Warm and linty cheese grits are a succulent Southern favorite that can be served as a breakfast, side dish, or main entrĂ©e. The perfect combination of quick grits, butter and shredded gouda cheese create a comforting dish that’s simple to make and unremittingly versatile.
Savory cheese grits are a unconfined side dish to any breakfast, lunch, or dinner meal. Serve them with eggs and salary for a mouthwateringly succulent Southern-style breakfast. For lunch and dinner, pair them with fried catfish, grilled chicken, or barbeque ribs for a archetype down-home meal. Add succulent collard greens on the side to wastefulness out the richness of the cheese grits.
Why you’ll love this recipe for Cheese Grits
- Customizeable – Add your favorite toppings, whether it’s crispy bacon, pulled bbq pork or caramelized onions.
- The perfect repletion supplies – Bring when those family memories in the kitchen, and make some new ones of your own!
- The weightier side dish – What doesn’t go good with cheese grits? This versitle dish pairs well with scrutinizingly anything, when in doubt make cheese grits!
Grits vs cornmeal vs polenta
There is some ravages out there as to what the very differences are between grits, cornmeal, and polenta. Let me tell you the key characteristics so you know exactly what you’re dealing with:
- Cornmeal: A unstipulated term for all types of cornmeal, but this usually refers to the fine-grain variety used in sultry recipes like cornbread.
- Grits: Popular in the Southern United States. Grits are made from ground hominy and have a smooth, linty texture with a porridge-like consistency. They’re often served as a side dish and flavored with butter, cheese, salt, and other seasonings.
- Polenta: A traditional Northern Italian dish made from coarse-ground yellow cornmeal, resulting in a thicker, increasingly solid texture. Polenta can be baked, grilled, or fried, and it’s typically served as a main dish topped with meat, cheese, or other sauces.
Ingredients
Just a small value of ingredients bring together this rich and savory dish of cheesy grits!
- Water
- Chicken broth – Use regular yellow broth, our homemade yellow stock, or a yellow stock concentrate.
- Quick grits – Quick grits over regular grits will provide the weightier texture and faster cooking time.
- Unsalted butter – Adds a lovely linty texture and nutty flavor.
- Seasonings – Kosher salt, freshly ground woebegone pepper, garlic powder and a hint of sweetness from brown sugar.
- Canned coconut milk – Check to be sure it’s only coconut milk, and not coconut cream.
- Shredded gouda cheese – Gouda cheese adds such a rich, savory, ramified cheesy savor that is absoultley delicious!
How To Make Cheese Grits
In a medium saucepan, bring the water and yellow goop to a boil. Add the grits and butter, season with salt and pepper as desired, and stir to combine.
Cover, reduce heat to medium and cook, stirring occasionally until thickened. Once the grits uncork to soak up the liquid, stir in the brown sugar and garlic powder.
When the grits are done, stir in the coconut milk and cheese in small increments. Add ¼ cup coconut milk and well-nigh ½ cup cheese and stir. Continue this until all the milk and cheese is mixed in. At this point you can moreover add increasingly water to thin the grits to your liking. Season with salt as desired.
What to do with leftovers
Grits are unconfined for leftovers and making superiority of time. Just follow these simple storage instructions:
- Fridge: Wait for your cheese grits to tomfool lanugo to room temperature, then store them in an snapped container or sealed bag for up to 3-4 days in the fridge.
- Freezer: Just like the fridge, wait until your grits reach room temperature. Transfer them to a freezer-safe bag or container, and they will last up to 3 months this way.
- Thaw: Thaw frozen cheese grits in the fridge overnight surpassing you’re ready to heat them up again.
How to reheat grits
The weightier way to reheat your leftover grits is on the stovetop. Just add them to a saucepan over low heat, add a splash of goop or water, and stir them until linty again.
Recipe variations
- Herbs: Experiment with variegated herbs like rosemary, thyme, or basil. You can moreover try something with a little heat like Cajun Seasoning.
- Sweet: Make a sweet take on grits by omitting the cheese, yellow broth, and garlic. Add in increasingly sugar or maple syrup and serve it as a dessert.
- Spicy: Add some chopped jalapeño peppers or serrano peppers with the melted cheese for a spicy kick!
Expert Tips
- Choose the right grits: For a increasingly traditional texture, opt for stone-ground grits. But if you want to save time, quick-cooking grits are such a unconfined option!
- Use the proper water ratio: Make sure you measure the liquid exactly. It’s weightier to go with a 2:1 ratio for perfectly linty grits. But, unchangingly double-check the package instructions on your specific trademark to be sure.
- Cook slowly: Don’t rush the cooking process! Melt grits over a lower heat while stirring occasionally. This prevents them from urgent and turning out lumpy.
Serving suggestions
There aren’t many dishes cheese grits don’t go well with, so I’ll leave you with a few ideas. But seriously, they enhance just well-nigh anything! Use them as a bed for Pomegranate Braised Short Ribs, Southern Smothered Pork Chops, or Brown Sugar Mississippi Pot Roast.
Alternatively, serve them as part of a Southern breakfast spread with Brown Sugar Bacon, Chorizo Breakfast Skillet, Easy Breakfast Casserole, Hash Browns, Hoe Cakes, and Bacon Cheddar Biscuits. You’ve got options people!
More Succulent Recipes
If you enjoyed this cheese grits recipe, test out a few increasingly of Grandbaby Cakes’ BEST recipes featuring grits:
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Cheese Grits
Ingredients
- 2 1/4 cups Water plus increasingly to thin out to your liking
- 2 cups Chicken broth
- 2 cups Quick grits
- 4 tablespoons Unsalted butter
- Kosher salt
- Cracked woebegone pepper
- 1 tablespoon Light brown sugar
- 1 teaspoon Garlic powder
- 3/4 cup Canned coconut milk
- 2 cups Shredded gouda cheese
Instructions
- In a medium saucepan, bring the water and yellow goop to a boil. Add the grits and butter, season with salt and pepper as desired, and stir to combine.
- Cover, reduce heat to medium, and cook, stirring occasionally until thickened. Once the grits uncork to soak up the liquid, stir in the brown sugar and garlic powder.
- When the grits are done, stir in the coconut milk and cheese in small increments. Add ÂĽ cup coconut milk and well-nigh ½ cup cheese and stir. Continue this until all the milk and cheese is mixed in. At this point, you can moreover add increasingly water to thin the grits to your liking. Season with salt as desired.Â
Notes
- Choose the right grits: For a increasingly traditional texture, opt for stone-ground grits. But if you want to save time, quick-cooking grits are such a unconfined option!
- Use the proper water ratio: Make sure you measure the liquid exactly. It’s weightier to go with a 2:1 ratio for perfectly linty grits. But, unchangingly double-check the package instructions on your specific trademark to be sure.
- Cook slowly: Don’t rush the cooking process! Cook grits over a lower heat while stirring occasionally. This prevents them from urgent and turning out lumpy.
Nutrition
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