Frederic Melton
Cheese grits are a classic Southern dish that can be enjoyed at any meal, from breakfast to supper. They are made by boiling grits (ground corn) with water or broth, and then stirring in butter and shredded cheese. The best cheeses to use in cheese grits are those that melt well, such as cheddar, parmesan, goat cheese, jack, or smoked gouda. For extra flavour, a mix of two different kinds of cheese can be used, such as half shredded cheddar and half pepper jack.
| Characteristics | Values |
|---|---|
| Cheese type | Sharp cheddar, smoked gouda, parmesan, goat cheese, jack, white cheddar, fontina, blue cheese, pepper jack |
| Other ingredients | Butter, milk, bay leaf, salt, garlic powder, cayenne pepper, smoked paprika, heavy cream |
| Broth | Chicken broth, vegetable broth |
| Preparation | Soak grits before cooking, cook slowly over moderately high heat, stir frequently, add cheese and butter until melted |
| Storage | Refrigerate leftovers in an airtight container for up to 4 days |
Explore related products
What You'll Learn
Sharp cheddar
When making cheese grits, a nice sharp cheddar is a great choice. It adds a boost of flavour without being too overpowering. It's a versatile option that can be used in grits served at any meal, from breakfast to supper.
To make sharp cheddar cheese grits, you'll need grits, butter, sharp cheddar, garlic powder, salt, and pepper. You can also add milk or cream to make the grits extra creamy. Start by bringing water, broth, and garlic to a boil. Add the grits and cook until thickened. Remove from the heat, and stir in the cheese and butter until melted. Season with salt and pepper to taste.
If you're using stone-ground grits, follow the package instructions for cook time, replacing water with chicken or vegetable broth for extra flavour. Soaking the grits before cooking will also help them cook more quickly and evenly. For regular grits, the cooking time is typically around 15 to 20 minutes.
When it comes to the cheese, grate or shred the sharp cheddar. You can also experiment with adding other cheeses like Parmesan or a bit of heavy cream for extra creaminess. Just remember that grits are a comfort food, and sometimes it's best not to mess with a proven combination!
The Cheeses of Taquerias: A Guide
You may want to see also
Smoked cheese
For a recipe that serves four, you will need:
- 1 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1 1/2 cups quick (5-minute) grits (not instant)
- 1 1/2 sticks (6 ounces) unsalted butter
- 8 ounces grated sharp cheddar cheese (extra sharp, if you like)
- 4 ounces grated muenster cheese
To prepare the smoked cheese grits, bring water, stock, and milk to a low boil in a large pot. Then, add the grits and cook until thickened. Remove from the heat and stir in the cheese and butter until melted. You can adjust the consistency by adding a little heavy cream if you prefer your grits on the runny side.
Tijuana Flats Cheese: Pasteurized or Not?
You may want to see also
Parmesan
To make Parmesan cheese grits, you can use freshly shredded Parmigiano Reggiano or pre-shredded Parmesan cheese from the store. If you don't have shredded Parmesan, you can substitute it with grated Parmesan cheese. For a nuttier flavour and an earthy depth, look for Parmigiano-Reggiano cheese.
- In a medium saucepan, bring water, heavy cream, butter, salt, and pepper to a boil. You can substitute water with chicken or vegetable broth for extra flavour.
- Whisk in the grits and cook for about 15 to 30 minutes, depending on the type of grits used. Stone-ground grits may take longer to cook, while yellow or white grits will give you the same results, with yellow grits being more visually appealing.
- Stir the mixture occasionally to prevent it from sticking to the pot. For stone-ground grits, follow the cook time on the package.
- Once the grits are thick and smooth, stir in the Parmesan cheese until it melts. You can also add garlic powder and cayenne pepper for additional flavour and spice.
- Taste and adjust the seasoning as needed. The grits should be tender when bitten.
- Serve immediately, as Parmesan cheese grits are best when fresh. However, they can be stored in the refrigerator for up to one day and reheated later.
So, there you have it! A delicious and simple Parmesan cheese grits recipe that you can whip up for breakfast or brunch. Enjoy the creamy, cheesy goodness of this Southern comfort food.
Cheese Choices for Burek: What's Inside?
You may want to see also
Explore related products
Cream cheese
The type of grits used for cream cheese grits can vary. Stone-ground grits are commonly used, but quick-cooking grits are also an option to shorten the cooking time. The cooking liquid can be water, milk, or chicken broth , depending on the desired flavor and creaminess.
For those who want to make it dairy-free, dairy-free alternatives can be used in place of cream cheese, cheddar cheese, and butter. Additionally, while sharp cheddar cheese is a popular choice, it can be substituted with other cheeses like pepper jack, gouda, or mozzarella.
Cheese Cake Secrets: Which Cheeses Make the Cut?
You may want to see also
Goat cheese
To make goat cheese grits, add butter, water, salt, and pepper to a medium pot and bring to a boil. Then, add the grits and cook until thickened. Finally, add the goat cheese and stir until melted. You can also add a bit of milk if the mixture seems too thick.
For a fun twist, you can even fry your goat cheese grits after coating them in cornmeal to make grit croutons and grit cakes.
Crunch Wrap Cheese: Taco Bell's Secret Sauce
You may want to see also
Frequently asked questions
Mild, medium or sharp cheddar cheeses are great options for cheese grits. You can also use pepper jack for some heat, smoked gouda for a smoky flavour, or parmesan for a salty, nutty finish. If you want extra creamy grits, stir in some softened cream cheese or soft crumbled goat cheese.
Southern cheese grits are traditionally made using sharp cheddar cheese.
You can add butter, salt, pepper, garlic powder, and cream to your cheese grits. You can also add milk or water to loosen the consistency.
