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How do I make cheese grits?

  • g

I know, it sounds pretty obvious. But I recently had cheese grits for the first time. This part I can assume: make grits, add cheese. But should I use water? Milk? Are there spices or anything else I should add?
Thanks.

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  1. Just saw Alton Brown do grits and polenta- the episode is still in rotation so if you have Food TV you might want to try to catch it. Here's his recipe:

    Link: http://foodtv.com/food/cda/recipe_pri...

    1. This dish is a standard on my Kwanzaa table but is very different from the recipe below.

      I substitute buttermilk for the water (enough for 8 servings) then when it's cooled, I add 2-3 eggs, 6 oz. of grated, extra sharp cheddar cheese, about 1 Tbsp. Lousiana-type hot sauce, 4 Tbsp. Butter, 1 tsp. white pepper, 1 tsp. dry mustard, 1 tsp. garlic powder. I put the whole mess in a buttered casserole and then sprinkle on additional cheddar cheese and paprika and bake for about 30-40 minutes.

      This recipe is very forgiving and allows for a lot of personalization. Sometimes, I've added canned or whole milk to the mixture, sometimes not, it depends on how I feel - lol. You can also make it more or less spicy depending on your audience and the time of day you will be serving the dish. I tried it this Spring with a topping of buttered bread crumbs and that was good too.

      1 Reply
      1. re: Erica

        Oooh.. buttermilk in grits. I've never tried that. I know buttermilk does wonders for mashed potatoes. I'll have to give it a try.

        Probably, I'll substitute it for cream next time I make some creamy grits.

      2. Being a Southerner, I grew up on grits and the only way I can get my mid-western husband to even take a bite is to add cheese to them (personally, I just prefer butter, salt and pepper).

        Anyway, I use half water/half milk (had a problem with the milk scalding when I used it solo). Make the grits a little runnier than usual, then add the cheese as it will thicken the grits.

        Have also added garlic powder and cayenne pepper to serve as a side dish at dinner.

        1. I cook the grits per the instructions. Then I had the shredded sharp cheddar, some milk or cream and a few chopped chives to give it some color.

          Seems to work as they were enjoyed.

          1. Add Smoked Gouda, chopped Garlic, chopped Portabella Mushrooms, chopped onions & Half n' Half. One heck of a great taste!