Cheese And Grits: The Perfect Pairing

Cheese grits are a classic Southern dish and a staple comfort food. They are made by boiling grits (ground corn) in water or broth and then adding cheese, butter, and seasonings. The type of cheese used in cheese grits can vary, but sharp cheddar is a popular choice as it adds a lot of flavour without being too tangy. Other popular cheeses include Parmesan, smoked gouda, and pepper jack. Cheese grits can be served as a side dish for breakfast, lunch, or dinner, and go well with a variety of proteins and vegetables. They can also be made in advance and reheated in the oven or microwave.

Cheddar cheese grits

Grits are a classic Southern dish, a true comfort food, and a staple at any meal, from breakfast to supper. They are made by grinding corn and have a mild, corn flavour. While grits are delicious on their own with just butter, salt, and pepper, adding some sharp cheddar and garlic takes them to the next level.

Ingredients

• Grits (not instant or stone-ground)
• Water or chicken broth
• Butter
• Salt
• Black pepper
• Garlic powder (optional)
• Sharp cheddar cheese

Method

• Bring water or chicken broth, butter, and salt to a boil in a saucepan.
• Add the grits to the boiling liquid, using a whisk to prevent lumps.
• Cover the pot, reduce the heat, and cook the grits according to the package directions.
• When the grits are cooked, stir in the butter, black pepper, and garlic powder (if using).
• Finally, add the grated cheddar and stir until blended.

Tips and Variations

• For a southwestern twist, try using pepper jack cheese instead of cheddar and add some fresh cilantro.
• For richer, creamier grits, use milk instead of water.
• To add some spice, include a pinch of red pepper flakes or some finely diced jalapeno.
• For extra flavour, add some finely chopped herbs such as rosemary or thyme.
• If making ahead, grits can be stored in the refrigerator for up to 4 days and reheated in the microwave or on the stovetop.

Parmesan cheese grits

Grits are a traditional breakfast food made from ground corn. They are similar to polenta, but the two are not interchangeable. There are several types of grits: stone-ground, hominy, quick, and instant. Stone-ground grits are the least processed and require the longest cooking time. Quick or regular grits are the most common type used for home cooking.

How to make Parmesan cheese grits

Ingredients:

• 1 cup stone-ground grits
• 2-3 cups water
• 2-4 tablespoons butter
• 1/4-3/4 cup grated Parmesan cheese
• Salt to taste
• Black pepper to taste
• Garlic powder (optional)
• Paprika (optional, for garnish)

Instructions:

• Bring water to a boil in a medium saucepan. You can also use a combination of water and milk, or chicken/vegetable broth for extra flavour.
• Add a pinch of salt and gradually whisk in the grits.
• Cook over moderate heat, whisking often, until the grits are thick and tender. This usually takes around 20-30 minutes, depending on the type of grits used.
• Reduce the heat and add the butter, pepper, and garlic powder (if using). Continue cooking until the butter is melted and the spices are well combined.
• Turn off the heat and stir in the grated Parmesan cheese until melted.
• Serve immediately. You can garnish with a light dusting of paprika, if desired.

Variations and Substitutions:

• For a nuttier flavour and an earthy depth, use Parmigiano-Reggiano cheese.
• If you don't have Parmesan cheese, you can substitute it with your favourite cheese, such as Gouda or Cheddar.
• For a more savoury version, add garlic powder or fresh minced garlic.
• For a creamier texture and richer flavour, use milk or heavy cream instead of water.
• To amp up the spice, add a pinch of red pepper flakes or finely diced jalapeño.
• Add fresh or dried herbs such as rosemary or thyme for extra flavour.

Grits with garlic

Ingredients

• 1 cup grits (not instant or stone-ground)
• 2 cups chicken broth
• 2 cups water or milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 1/2 cups shredded cheddar cheese
• 2 tablespoons unsalted butter
• Heavy whipping cream (optional)

Method

In a medium saucepan, bring the water, chicken broth, garlic powder, and salt to a boil over medium-high heat. While whisking, slowly add the grits and salt. Reduce the heat to low and cook uncovered for 18-20 minutes or until thick and creamy (or follow the times listed on your grits package). Remove from the heat and stir in cheese and butter until melted. (Add a little bit of heavy cream if desired).

Tips

• If you are using stone-ground grits, follow the cook time on your package, replacing water with chicken broth.
• Leftover cheese grits will keep in the refrigerator for up to 4 days.
• For an extra kick of garlic, add some very finely minced fresh garlic.
• For a southwestern twist, swap out the cheddar for pepper jack and add a little fresh cilantro.

Grits with milk

Grits are a classic Southern dish, made by grinding corn, similar to hominy or maize, in a stone mill. They are a comfort food, rich and creamy, and so delicious!

How to make grits with milk

For a basic grits with milk recipe, you will need:

• 2 cups of milk
• 1 cup of grits (not instant or stone-ground)
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of salt
• 1 1/2 cups of shredded cheddar cheese
• Heavy whipping cream (optional)

Bring the milk, garlic powder, and salt to a boil in a medium saucepan. While whisking, slowly add the grits. Reduce the heat and cook for 18-20 minutes, or until thickened. Remove from the heat and stir in the cheese and butter until melted. Add a little heavy cream if desired.

Tips and variations

• If using stone-ground grits, follow the cooking time on the package, replacing water with milk.
• For a boost of flavour, cook the grits in broth and water.
• For extra flavour, use sharp cheddar cheese instead of mild or medium.
• For a kick of spice, add a pinch of red pepper flakes or some finely diced jalapeño.
• For a Southwestern twist, swap the cheddar for pepper jack and add some fresh cilantro.
• To reheat, use the microwave on 50% power, stirring every 30 seconds, or add a splash of water and reheat over low heat in a saucepan, stirring frequently.

What to serve with grits

Grits are a versatile dish, perfect for any meal. For breakfast, top them with a fried egg and some crumbled bacon, or serve with bacon and eggs on the side. For dinner, they are delicious with grilled shrimp, fried chicken, or short ribs.

Grits with broth

Grits are a classic Southern dish, made by grinding corn. They are a comforting, tasty, and budget-friendly side dish.

How to make grits with broth:

To make grits with broth, you will need:

• 2 cups chicken broth
• 2 cups water or milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup grits (not instant or stone-ground)
• 1 1/2 cups shredded cheddar cheese
• Heavy whipping cream (optional)

First, bring the water, chicken broth, garlic powder, and salt to a boil over medium-high heat. While whisking, slowly add the grits and salt. Reduce the heat to low and cook uncovered for 18-20 minutes, or until thick and creamy. Finally, remove from the heat and stir in the cheese and butter until melted. You can add a little heavy cream if you like.

Tips:

• If you are using stone-ground grits, follow the cook time on your package, replacing water with chicken broth.
• You can store leftover cheese grits in the refrigerator for up to 4 days.
• To reheat, warm them in the microwave for about 30 seconds, or in a saucepan with a splash of chicken broth or milk.
• You can also sprinkle them with cheese and reheat in an oven-safe dish in the oven.

Variations:

• For a Southwestern approach, swap out the cheddar for pepper jack and add some fresh cilantro.
• You can also add some very finely chopped herbs, such as rosemary or thyme.
• To amp up the spice, add a pinch of red pepper flakes or some finely diced jalapeño.
• For a vegetarian option, replace the chicken broth with vegetable broth.

What to serve with grits:

Grits are a versatile side dish that can be served at any meal. Here are some ideas:

• For breakfast, serve grits topped with a fried egg and some crumbled bacon.
• For dinner, try garlic grilled shrimp, or turn them into shrimp and grits.
• Grits also go well with savoury grilled pork chops, seasoned grilled fish, or a delicious pork rib ragu.
• For a Southern classic, serve them with fried chicken or fried fish.

What cheese to use:

• Cheddar is the traditional choice, but you can use any cheese you like. Parmesan and smoked Gouda are two popular alternatives.
• For extra flavour, use sharp cheddar over mild or medium.

Cooking grits with broth adds a boost of flavour and some extra salt. Using chicken broth instead of water gives the grits a savoury taste that pairs well with many proteins.

A note on types of grits:

There are several types of grits, including stone-ground, hominy, quick, and instant. Quick or regular grits are the most commonly used and take about 5-10 minutes to cook. Stone-ground grits are the least processed and require a longer cooking time of about 45-50 minutes. Hominy grits are ground from corn that has been processed with lye and have a slightly shorter cooking time than stone-ground grits. Instant grits are precooked and dried, and are not recommended for this recipe.

Frequently asked questions