Cheese Grits

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I am a New Orleanian living in Colorado and I really miss The South. When I saw this on Good Eats, I knew it would be fantastic! And I was right! FANTASTIC!!

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I love grits and eat them all the time. I thought this was a yummy take on classic grits. The milk made them more creamy!

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Excellent side dish; nice cheese flavor, consistency, perhaps a bit too much salt. Kosher salt crystals can vary in size so you might want to go light at first. I also made mine with instant grits and cut the recipe in half. As one reviewer says it does make a lot; I got four servings. When I do it again, I'm going to try it with the cornmeal. I suspect it will give it more of a "cheesy" appearance.

Overall simple to prepare, high on taste and nice appearance; Good Eats!

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This recipe wasn't difficult and it was delicious. Well worth the time it took to make.

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These are very tasty. To the silly southern "purists" below complaining about hominy, watch the show or read the episode transcript (http://www.goodeatsfanpage.com/Season8/grits/true_grit_trans.htm. He says that "traditional grits are made with hominy that is corn that's been treated with alkaline and such corn is almost always white... but white does not a corn meal make." These may not be traditional grits, but it's from a show on cornmeal and this is a darned fine cornmeal grits recipe. Read the comments at the bottom of the transcript and you'll see that he actually prefers hominy grits but that's not what the show was about. It was about cornmeal, from which he made these grits, a savory polenta, and a tasty looking cake. If you say "this isn't grits, it's cornmeal mush"... well what are grits then? Hominy mush? Get real people!

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This recipe is delicious and very easy, but it is actually what my grandma from WV called cormeal mush, it's not what my grandma from NC called grits. If you have extra left over chill it, cut it into squares and fry it for breakfast the next morning...it's very good! Just keep in mind the yellow cornmeal "looks" better than the white, which can look pasty.

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I am from CT and although I lived in DC for 4 years, never ate grits until I saw this episode of Good Eats and tried it out. This recipe makes a LOT of grits so I only make half which works out fine but then I usually don't need so much time to cook the grits. I also don't always put the cheese in either, and use other add-ins like scallions. But, as a basic starter recipe, it's good and versatile.

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It's not bad, but it doesn't have the texture of true grits. While some manufacturers may claim that cornmeal is the same as grits, it isn't. Boiling regular cornmeal makes mush, not grits. It tastes all right, but not the same as grits.

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If you like your grits creamy, this is a perfect recipe. I of course use grits instead of regular cornmeal. I also add a healthy dollop of hot sauce - these the best grits I've ever cooked!

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I didn't grow up eating grits, so am definitely not qualified to say whether this dish is authentic, but I can definitely speak to the fact that they're GREAT! They are creamy and melt in your mouth - great for breakfast or a side dish. They also reheat well. Thanks AB!