Frederic Melton
Cheese grits are a staple Southern comfort food dish for breakfast, but they're also served at lunch and dinner. They are made from ground corn, usually white dent corn, and are cooked in a combination of water and heavy cream. The type of cheese used can vary, but sharp cheddar is a popular choice. Other cheeses that can be used include Parmesan, provolone, and Bleu cheese. For a cup of dry grits, a recipe might call for a stick of butter and a pound of cheese. The grits are cooked slowly over moderate heat until creamy, and the cheese is added at the end, stirred in until melted.
| Characteristics | Values |
|---|---|
| Cheese type | Sharp cheddar, Parmesan, Provolone, Bleu cheese, Cream cheese |
| Broth | Chicken broth, Vegetable broth |
| Other ingredients | Butter, Garlic, Salt, Cream, Tabasco hot sauce |
| Cooking method | Stovetop, Soaking |
| Cooking time | 15-25 minutes |
| Servings | 4-6 |
| Calories | 426 |
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What You'll Learn
Cheddar cheese grits
To make cheddar cheese grits, start by bringing water, milk, or broth to a boil. You can also add heavy cream or butter for a richer dish. Then, slowly stir in the grits and reduce the heat to low. Cook uncovered for 18-25 minutes or until thick and creamy, stirring regularly to prevent clumping. If you are using stone-ground grits, follow the cook time on the package, replacing water with chicken broth.
Once the grits are cooked, remove them from the heat and stir in shredded sharp cheddar cheese, mixing until the cheese is fully incorporated and melted. You can also add butter, salt, pepper, garlic powder, and hot sauce to taste.
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Parmesan cheese grits
To make Parmesan cheese grits, bring water, heavy cream, butter, salt, and pepper to a boil in a medium saucepan. Whisk in the grits, lower the heat, cover, and cook until the grits are thick and smooth. Freshly shredded Parmigiano Reggiano is the best cheese to use, but you can also use grated Parmesan. You can also add garlic powder and cayenne pepper for extra flavour. Stir in the Parmesan until the cheese melts, then taste and adjust the seasoning.
For a more indulgent version, you can replace the water with chicken broth, but be sure to use a low-sodium version and adjust the seasoning before serving. You can also experiment with different types of grits, such as stone-ground or old-fashioned grits, to change the texture and cooking time.
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Bleu cheese grits
A twist on the Southern classic, bleu cheese grits are a delicious and creamy side dish that can be served at any meal. The pungent blue cheese adds a unique flavour to the grits, which can be made even more indulgent with the addition of butter, cream, and salt.
Ingredients
- Water
- Heavy cream or half-and-half
- Salt
- Grits
- Blue cheese
- Butter
- Liquid smoke (optional)
Method
In a medium saucepan, bring water and heavy cream or half-and-half to a boil, being careful as dairy can easily bubble over. Add salt to taste. Slowly whisk in the grits, stirring constantly until combined. Reduce the heat to medium-low and continue whisking until the mixture has thickened, about 3-4 minutes. Add the blue cheese, liquid smoke (if using), and butter, whisking until smooth and thickened to your desired consistency.
Tips
- For a thicker consistency, continue whisking and cooking until the grits reach your desired texture.
- For a runnier consistency, add more liquid.
- Top with crumbled blue cheese and serve hot.
- Bleu cheese grits can be made ahead of time and stored in the refrigerator for up to 4 days.
Variations
While bleu cheese grits are delicious on their own, you can experiment with additional ingredients to create unique flavours:
- Try using milk instead of water for extra creaminess.
- Cook the grits in chicken or vegetable broth for added savouriness.
- For a spicy kick, add a few drops of Tabasco hot sauce.
- For an extra indulgent dish, stir in some cream cheese along with the blue cheese.
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Broth-based grits
To make broth-based grits, first, bring your broth of choice and water to a boil in a medium saucepan. You can also add milk at this stage for a richer flavour. Season generously with salt and, if you like, garlic powder or fresh garlic. Next, slowly whisk in the grits and continue whisking until the mixture thickens. Reduce the heat to low and cook uncovered for 15-20 minutes, stirring occasionally, until the grits are tender and have absorbed all the liquid.
Once the grits are cooked, remove the saucepan from the heat and add your choice of cheese and butter, stirring until they melt and blend smoothly into the grits. You can use sharp cheddar, cream cheese, or a blend of cheeses. Parmesan is also a good option, especially if you plan to serve the grits with a beefy tomato sauce. Finally, season with salt and pepper to taste and serve immediately.
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Creamy grits
Ingredients
- 1 cup grits
- 3 cups water
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt
- Tabasco hot sauce
Method
Place the water, cream, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. While stirring constantly, slowly pour the grits into the saucepan. Reduce the heat to low and simmer, stirring frequently, until most of the liquid is absorbed and the grits are tender, about 20 minutes.
Add the cheese, remaining butter, and a few drops of Tabasco hot sauce. Stir until the cheese and butter are melted. Taste and season with more salt if needed.
Tips
- For an extra creamy texture, soak the grits in salted water before cooking. Bring the water to a boil, remove from the heat, and let the grits soak for 15 minutes.
- Use sharp cheddar cheese for extra flavor.
- You can also add a little bit of Parmesan cheese or cream cheese for a more indulgent dish.
- Grits are a great side dish for breakfast, lunch, or dinner. They go well with ham, eggs, bacon, sausage, or grilled shrimp.
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Frequently asked questions
Cheddar, Parmesan, sharp Provolone, and Bleu cheese are all popular choices.
For a cup of dry grits, you can use a pound of cheese.
You can add cheese to your grits after they are cooked and tender.
