If there’s one thing we Southerners know, it’s how to whip up some good ol’ Cheese Grits. It’s in our blood, y’all! And this recipe? It’s been passed down and perfected. I add some Gouda cheese, whipping cream and spices to the mix plus it takes less than 20 minutes to prep.
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Ingredient Notes
- Quick Grits: Now, y’all, we’re using quick grits here because they cook up nice and smooth in no time… But I do NOT recommend instant grits – they just don’t have that rich, hearty texture we want.
- Water and Chicken Broth: Or homemade chicken stock (it’s super flavorful y’all!), or a chicken stock concentrate.
- Unsalted Butter: or salted.
- Light Brown Sugar: or even granulated is fine.
- Shredded Gouda Cheese: Or another melty cheese.
How To Make Cheese Grits
- In a medium saucepan, bring the water and chicken broth to a boil. Add the butter and season with salt and pepper.
- Pour in the grits and stir to combine.
- Cover, reduce heat to medium, and cook, stirring occasionally until thickened. Once the grits begin to soak up the liquid, stir in the brown sugar and garlic powder.
- When the grits are done, stir in the coconut milk and cheese in small increments. Add ¼ cup coconut milk and about ½ cup cheese and stir. Continue this until all the milk and cheese are mixed in.
- At this point you can also add more water to thin the grits to your liking. Once they’re done, add a pat of butter on top and chopped fresh chives.
- Season with extra salt as desired, and serve!
Cheese Grits Recipe
Quick grits, butter, and shredded gouda cheese create a comforting dish of cheese grits that are simple to make and endlessly versatile.
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Servings: 8 servings
Ingredients
- 2 1/4 cups Water plus more to thin out to your liking
- 2 cups Chicken broth
- 2 cups Quick grits
- 4 tablespoons Unsalted butter
- Kosher salt
- Cracked black pepper
- 1 tablespoon Light brown sugar
- 1 teaspoon Garlic powder
- 3/4 cup Canned coconut milk
- 2 cups Shredded gouda cheese
Instructions
- In a medium saucepan, bring the water and chicken broth to a boil. Add the grits and butter, season with salt and pepper as desired, and stir to combine.
- Cover, reduce heat to medium, and cook, stirring occasionally until thickened. Once the grits begin to soak up the liquid, stir in the brown sugar and garlic powder.
- When the grits are done, stir in the coconut milk and cheese in small increments. Add ¼ cup coconut milk and about ½ cup cheese and stir. Continue this until all the milk and cheese is mixed in. At this point, you can also add more water to thin the grits to your liking. Season with salt as desired.
Notes
- Use the Proper Water Ratio: Make sure you measure the liquid exactly. It’s best to go with a 2:1 ratio for perfectly creamy grits. But, always double-check the package instructions on your specific brand to be sure.
- Cook Slowly: Don’t rush the cooking process! Cook grits over a lower heat while stirring occasionally. If you stop stirring or turn up the heat, your cheese grits will turn out lumpy instead of creamy.
- Add the Cheese Gradually: When it’s time to add the cheese, go slow and steady. Add it in small increments to make sure it melts smoothly into the grits. Sometimes finding a blob of cheese is good but in this recipe… Not so much.
- Taste as You Go: Give those grits a taste before you call ’em done. You might want a pinch more salt or an extra dash of pepper.
How To Store Southern cheese grits
- Fridge: Wait for your cheese grits to cool down to room temp, then store them in an airtight container or sealed bag for up to 3-4 days in the fridge.
- Reheating: The best way to reheat is on the stovetop. Just add them to a saucepan over low heat, add a splash of broth or water, and stir them until creamy again.
Nutrition
Serving: 1g | Calories: 451kcal | Carbohydrates: 34g | Protein: 19g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 711mg | Potassium: 203mg | Fiber: 2g | Sugar: 4g | Vitamin A: 509IU | Vitamin C: 1mg | Calcium: 427mg | Iron: 2mg
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Recipe Tips
- Use the Proper Water Ratio: Make sure you measure the liquid exactly. It’s best to go with a 2:1 ratio for perfectly creamy grits. But, always double-check the package instructions on your specific brand to be sure.
- Cook Slowly: Don’t rush the cooking process! Cook grits over a lower heat while stirring occasionally. If you stop stirring or turn up the heat, your cheese grits will turn out lumpy instead of creamy.
- Add the Cheese Gradually: When it’s time to add the cheese, go slow and steady. Add it in small increments to make sure it melts smoothly into the grits. Sometimes finding a blob of cheese is good but in this recipe… Not so much.
- Taste as You Go: Give those grits a taste before you call ’em done. You might want a pinch more salt or an extra dash of pepper.
Serving Suggestions
- There aren’t many dishes cheese grits don’t go well with. Use them as a bed for Pomegranate Braised Short Ribs, Southern Smothered Pork Chops, or Fried Catfish to get super Southern with it!
- You can also serve them as part of a Southern breakfast spread with Brown Sugar Bacon, Hash Browns, Hoe Cakes, and Bacon Cheddar Biscuits. You’ve got options people!
- Ain’t nothing like cornbread and grits to make you feel right at home! it’s a classic side that pairs wonderfully with cheese grits.
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Recipe help
My grits turned out too thick. How can I fix them?
Just stir in a bit more water, broth, or even a splash of milk until they reach your desired consistency. It’s an easy fix!
What can I use if I don’t have quick grits?
If you don’t have quick grits, you can use regular grits, but they’ll take a bit longer to cook. Follow the package instructions for cooking times and liquid ratios.
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This is exactly how I make my savory grits (without the brown sugar). I also LOVE adding in bacon and jalapeño!
Who knew grits could be so tasty? This Cheese Grits recipe is a game changer! Creamy, cheesy, and oh so comforting. Now I can finally say I know what all the fuss is about. Yum!
Wow this dish looks delicious!! will make it for the family as we really like savory dishes. Thank you for the recipe 🙂
This is true comfort in a bowl! I would have never thought of cheese and grits together, but it tastes amazing.
Oh my goodness, these grits are SO tasty! Love the addition of creamy coconut milk, and the Gouda makes them sooo good-a! 🙂
These cheese grits look perfect! I have never had grits before, but someone told me to bring some to a potluck so I have been looking up alllll the recipes and this one sounds the best. So excited to make this!