Cheese Grits: Unraveling The Hearty Comfort Food's Secrets

Cheese grits are a classic Southern dish, and a true comfort food. They're rich, creamy, and so delicious. But what goes into cheese grits?

Well, the first thing you'll need is grits. There are different types of grits, including stone-ground, hominy, quick, and instant. Quick-cooking grits are the most common variety, and they're what you'll usually find in recipes. You'll also need some kind of liquid to cook the grits in—this could be water, milk, chicken broth, or a combination of water and heavy cream.

Now for the cheese. Cheddar is the traditional choice, but you can use pretty much any cheese you like. Parmesan, sharp Provolone, and Bleu cheese are all popular options. And of course, you'll need some butter. Other possible ingredients include garlic, hot sauce, and salt and pepper.

Grits are made from ground corn

There are several different types of grits: stone-ground, hominy, quick, and instant. Stone-ground grits are the least processed and are ground from whole dried corn kernels with the germ retained in the final product. They have a coarse texture and require a longer cooking time of about 45 to 50 minutes. Hominy grits, on the other hand, are ground from corn that has been processed with lye to soften the outer hull, which is then removed before grinding the remaining kernel. This type of grit also has a coarse texture but takes less time to cook than stone-ground grits.

Quick or regular grits are the most commonly used for home cooking as they are readily available and have a medium to fine grind. They take about 5 to 10 minutes to cook, making them a convenient option for busy cooks. Instant grits, on the other hand, are very finely textured and have been pre-cooked and dried, requiring only hot water for reconstitution. However, they are not typically favoured by Southern cooks.

When preparing cheese grits, it is important to note that grits are not the same as cornmeal or polenta, and substituting one for the other can result in different tastes and textures. For cheese grits, sharp cheddar cheese is often used as it adds a nice kick of flavour without being too overpowering. However, other cheeses such as Parmesan, sharp Provolone, or Bleu cheese can also be used to add a unique twist to this classic dish.

In addition to cheese, other ingredients such as butter, milk, garlic, and spices can be added to grits to enhance their flavour and creaminess. For a spicier kick, a pinch of red pepper flakes or finely diced jalapeño can be mixed in. Fresh or dried herbs like rosemary or thyme can also be added for an extra punch of flavour.

Grits are a versatile and delicious dish that can be enjoyed in a variety of ways, whether as a comforting breakfast bowl or a savoury side to grilled pork chops or fish. They are easy to prepare, budget-friendly, and perfect for any meal of the day.

Different types of grits

There are several different types of grits, each with its own unique characteristics and cooking requirements. Here are some of the most common types:

Stone-Ground Grits

Stone-ground grits are made from whole dried corn kernels that are coarsely ground using a traditional grist mill. This process includes grinding the entire kernel, including the germ, which gives stone-ground grits a speckled appearance and a toothsome texture. They have a rich corn flavour and are less processed than other types of grits, making them more perishable. Stone-ground grits typically take longer to cook, ranging from 20 to 60 minutes.

Quick or Regular Grits

Quick grits and regular grits differ only in granulation. Quick grits are finely ground and cook in about five minutes, while regular grits have a medium grind and take about ten minutes to cook. Quick grits are not pre-cooked and dehydrated, resulting in a product that is faster to cook but has less texture. Regular grits are often labelled simply as "grits" or with terms like "old-fashioned" or "traditional". They are more affordable than stone-ground grits and offer a more traditional texture and flavour.

Hominy Grits

Hominy grits are made by first treating corn kernels with lye or sodium hydroxide, a process known as nixtamalization. This process softens the tough outer hull of the corn, which is then removed before grinding the remaining kernel. Hominy grits have a naturally creamy and soft texture due to the nixtamalization process, which also makes the corn more nutritious by releasing niacin (vitamin B3). They have a coarser texture and a shorter cooking time compared to stone-ground grits.

Instant Grits

Instant grits are the fastest-cooking option, taking less than two minutes to prepare. They are finely ground, pre-cooked, and dehydrated before packaging, making them very convenient but less flavourful and textured than traditional varieties. Instant grits are ideal for those who are short on time but may not satisfy those seeking a more authentic grits experience.

Broth and water

While some recipes for cheese grits use water, others use a combination of broth and water to cook the grits. Broth adds a boost of flavour and extra salt to the dish. Chicken broth is a popular choice, but vegetable broth can be used for a less "dinner-like" flavour.

For a single serving of cheese grits, you will need 1 cup of liquid. This can be a combination of broth and water, or broth alone. For example, a recipe for four servings of cheese grits might call for 2 cups of chicken broth and 2 cups of water.

When making cheese grits, it is important to bring the liquid to a boil before adding the grits. This ensures that the grits cook properly and results in a creamy, delicious dish.

In addition to broth and water, other liquids that can be used in cheese grits include milk, cream, and stock. These liquids add richness and flavour to the dish.

When preparing cheese grits, it is also important to season the dish properly. Salt, pepper, and hot sauce are commonly used to enhance the flavour of the grits.

Cheese

Ingredients

The primary ingredients in cheese grits are grits, butter, cheese, and a liquid such as water, milk, or broth.

Grits

Grits are ground corn and come in various types, including stone-ground, hominy, quick, and instant. For cheese grits, it is best to use regular, quick-cooking, or instant grits. Stone-ground grits are the least processed and have a longer cooking time.

Butter

Butter adds richness to the dish. One recipe calls for a whole stick of butter for a cup of dry grits, while others use lesser amounts.

Cheddar cheese is the most commonly used cheese in cheese grits, with sharp cheddar being a popular choice for its extra flavour. Other recipes use a combination of cheddar and Parmesan, while some suggest using Parmesan, sharp Provolone, or Bleu cheese.

Liquid

Water is the most basic liquid used in cheese grits, but recipes often call for milk, broth, or a combination of water and heavy cream for added flavour and richness.

Preparation

The preparation of cheese grits is relatively simple and involves boiling the liquid, adding the grits, and then stirring in the cheese and butter until melted.

To start, bring the liquid (water, milk, broth, or a combination) to a boil in a saucepan. You can also add salt and/or garlic powder for extra flavour. While stirring constantly, slowly pour in the grits, reduce the heat, and simmer until most of the liquid is absorbed and the grits are tender. This usually takes around 15 to 20 minutes, depending on the type of grits used.

Once the grits are done, remove them from the heat and stir in the cheese and butter until they are melted and blended. You can also add some hot sauce or pepper for an extra kick.

Serving

Storage

Leftover cheese grits can be stored in the refrigerator for up to 4 days. To reheat, place the grits in the microwave on medium power, stirring occasionally, or add a splash of water and reheat over low heat in a saucepan, stirring frequently to prevent sticking.

How to prepare cheese grits

Ingredients

You will need the following ingredients to make cheese grits:

• Grits (not instant or stone-ground)
• Water or broth (chicken or vegetable)
• Butter
• Salt
• Pepper
• Cheese (cheddar, parmesan, or a mix of both)
• Garlic powder (optional)
• Milk (optional)
• Red pepper flakes or jalapenos (optional)

Method

• Boil the liquid: Bring water, broth, and garlic (if using) to a boil in a medium saucepan. You can also add butter and salt to the pot at this stage.
• Add the grits: While whisking continuously, slowly pour the grits into the boiling liquid. This step is crucial to prevent lumps from forming in your grits.
• Cook the grits: Reduce the heat to low and cook the grits until they are thickened. The cooking time will vary depending on the type of grits you are using, so follow the instructions on the package. For regular grits, this step should take around 15-20 minutes.
• Add the cheese and butter: Once the grits are cooked, remove them from the heat and stir in the cheese and butter until they are melted and well combined.
• Season and serve: Taste the grits and adjust the seasoning with salt and pepper as needed. Serve the cheese grits immediately while they are still hot and creamy.

Tips and Variations

• You can make cheese grits ahead of time and reheat them in the oven or microwave when needed.
• For a richer and creamier version, use milk or heavy cream instead of water in the recipe.
• Spice up your grits by adding red pepper flakes or finely chopped jalapenos.
• Experiment with different types of cheese, such as Parmesan, smoked Gouda, or sharp Provolone.
• For a southwestern twist, try using pepper jack cheese and add some fresh cilantro.

Frequently asked questions