Cheese Grits

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wa-a-y too much salt, even without the cheese! The cheddar has plenty of saltiness, so I'd leave the salt out altogether. Otherwise, great recipe (nice and simple!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Authentic, easy, and simply delicious. Almost comparable to grandma's grits!!
My changes: I used a more finely ground corn meal. This created a very smooth and creamy consistency that cooked much faster as well.
I also added a little over 1/4 stick of butter to the boiling water/milk/salt mixture as well as black pepper. I found it greatly improved the flavor of the grits to incorporate the butter before cooking versus after cooking.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These grits was fantastic. I fixed them with Paula Deen's shrimp dishes. It was true Low Country Cooking. Husband and son absolutely loved it. It was simple to make.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It is so good! If there is any left the next day we flour and fry them. Yum!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow! So delicious, we used the Hunter sharp Cabot cheese and then topped it with an over-easy fried egg! One of my all time favorites!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My God...do I LOVE grits! I live in the south, but didn't really eat them until recently and now I just can't get enough....The recipe is great! But I made a mod to it that I think makes it even better. I add two minced garlic cloves to the liquid while it's cooking. And now for the big one >> I had some leftover mashed potatoes from the previous evening (about a cup or cup and 1/4...I nuked the 'taters for 20 or 30 seconds to warm them, then folded them into the grits before serving...Amazing! The potatoes slightly thickens the grits and adds another layer to the dish....everyone loved it. Now, I make mashed potatoes the night before we have grits!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe came out creamy and cheesy, just like my grandmother used to make them. I halved it and still had plenty for two people with leftovers.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great flavor and texture. I made mine with hominy grits instead of cornmeal and added some garlic powder at the end with the pepper. Very tasty!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this was very yummy and cheesey i could eat this everyday for the rest of my life yes, that awesome

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I make this ALL the time and it always turns out yummy! I've used all sorts of different cheeses like Mozzarella, Pepperjack, Colby (whatever I have around and they all taste great! My hubby says he doesn't like grits but he loves this dish!