Cheese Grits A Beginner’s Guide: The best traditional southern grits are made with lots of cheese and butter, making them very creamy and cheesy. Feel free to eat it for breakfast or as a smooth, tasty side dish with your favorite proteins for dinner.
Why We Love This Recipe for Cheese Grits
You’ve heard or said this phrase at least once in your life if you’re from the South. If you haven’t, good for you! People usually say this as a sassy phrase like “kiss my you-know-what,” but smart chefs who know how to make the creamiest, cheesiest, smack-your-mama-good grits can also use it in a playful way.
The Creamiest Cheese Grits are served in a big bowl and have more cheese on top. They look like they beg to be eaten with a big spoon. Feel free to kiss the cook if your family and guests want to after you serve this grits recipe!
You can make grits in less than 30 minutes and they make a great breakfast or side dish. Making cheese grits from scratch is pretty easy. Just make sure to keep an eye on them and stir them often so they don’t stick to the pot.
What Do Grits Mean?
Corn grits are made from cornmeal that has been boiled and ground very fine. They naturally taste like light, sweet corn and have a rough texture. Granits get very soft and creamy when cooked with milk and butter, making a porridge-like texture.
One of my favorite comfort foods for breakfast, and they’re also a great side dish for dinner. Grits are one of the few foods that can be used in so many different ways.
Simple, healthy ingredients and lots of strong spices are what make Southern-style grits taste their best.
Everything you need to make the best cheese grits ever is here:
Milk: In order to make grits that are extra creamy, use whole milk.
Water: For making tasty dinner grits, use chicken broth instead of water.
Corn grits: Not those instant grits, but real grits made with cornmeal. People from the south love white corn grits.
Seasonings: Salt, garlic powder, cayenne pepper, and smoked paprika are used as seasonings.
Butter: It gives food great flavor and makes things smooth.
Cheddar cheese: or any other cheese you like.
We used half pepper jack cheese and half cheddar cheese shreds for this recipe. I like this because it gives the grits the perfect creamy texture and a nice spicy kick.
That being said, you can use any cheese you like. Based on how you want to serve them, you can make the creamiest and cheesiest grits with grated parmesan cheese, all cheddar cheese, or even softly crumbled goat cheese. Pick a cheese that melts easily.
How to Make Oatmeal
- Just put the milk, water, salt, garlic powder, cayenne pepper, and paprika in a big 6-quart sauce pot and mix them together. Put it on medium-high heat and boil it.
- Once there are no more clumps, whisk the grits into the boiling water. Then turn down the heat to medium-low. Cover and let it simmer as directed on the package, stirring every now and then.
- Mix in the butter and cheese shreds once the grits are soft but thick. After you taste it, add more seasoning if you think it needs it.
- Tip: If you don’t like how thick the grits are, add another ¼ to ¾ cup of water and mix it in.
- Put the grits into bowls for each person or a big bowl so that everyone can share. As they cool, they will keep getting thicker. On top, sprinkle a lot of extra cheese, and then serve.
Advice and Help
- Cooking grits slowly and low is the key to making them tasty and free of lumps.
- When you first add the grits to the pot, whisk them constantly.
- Then, stir them a lot while they’re cooking to make sure there are no lumps!
- Is the grits not soft enough for you? Add more water near the end of the cooking time and let them cook a little longer!
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