar cheese
- 1 cup (113 g) smoked gouda
- Start by adding water, milk, bay leaf and salt to a heavy saucepan. Bring to a boil.
- Gradually whisk in the grits, until you have added the whole thing in the pot, a little at a time. Keep stirring with a whisk to prevent any lumps.
- You may have to remove the saucepan from heat while trying to get rid of lumps – if needed.
- Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened. This will take you about 10-15 minutes.
- Remove grits from heat; add butter and cheese, stirring with a whisk until cheese melts.
- If cheese is too thick add additional milk.
- Enjoy piping hot! Topped with more cheese and butter, if desired
Tips & Notes:
- The combination of water and milk is best when making grits. It yields a silky texture and melt-in-your-mouth unbeatable flavor.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.