I don’t know if you’ve experienced the warm fuzzy hug that is a bowl of cheese grits, but if not, allow me to introduce you to one of the most comforting, simple, and indulgent foods on the planet: cheese grits.
What are Grits?
Grits are a simple porridge made with ground corn that can be prepared either sweet or savory. They’re often served for breakfast in the southern U.S., but they also make a great starchy bed for saucy stewed meats, or a side dish for any meal. And Cheese grits are just grits that have been taken to the next level by stirring in a heap of rich, delicious cheese. They’re simple but so incredibly delightful.
Read more about grits here.
What Kind of Grits to Use
There are a few different types of grits you can buy at the store and you can make cheese grits with all of them. You can use either white or yellow grits without issue, although using yellow grits will give you a more vibrant cheesy color. I used white quick-cooking grits in the recipe below, but if you have regular grits you’ll just need to simmer them slightly longer (just follow the directions on the package).
Can I Use a Different Cheese?
Yes! There are so many delicious cheese options for grits. You can do something like Parmesan, gruyere, chevre, Boursin, or even something like pepper jack. Basically, cheese and grits were made for each other.
How to Serve Cheese Grits
You can serve grits as a side with breakfast (pictured here with eggs and sausage), but they’re also great as the base for a bowl meal, topped with a fried egg and some salsa (or Salsa Poached Eggs). You can also top them with other savory delights, like saucy shrimp, BBQ Meatballs, beef brisket, BBQ beans, or just about any savory saucy dish.
Cheese Grits
Servings 4 1 cup eachIngredients
- 2 cups chicken broth ($0.26)
- 2 cups milk ($1.25)
- 1/4 tsp garlic powder ($0.02)
- 1 cup quick cooking grits ($0.49)
- 1/4 tsp salt ($0.02)
- 2 Tbsp butter ($0.18)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 4 oz. cheddar, shredded ($1.15)
Instructions
- Combine the chicken broth, milk, and garlic powder in a medium sauce pot. Place a lid on top and bring it up to a boil over medium-high heat, stirring occasionally to prevent the milk from scorching.
- Once boiling, stir in the quick cooking grits and salt. Turn the heat down to medium-low and let the grits simmer for about 5 minutes or until thickened, stirring occasionally.
- Remove the grits from the heat and stir in the butter and pepper.
- Finally, stir in the shredded cheddar, one handful at a time, until fully melted into the grits. Serve warm.
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Nutrition
You might also like our creamy Polenta recipe!
How to Make Cheesy Grits – Step by Step Photos
Combine 2 cups chicken broth, 2 cups milk, and ¼ tsp garlic powder in a medium sauce pot. Place a lid on top, and bring it up to a boil over medium-high heat, stirring occasionally to prevent scorching.
Once boiling, stir in 1 cup quick cooking grits and ¼ tsp salt. Lower the heat to medium-low, and let the grits simmer for about five minutes or until thickened, stirring occasionally.
It should be nice and thick like in the photo above. Once thickened, remove it from the heat.
Stir in 2 Tbsp butter and about ¼ tsp freshly cracked pepper.
Stir in 4oz. of shredded cheddar cheese, one handful at a time, until it’s all melted into the grits.
And that’s it! Dreamy creamy cheesy grits!
I’m not from America so I want to know if I can use a medium cornmeal “also known as polenta” instead of quick grits? Now I scroll to the pictures, they look like the same texture, oh cool I’ll make it tomorrow with buffalo beans leftovers. Thank you
Could these be frozen and reheated later?
That should be fine! It can be a little dicey freezing recipes with diary, so it might be a bit grainy upon reheating, fyi. But I don’t think it will be a big deal.
These grits are AWESOME! A warm fuzzy hug in a bowl, just like you say. This made enough to feed four people (with your vegetarian mustard[/collard] greens), or three with a gratifying amount of leftovers.