Cheese Grits

5 from 5 votes

Quick grits, butter, and shredded gouda cheese create a comforting dish of cheese grits that are simple to make and endlessly versatile.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: soul food, Southern

Servings: servings

Calories: 451kcal

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.

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.