I love cheesy grits like this for a few reasons. One, because I haven’t eaten gluten in years now but I still need some carby comfort! Cheesy grits hit the spot better than pasta ever did for me. The other reason I love grits is because I have a real affection for southern food so I basically HAD to learn how to make grits so that I could make classics like shrimp and grits and serve up respectable BBQ side dishes at our summer get-togethers. If you’ve made polenta before, you can make grits! It’s (almost) the same thing.
Ingredients For Cheesy Grits
- Cheese: Cheddar is classic, but you could play around with the type of cheese, or use a few different kinds for a more complex flavor. I think Gruyere or Parmesan would be nice additions.
- Grits: Stone-ground grits give the best texture and flavor, but quick-cooking grits can be used in a pinch.
- Stock: Use veggie stock to keep things vegetarian, or chicken stock. Homemade stock if you’ve got it!
- Milk: Whole milk is best if you have it. 2% will work. Less fat means less creamy.
- Butter: I use unsalted butter so I can control the salt level in the finished recipe.
- Salt & garlic powder: Just for extra oomph.
Tips for Truly Perfect Cheesy Grits
- Buy the right kind of grits: Grits are made from ground corn, BUT they are not the same as cornmeal. For this recipe, you need to buy stone-ground grits, which are more rustic in texture than cornmeal.
- For really silky, creamy grits with NO LUMPS, stir slowly, but constantly as if you were making polenta or risotto. They will scorch on the bottom, especially in the last few minutes, if you don’t keep stirring.
- If the grits get too thick, whisk in more stock until the texture feels right.
- Add a little heat! A pinch of cayenne or a few dashes of hot sauce (like Crystal) that has a nice vinegary kick.
What To Serve With Cheesy Grits
I top my grits will all kinds of things! Grits are such a wonderful, go-with-everything side dish, I truly think the sky is the limit.
- Try enjoying them as a cozy, soothing side for fried or roast chicken.
- Top grits with crispy crumbled bacon, sauteed shrimp, or collard greens.
- I think they make a wonderful partner for seasonal wild mushrooms. Think mushroom risotto, but grits!
- Last but not least, serve cheesy grits for breakfast with poached or scrambled eggs.
How To Store Leftover Grits
Grits are best fresh, but you can definitely store any leftovers for a few days. When you warm them up, just stir in milk until they return to the creamy consistency you love. Or, you can spread the leftover grits in a pan and let it chill. Then, slice leftovers into pieces and pan fry them in a saute pan to make sort of a grit cake. Delicious with eggs, or as a side dish.
More Grits & Polenta Recipes
Nothing Corn-y About Delicious Recipes
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