Andy Montoya
Cheese grits are a staple Southern comfort food that can be served at any meal, from breakfast to dinner. They are made from ground corn and are cooked in a combination of water, butter, salt, pepper, and heavy cream. The key to making the perfect cheese grits is to soak the grits before cooking them, allowing them to cook more evenly and quickly. While the grits are a must-have alongside ham and spinach casserole for holiday brunch, they can also be served as a vegetarian dish.
How to cook cheese grits
| Characteristics | Values |
|---|---|
| Ingredients | Grits, water, heavy cream, butter, salt, pepper, garlic powder, sharp cheddar cheese |
| Equipment | Medium saucepan, box grater, wooden spoon |
| Preparation | Soak grits in salted water, grate cheese, cut butter, boil grits, stir in butter, pepper, and garlic powder, add cheese |
| Cooking time | 20-25 minutes |
| Servings | 4-6 |
| Skill level | Easy |
| Notes | Use old-fashioned stone-ground grits, avoid quick-cooking and instant grits, serve with ham, spinach, eggs, bacon, sausage, shrimp |
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What You'll Learn
Choosing the right grits
When it comes to choosing the right grits for your cheese grits, there are a few things to consider. Firstly, it is important to note the difference between grits and cornmeal or polenta. Cornmeal cannot be substituted for grits as they are different products with distinct flavours and processing methods.
Secondly, it is recommended to use stone-ground grits for the best results. Stone-ground grits have a richer flavour and a more appealing texture than mass-produced, machine-milled grits, which can be sandy and gritty. If you can find old-fashioned stone-ground grits, go for those.
Thirdly, avoid quick-cooking or instant grits, especially if you plan to use the slow-simmering technique, as they will turn mushy.
Finally, the type of cheese grits you want to make may also influence your choice of grits. For example, Southern cheese grits are typically made with sharp cheddar cheese, while other variations may use Parmesan, sharp Provolone, or Bleu cheese. Ultimately, the right grits for your dish will depend on your personal preference for flavour and texture, as well as the cooking method and ingredients you intend to use.
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Soaking the grits
To soak the grits, place the desired amount of grits in a pot with water and salt. The amount of water and salt depends on the number of grits being soaked. For example, for 1 cup of grits, you would need 3 cups of water and 1 teaspoon of kosher salt. For 5 cups of grits, you would need 1 1/2 cups of grits and 2 teaspoons of kosher salt. Bring the mixture to a boil over high heat. Once it reaches a boil, remove the pot from the heat and cover it. Set the pot aside for about 15 minutes to allow the grits to soak.
During the soaking time, you can prepare the other ingredients, such as grating the cheese and cutting the butter. You can also use this time to prepare any additional seasonings or ingredients you may want to add to your cheese grits, such as garlic or hot sauce.
After the grits have soaked, bring the pot back to a boil over medium-high heat and cook slowly. Keep in mind that the cooking time may vary depending on the type of grits you are using, so it is always a good idea to refer to the package instructions for specific cooking times and recommendations.
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Adding cheese
When it comes to adding cheese to your grits, there are a few options to consider. Firstly, it is important to choose the right type of cheese. A sharp cheddar cheese is often recommended as it adds a nice, strong flavour without being too overpowering. However, you can also experiment with other cheeses like Parmesan, sharp Provolone, or Bleu cheese for a unique twist.
Once you've selected your cheese, it's important to grate it before adding it to the grits. Grating the cheese ensures that it melts easily and blends smoothly into the dish. The amount of cheese you add can vary depending on your preference, but a good rule of thumb is to use a pound of grated cheese for every cup of dry grits.
When adding the cheese to the grits, timing is crucial. Wait until the grits are almost done cooking before stirring in the cheese. This ensures that the cheese melts evenly and doesn't become tough or rubbery. It's also important to stir continuously while adding the cheese to prevent lumps from forming.
For an extra creamy and indulgent dish, you can also add heavy cream along with the cheese. This combination creates a rich and decadent texture that takes your grits to the next level. However, if you prefer a lighter option, you can simply stick to adding milk or stock to the grits before stirring in the cheese.
Finally, don't be afraid to experiment with additional ingredients to enhance the flavour of your cheese grits. Freshly minced garlic adds a savoury kick, while a dash of hot sauce brings some heat. You can also try adding herbs like parsley or chives, or even a pinch of all-purpose seasoning to give your cheese grits a personalised touch.
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Adding butter
Before adding butter, it is important to prepare the grits. This involves soaking the grits in salted water, bringing them to a boil, and then setting them aside to soak for about 15 minutes. For every cup of dry grits, you will need a stick of butter. Cut the butter into small pieces, about eight in total, to ensure it melts easily.
Once the grits have soaked, return them to a boil and cook over moderate to high heat until they are creamy and tender. This should take about 20 minutes. Stir the grits frequently with a wooden spoon to prevent clumping and sticking.
Finally, add the butter. Stir it in until it is fully melted and combined with the grits. At this stage, you can also add seasonings like black pepper and garlic powder, and a dash of hot sauce if you like a kick.
The butter adds a rich, creamy texture and mouthfeel to the grits, making them a decadent and indulgent dish.
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Serving suggestions
Cheese grits are a versatile dish that can be served at any meal, from breakfast to supper. They are a classic Southern comfort food and can be served as a side dish or the base for a heartier meal. Here are some specific serving suggestions:
For breakfast or brunch, cheese grits can be served alongside eggs and bacon or as part of a breakfast bowl. They also go well with ham and spinach casserole for a holiday brunch.
For lunch or dinner, cheese grits make a great side dish to a variety of proteins, including chicken, fried fish, shrimp, and ham. They can also be served as a vegetarian main course.
To change up the dish, try experimenting with different cheeses. While cheddar is a popular choice, you could also try goat cheese, blue cheese, brie, or pimiento cheese for a different flavour profile.
Additionally, you can add milk, chicken or vegetable broth, or a combination of water and heavy cream to your grits while cooking to enhance their richness and savouriness.
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Frequently asked questions
You will need grits, butter, salt, pepper, garlic powder, and sharp cheddar cheese. You can also add parsley flakes, chives, and all-purpose seasoning.
First, soak the grits in salted water for 15 minutes. Then, bring the pot to a boil and cook over moderately high heat until creamy. Stir frequently to prevent clumping and sticking. The grits are ready when most of the water is absorbed and they are tender with a bite.
The grits should be thick and creamy, with a textural bite. They should not be hard or gritty. Taste to check if they need more salt.
