Kamil Perry
Cheese grits are a classic Southern dish that combines ground corn with butter, cheese, and cream. The dish is rich, creamy, and comforting, and can be served for any meal, including breakfast, brunch, or dinner. While the recipe for cheese grits can vary, it typically includes a combination of water, broth, and garlic, brought to a boil and mixed with grits until thickened. The cheese and butter are then added and mixed until melted. The type of cheese used can vary, but sharp cheddar is commonly used for its strong flavour.
| Characteristics | Values |
|---|---|
| Main Ingredients | Ground Corn, Water, Butter, Cheese, Cream |
| Other Ingredients | Chicken Broth, Vegetable Broth, Garlic, Salt, Pepper |
| Nutrition Information | Calories: 426, Carbohydrates: 33g, Protein: 14g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 75mg, Sodium: 811mg, Potassium: 111mg, Fiber: 1g, Sugar: 1g, Vitamin A: 865IU, Calcium: 312mg, Iron: 1mg |
| Type of Corn | White Dent Corn |
| Type of Cheese | Sharp Cheddar, Parmesan |
| Preparation Method | Soaking, Boiling, Slow Cooking, Stirring |
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What You'll Learn
Grits are made from ground corn
Grits can be made with different types of corn, resulting in varying textures and flavours. White dent corn, a starchier variety, is commonly used for grits, producing a sweeter, smoother, and purer corn flavour. In contrast, polenta, a similar dish, is typically made from yellow flint corn, resulting in a flakier and chewier texture compared to grits.
When preparing grits, it is important to select the right type of grits, such as stone-ground cornmeal, and avoid instant or quick-cooking varieties to achieve the desired texture. Soaking the grits before cooking is essential, as it helps reduce cooking time and ensures even cooking.
Grits are typically cooked in a combination of water and heavy cream, chicken broth, or vegetable broth. The liquid is brought to a boil, and then grits are slowly added while stirring. The mixture is then cooked over moderate heat until the grits are tender and creamy.
To enhance the flavour of grits, ingredients such as butter, cheese, and garlic are commonly added. Sharp cheddar cheese is often the cheese of choice, providing extra flavour. However, some people also like to add Parmesan cheese for a unique twist.
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Chicken broth is a key ingredient
Cheese grits are a classic Southern dish that combines ground corn with butter, cheese, and cream. While the dish is rich in flavour and texture, it is also easy to prepare and budget-friendly. The key to its success is in the cooking liquid—chicken broth.
The type of chicken broth used can be tailored to the cook's preference. For instance, a vegetable broth can be used instead of chicken broth for a less savoury flavour. The chicken broth can also be replaced with water if a more subtle flavour is desired. However, it is worth noting that the chicken broth is what makes this dish stand out and gives it its signature savoury taste.
The other ingredients in cheese grits are also important to the overall flavour and texture. Butter and cheese are essential, with recipes advising to use a heavy hand with these ingredients. The cheese is typically sharp cheddar, though parmesan can also be added for extra flavour. Heavy cream is also a key ingredient, with some recipes calling for a whole stick of butter and a pound of cheese for a single cup of dry grits.
The process of making cheese grits is simple but requires attention to detail. The grits must be soaked prior to cooking, and then cooked slowly over moderate heat until creamy. The addition of butter and cheese at the end brings the dish together, creating a rich and savoury flavour.
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Cheese grits are cooked in water and heavy cream
Cheese grits are a classic Southern dish, comforting and rich in flavour. They are made by grinding corn, similar to hominy or maize, in a stone mill. The ground corn is then sifted through a screen, with the finer bits used as grit meal (or cornmeal) and the coarser pieces made into grits.
It is important to use stone-ground cornmeal for making cheese grits, and to soak the grits before cooking to ensure they cook evenly. The type of corn used will determine the coarseness of the grits, with white dent corn resulting in a smoother texture, and yellow flint corn resulting in a flakier, chewier texture.
The cheese used in grits is typically sharp Cheddar, which provides extra flavour. Other cheeses such as Parmesan can also be added. The amount of butter and cheese added is a matter of personal preference, but a common ratio is a stick of butter and a pound of cheese for a cup of dry grits.
Cheese grits can be served as a side dish or as a base for other ingredients such as eggs, bacon, or shrimp. They are often served for breakfast or brunch, but can also be a part of a vegetarian dinner.
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The type of corn and coarseness of the grind matter
The process of making grits involves grinding corn in a stone mill, similar to hominy or maize. The ground corn is then sifted through a screen, separating the finer bits, which become grit meal or cornmeal, from the coarser pieces, which are used to make grits.
The coarseness of the grind affects the cooking time and texture of the final product. For example, stone-ground grits require a longer cooking time and a different ratio of liquid compared to quick-cooking or instant grits. Stone-ground grits are also less likely to turn mushy when using a slow-simmering technique.
When purchasing grits, it is important to look for stone-ground cornmeal, which is the key to achieving the right texture and flavor. While the packaging may say "polenta" or "cornmeal" without mentioning "grits," the essential factor is that it is stone-ground. Small-batch brands often offer stone-ground grits, and they can also be found online.
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Cheese grits are best served hot
Cheese grits are a classic Southern dish, and they are best served hot. This rich and comforting dish is made from ground corn, with a combination of water, heavy cream, butter, and cheese. The type of corn used is typically white dent corn, which gives the dish a sweeter and smoother flavour than polenta, which is made from yellow flint corn.
The process of making cheese grits is simple and can be done in under an hour. The cornmeal should be soaked prior to cooking, which allows it to cook more quickly and evenly. After the grits have soaked, they are boiled in water or broth and cooked slowly until they become creamy. It is important to stir the grits frequently to prevent them from sticking to the bottom of the pot and to ensure a smooth and lump-free texture.
Once the grits have reached the desired consistency, they are removed from the heat, and butter and cheese are added. The type of cheese used can vary, but sharp Cheddar is a popular choice as it adds extra flavour. Other cheeses, such as Parmesan, can also be used, or a combination of cheeses can be melted into the grits.
Cheese grits are a versatile dish that can be served at any meal. They are commonly enjoyed as a side dish, pairing well with proteins such as ham, eggs, and bacon. They can also be served as a base for breakfast bowls or as an alternative to pasta or rice at dinnertime.
While cheese grits are best served hot and fresh, they can also be reheated. Leftover cheese grits can be stored in the refrigerator for up to four days and reheated in the microwave with a little extra milk, stock, or water.
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Frequently asked questions
The main ingredients in cheese grits are grits, water, butter, cheese, and cream.
The type of cheese used in cheese grits can vary, but sharp cheddar cheese is often recommended for extra flavor.
Grits are made from ground corn, specifically, white dent corn.
Cheese grits typically take around 15 to 20 minutes to cook, but this can vary depending on the type of grits used and the recipe followed.
Yes, cheese grits can be made ahead of time and reheated. They can be stored in the refrigerator for up to 4 days.
