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Cheese Grits
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Cheese Grits

This deliciously creamy, rich, and cheesy Southern delicacy is the perfect breakfast or side dish. Butter, cheddar cheese, and smoked Gouda make this the best ever cheesy grits recipe you'll ever have. Silky smooth grits literally melt in your mouth!
Course Breakfast, Side Dish
Cuisine Southern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 379kcal
Author Imma

Ingredients

  • 2 cup (473ml) water 
  • 3 cup (732ml) milk, sub with water (see notes) 
  • 1 bay leaf 
  • Salt and pepper, to taste 
  • 1 cup (159g) quick-cooking grits
  • 3-4 tablespoon (42-57g) unsalted butter 
  • 1-2 cup (113-26g) sharp cheddar cheese  
  • 1 cup (113g) smoked Gouda  

Instructions

  • Start by adding water, milk, bay leaf, and salt to a heavy saucepan. Bring to a boil.
  • Gradually whisk in the grits a little at a time until you have added them all to the pot. Keep stirring with a whisk to prevent lumps. (You may have to remove the saucepan from heat while trying to get rid of any lumps.)
  • Reduce heat and cook grits at barely a simmer, covered, frequently stirring, until water is fully absorbed and grits thickened. It will take 10-15 minutes.
  • Remove grits from heat, add the butter and cheese, stirring with a whisk until cheese melts.
  • If your grits get too thick, just add more milk.
  • Enjoy piping hot! Top with more cheese and butter, if desired.

Notes

  1. Water and milk combination - Best when making grits. It yields a silky texture and melt-in-your-mouth unbeatable flavor.
  2. Cook it at a low temperature - The best way to cook grits is to keep stirring while simmering. You might overcook the grits if you rush cooking it at high heat.
  3. Cook it longer. This will help you achieve a creamier and softer texture aside from adding the cheese and butter.
  4. Use flavorful liquid. The milk and broth are great additions to grits because they infuse a lot of flavors and help make it soft and creamy.
  5. Measure the liquid ingredients correctly. In some instances, you might have used random equipment in measuring. However, the amount of liquid to grits ratio can significantly affect the consistency, resulting in your grits being too thin or thick.
  6. Give it a rest. Right after cooking might look like the best time to serve it. But you actually need to give it a few minutes to thicken it up. It takes up to 15 minutes, covered.
  7. Cook it ahead of time. If you are making breakfast and need to cook other stuff, make the cheese grits first. That will help you focus on making the grits and avoid overcooking them, and your grits have the needed resting time.
  8. Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 240g | Calories: 379kcal | Carbohydrates: 26g | Protein: 19g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 78mg | Sodium: 445mg | Potassium: 271mg | Fiber: 1g | Sugar: 7g | Vitamin A: 781IU | Calcium: 518mg | Iron: 1mg