Cheese Grits (Plus Video) – Immaculate Bites

Why Add Cheese to Grits

Grits are a great Southern tradition with African influences for generations. Plus, corn is usually cheaper and (in my opinion) more filling than wheat.Corn is also super multipurpose (like a blank canvas waiting for a burst of flavor) and Even better with cheeseSo it seemed only natural that cheese and grits would be epic together.

recipe ingredients

1. milk – You can use water, but why? Whole milk adds extra creaminess.
2. Grits – Quick Cooking Grits make this dish even faster.
3. butter – Part of the silky-smooth texture is due to butter.
4. cheese ・Two types of cheese are mixed to create a rich flavor with plenty of umami. Sharp Cheddar and Smoked Gouda were my family’s choices.

how to make cheese grits

• Boil – Place the water, milk, bay leaves and salt in a heavy-bottomed saucepan over medium-high heat. bring to a boil. (Photo 1-2)
• whisk – Gradually whisk the grits until they are all added to the pan. Keep mixing with a whisk to avoid lumps. (Move pan slightly away from heat to help remove stubborn clumps.) (Photos 3-5)
• simmer – Cook patiently over low heat while stirring. Reduce heat, cover, and cook grits over low heat, stirring frequently, until water is completely absorbed and grits are thickened. It takes 10-15 minutes.
• end — Remove grits from heat, add butter and cheese, and whisk until cheese is melted. If the grits are too thick, add more milk. (Photos 6-8)
• serve Top the piping hot with cheese and butter.

recipe variations

1. Diced jalapenos and bacon bits go well with any cheese grits recipe and add flavor.
2. Add fresh herbs and spices. Besides bay leaf, you can also use thyme and rosemary in savory grits.
3. Experiment with different cheeses. Goat cheese, jack, and white cheddar are the perfect additions to this recipe. I think I’ll try it with fontina and blue cheese and see how it goes 😉

tips and tricks

1. If you need to adjust the recipe to add more or less, the ratio of uncooked grits to liquid is 1:4. That’s 1 cup of grits to 4 cups of liquid.
2. Heavy cream makes the grits even creamier. But the cream does not do well with heat. If you want your grits to have a thicker cream, add it along with the cheese. oh so good!

advance instructions

Grits are best fresh, but can be made two days in advance. When you’re ready to enjoy them, divide them up and add them to the pot.

How to eat and store

Try cheese grits with eggs and sausage for breakfast or topped with chicken or shrimp for lunch.

Store leftover cheese grits in an airtight container. up to 3 daysThe longer you put it in the refrigerator, the drier it will be.

Add milk, water, or broth to the pan (preferably non-stick) and reheat the grits. Cook over low heat, stirring constantly to prevent it from sticking to the bottom of the pan. If still lumpy, add more liquid. Heat and simmer until creamy.

FAQ

What to serve with cheese grits

This deliciousness is braised short ribs, sshrimp creoleagain easy steamed pork chop. and, 7UP pound cake A classic finish to Southern cuisine.

Delicious Southern Recipes to Try

1. gumbo recipe
2. Southern buttermilk biscuits
3. adzuki beans and rice
4. Hoppin’ John

Conclusion

Cheese grits are so simple, delicious and the perfect accompaniment to any meal.So why not add this recipe to your easy yet special meal list? Pinterest An easily accessible collection. 🤤

see how to make

This blog post was originally published in February 2020 and has been updated with additional tips, new photos, and videos.