Cooking Cheese Grits: How Long Should You Wait?

Cheese grits are a classic Southern dish that can be served as a side or a main course. They are made from grits, which are coarsely ground corn, and have a creamy texture and a mild corn flavour. The addition of cheese gives them a rich and savoury flavour, making them a perfect comfort food. The cooking time for cheese grits varies depending on the type of grits used, but it typically ranges from 15 to 20 minutes.

How to make grits creamy

Ingredients

You will need:

• Grits (e.g. stone-ground, old-fashioned, or quick-cooking)
• Liquid (water, milk, cream, broth, or a combination)
• Butter
• Salt
• Cheese (optional)

Method

• Bring your liquid(s) of choice to a boil in a large, heavy-bottomed pot. For extra creamy grits, use a combination of water, milk, cream, and/or butter.
• Slowly add the grits to the boiling liquid, whisking continuously to avoid lumps.
• Reduce the heat to low and cover the pot.
• Cook the grits for 5-20 minutes, stirring frequently to prevent sticking and clumping. The exact cooking time will depend on the type of grits you are using.
• If the grits become too thick, stir in a little extra liquid (water, milk, or cream) to adjust the consistency.
• For cheesy grits, add shredded cheese and stir until melted and combined.
• Season with salt and pepper to taste.
• Serve immediately. For a heartier dish, top with additional butter, cheese, shrimp, bacon, sausage, or eggs.

Tips:

• For the smoothest and creamiest grits, use regular or old-fashioned grits rather than stone-ground.
• Avoid quick-cooking or instant grits, as these can turn mushy.
• If using stone-ground grits, consider soaking them in salted water before cooking to reduce the cooking time and improve the texture.
• Cast iron cookware works well for making grits as it distributes heat evenly and reduces the risk of scorching the milk.

How long to cook cheese grits on the stove

Cooking cheese grits on the stove is a simple process, but it requires patience and attention to achieve the perfect creamy consistency. Here is a step-by-step guide on how to cook cheese grits on the stove, ensuring they turn out delicious every time.

Step 1: Prepare the Grits and Liquid

Start by gathering your ingredients. For a basic cheese grits recipe, you will need:

• Stone-ground grits (a classic Southern variety like Anson Mills, Palmetto Farms, or Geechie Boy Mill)
• Liquid (water, chicken or vegetable broth, milk, or a combination)
• Butter
• Cheese (sharp cheddar, Parmesan, or your preferred variety)
• Salt and pepper

The ratio of liquid to grits is crucial. A standard ratio is 4 parts liquid to 1 part grits. For every dry cup of grits, add about 1 teaspoon of salt to the mixture. You can adjust the salt quantity to your taste preferences.

Step 2: Heat and Soak the Grits

Combine your liquid and grits in a large pot or Dutch oven. Place the pot on the stove burner and turn the heat to high. Stir the mixture continuously for about a minute using a wooden spoon or whisk. This step helps prevent lumps from forming.

Once the mixture comes to a boil, remove it from the heat. At this point, you can optionally "wash the grits" by lowering the heat and stirring for a few minutes. Then, cover the pot and set it aside to soak. The soaking time can vary from 15 minutes to up to an hour, depending on how much time you have. Soaking the grits helps them cook more evenly and reduces the overall cooking time.

Step 3: Boil the Grits

After the soaking period, return the pot to the stove and bring the grits back to a boil over medium-high heat. Reduce the heat to a low simmer to prevent excessive splattering. Continue cooking the grits at a low simmer, stirring occasionally with a wooden spoon or spatula.

Step 4: Finish the Grits

Cook the grits until they reach your desired consistency. Grits are done when they are soft and tender with a toothsome bite, also described as having an "al dente plumpness." This cooking process can take anywhere from 20 minutes to an hour or more, depending on the coarseness of your grits and your personal texture preference.

Once the grits have reached the desired consistency, remove them from the heat. Finish the grits by stirring in your desired amount of butter and cheese. You can also add heavy cream for an even richer dish. Taste and adjust the seasoning with salt and pepper as needed.

Step 5: Serve and Enjoy

Cheese grits can be served as a side dish or a main course at any time of the day. They go well with a variety of toppings and accompaniments, such as:

• Fried, scrambled, or poached eggs
• Crumbled sausage or bacon
• Shrimp
• Sautéed greens or beans
• Pulled pork, short ribs, or braised beef
• Wild mushrooms

Cheese grits are best enjoyed hot and fresh, but if you have leftovers, they can be refrigerated for up to 4 days and reheated on the stove or in the microwave, adding a splash of liquid to restore their creamy texture.

Now you're equipped with the knowledge to cook delicious, creamy cheese grits on your stovetop. Enjoy experimenting with different ingredients and toppings to make this classic dish your own!

How to make grits in the microwave

Ingredients:

• 2 cups of hot water
• 6 tablespoons of grits
• 1/4 teaspoon of salt (optional)
• Butter, cheese, bacon, brown sugar, or other toppings as desired

Method:

• Combine the water, grits, and salt in a deep microwave-safe bowl.
• Microwave on high heat until the grits begin to boil. The time will depend on the strength of your microwave and the heat of the water.
• Stir well, then cook on high for 3-4 more minutes, stopping the microwave every minute to stir. If you're making a large batch, you may need to increase the cooking time.
• If the grits are too thick, add a little more hot water. If they're too thin, continue cooking in 30-second intervals until the desired consistency is reached.
• Stir in your choice of toppings. For a savoury dish, add grated cheese, chopped cooked bacon, or diced green onions. For a sweet option, add brown sugar, maple syrup, or a sprinkle of cinnamon.
• Serve the creamy grits hot.

Tips:

• To prevent the grits from boiling over, use a larger bowl than you think you'll need.
• Stir the grits frequently during cooking to prevent lumps from forming.
• Always be careful when removing the bowl from the microwave, as it will be hot.
• Adjust the seasoning to taste, adding more salt or sweeteners as desired.
• If using stone-ground grits, check the cooking times as they may require longer than instant grits.
• To make serving easier, try portioning leftover grits into serving sizes before storing them in the fridge.

How to make grits with milk

Grits are a Southern staple made from ground corn. They are a hearty, filling, and comforting dish that can be enjoyed sweet or savoury. Here is a step-by-step guide to making grits with milk:

Ingredients:

• Grits (quick-cooking, instant, or stone-ground)
• Milk
• Water
• Butter
• Salt
• Optional: cheese, green onions, peppers, tomatoes, maple syrup, or brown sugar

Step 1: Boil the Liquid

In a medium saucepan, combine water and milk in a 2:1 ratio (or half-and-half) and bring to a boil over medium-high heat. The mixture of water and milk will give the grits a creamy texture without being too heavy.

Step 2: Add the Grits

Once the liquid is boiling, slowly pour in the grits (about 1 cup for every 4 cups of liquid) while stirring constantly to prevent clumping. Then, lower the heat to a simmer.

Step 3: Simmer and Stir

Let the grits cook for about 15-30 minutes, stirring occasionally to prevent sticking. If using stone-ground grits, they will need a little longer to cook than quick-cooking or instant grits.

Step 4: Add Butter and Season

Once the grits are thick and creamy, stir in butter and season with salt to taste. You can also add pepper, garlic powder, or a splash of hot sauce.

Step 5: Serve and Enjoy!

Your grits should now be perfectly creamy and ready to serve! Top with your desired toppings, such as cheese, bacon, sautéed shrimp, or a drizzle of maple syrup for a sweet option.

Tips for Creamier Grits:

• Cook longer than the box suggests (about 20-30 minutes)
• Use half milk and half water for a creamy texture without being too heavy
• Stir occasionally to prevent clumps and ensure even cooking
• Adjust consistency by adding a splash of milk or water if the grits are too thick

How to make grits with water

Grits are a classic Southern dish made from coarsely ground corn. They have a texture similar to creamy porridge or polenta. Here is a step-by-step guide to making grits with water:

Ingredients:

• Stone-ground corn grits
• Unsalted butter
• Salt
• Water
• Optional: Cheese, milk, or broth

Step 1: Choose the Right Grits

It is important to use stone-ground grits for the best flavor and texture. Avoid instant or quick-cooking grits, which will turn mushy. Look for brands like Anson Mills, Palmetto, or Geechie Boy.

Step 2: Soak the Grits

For the best results, soak your grits overnight before cooking. This will help them cook faster and taste creamier. If you're short on time, you can do a quick soak by bringing the grits and water to a boil, removing from the heat, covering, and letting them rest for 15 minutes to an hour.

Step 3: Heat and Cook the Grits

Combine water and salt in a saucepan and bring to a boil. The ratio of water to grits should be between 4:1 and 5:1 to ensure the grits cook through fully. While whisking, slowly sprinkle in the grits, then return to a boil. Reduce the heat to low and cook, stirring frequently, until creamy. This should take around 15-20 minutes, but the exact time will depend on the brand of grits.

Step 4: Finish the Grits

Once the grits are thick and creamy, stir in butter, cheese, milk, or cream to taste. Season with additional salt and pepper if needed.

Step 5: Serve the Grits

Grits can be served as a side dish or for breakfast, topped with a fried egg, bacon, sausage, or shrimp. They can also be fried into grit cakes or served as a bed for beans or sautéed greens.

Storage:

Grits are best served fresh, but leftovers can be refrigerated in an airtight container for up to 4 days. To reheat, warm them over low heat and add a little extra liquid to regain their creamy texture.

Frequently asked questions