Cheese Grits

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups whole milk
  • 2 cups water
  • 1 1/2 teaspoons kosher salt
  • 1 cup coarse ground cornmeal
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 4 ounces sharp Cheddar, shredded
Directions

Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.


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4.4 69
Not grits. Kind of surprised Mr. Brown wants us to make grits with cornmeal. I am absolutely positive he knows better. Real grits are made with hominy meal. That's corn treated with lime. Makes it more nutritious and taste different. Substitute hominy grits for the cornmeal in this recipe and you have pretty good grits, Disappointing this is from a guy who's done such good things to bring real food the the American table. Lately he's been more interested in shenanigans than food, with shows in which contestants buy the opportunity to make their competitors have to wear oven mitts while trying to cook or some such. Likewise disappointing. Maybe that's the school this recipe comes from. item not reviewed by moderator and published
Perfect measurements! The second time I made this, I added some garlic. To die for! item not reviewed by moderator and published
I'm Canadian and we don't have grits up here except in a few Southern US style restaurants. First time I tried them I was 22. Loved them immediately. item not reviewed by moderator and published
Excellent. The only change I made was to use 4 cups of nonfat milk rather than a combo of whole milk and water item not reviewed by moderator and published
Take it from a born, bred, and raised deep South girl...I use Jim Dandy brand white grits. The ONLY brand I use. No milk involved. This is the brand my grandmother, and mother used, they can't keep the stuff on the shelves in our stores...Quaker Grits...can't sell enough of them! ANY-who...Just follow the package directions, or do as I do, 3 cups of water, salt...bring to a boil, slowly stir in, with a whisk, the grits(3/4 cups). If you just dump them in the water, they will clump, so stir while pouring. Once they begin to 'blurp', or bubble as they thicken, turn off heat, and put a lid on the pot. Once they have thickened, add a whole stick, yes, I said a whole stick, of butter, stir...now comes the fun part, the CHEESE!! I use mozzarella, shredded colby/jack, mexican blend shredded, asiago, provolone, both shredded, a slice of American cheese, and one each of Baby bel mozzarella, and white cheddar, about a 1/4 cup of each. YUM! G.R.I.T.S....Girls Raised In The South!! item not reviewed by moderator and published
Can u use yellow cornmeal item not reviewed by moderator and published
Great basic grits recipe but could use a little improvement to be healthy... I made this recipe with whole grain cornmeal I first soaked in lime water overnight. I'm docking a star because any cornmeal should be 1) whole grain and 2) soaked in lime water to make niacin available (aka Nixtamalization). I usually to a 1:2 ratio of lime water to cornmeal. I adjusted the water to 1/2 cup. I also altered it to use 1/2 cup buttermilk and 1/2 cup fresh milk, adding in the buttermilk with the grits so it wouldn't curdle. If your end product tastes bitter it means your cornmeal is rancid. It's very important to get cornmeal as fresh as possible (or grind it yourself). If you can't grind it yourself, make sure you buy it in sealed plastic pouches and store them in the fridge upon opening. item not reviewed by moderator and published
Live in nashville, and these grits are the truest thing you get! Incredible! item not reviewed by moderator and published
The aroma, texture and the taste is great until the bitterness hits. I'm not sure if its the cornmeal itself or something else. Can someone shed some light into this, why its bitter? I've had cheese grits before but it wasn't bitter. item not reviewed by moderator and published
Alton is my absolute favorite, but this was a little salty. I will make it again, and half the salt amount. I paired the cheese grits with cajun shrimp, delicious! item not reviewed by moderator and published
Wow! Where have grits been all my life? Loved this recipe, it was creamy, rich, and very easy to make. This will be a side dish "go to" in my home from now on. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
It is so good! If there is any left the next day we flour and fry them. Yum! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
this was very yummy and cheesey i could eat this everyday for the rest of my life yes, that awesome item not reviewed by moderator and published
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! item not reviewed by moderator and published
Very yummy, but real Southerners know that true grits come from hominy not cornmeal. ; item not reviewed by moderator and published
Mind you I always change things a bit according to whats in the house, but was the best grits recipe. I had never just used corn meal before and the family loved it! Very smooth and creamy almost velvet like! Thanks Alton item not reviewed by moderator and published
I think the recipe is wonderful. Instead of cheddar cheese I used gouda cheese and it tasted amazing! item not reviewed by moderator and published
Made this for some friends that had never had grits and they loved them, make sure u keep an eye on them so they don't stick I only had to cook mine for about 18 min. item not reviewed by moderator and published
These are the best cheese grits on the planet. My husband and I eat these with everything. They're even good the next morning with eggs over easy. item not reviewed by moderator and published
DEEEELICIOUS!! Reminds me of my mother's southern style. Milk is key to creaminess. item not reviewed by moderator and published
Oh my yummy goodness! Simple and delicious. item not reviewed by moderator and published
Delicious and easy!!! I used stone ground yellow cornmeal and it was perfect. item not reviewed by moderator and published
Cheese grits are one of my favorite breakfast foods. I love this recipe. I've made it four times now. I was making it w/ hominy grits, but now I live in a place where no such thing exists, so I bought polenta and just made it with polenta, but 1/4 the recipe for two people. It was still good. item not reviewed by moderator and published
I too made the mistake of using regular old cornmeal instead of the stone ground variety. So I wound up with cornmeal mush, which the back of the package suggested. I didn't realize there was a difference when I bought the stuff! However, it was still very tasty even if it wasn't "grits" texture. I'll try it again with the right stuff soon, but I'll give it 4 stars for taste and good faith!!! item not reviewed by moderator and published
Love the grits. Made it with water,cornmeal, milk and sugar. Loveen Da Food.!!! item not reviewed by moderator and published
I love this recipe and the technique. My grits/polenta come out perfect every time. I think some of the reviewers who complain about the "mushy-ness" of the recipe are not using the "coarse" cornmeal. Cornmeal for making cornbread and hoecakes should not be used for making polenta/grits. A coarse or stone-ground meal needs to be implemented. item not reviewed by moderator and published
After making these, grits, I don't think I'll ever make mac & cheese again! Grits instead please! item not reviewed by moderator and published
I didn't have any cheese but I still went ahead and made the grits. These are AWESOME! I love the texture so much, it's like a creamy dinner pudding! This is the only way I'm going to make this from now on. I'm not from the south so I can't say for sure if this is real grits or not, all I know is that it is good and easy to make. I understand that regional food is something people should be proud of. However that said please only write reviews for the recipe if you make it. I also suggest watching the episode for the information not mentioned in the recipe before posting. item not reviewed by moderator and published
Please, Alton! Do a show on Grits v. Cornmeal!!! You've got it all wrong, and it's not such a little thing. After all, don't you think that just about anything soaked in lye is going to taste a bit different? This would make a very interesting show (Grits v. Polenta?) And I absolutely love both. From grits with bacon and butter for breakfast to fried 3 cheese polenta w/ baccala, to polenta cream cake. (By the way, there is also a difference between polenta and cornmeal, especially polenta that has been sun dried.) So, are you up for the challenge? Or do I need to write Bobby? P.S. Love your show, but you're running out of ideas, but not creativity! P item not reviewed by moderator and published
these grits are really good and extremely simple to make! item not reviewed by moderator and published
In 32 years of marriage, one of my southern husband's complaints is that I could never cook grits right. He loved this recipe so much that I caught him in the kitchen scraping out the pot! This California girl can finally cook grits! item not reviewed by moderator and published
I make this when I have extra time and it really is something I look forward too. I make it with whatever cheese i have on hand, guerre, chedder , queso fresco, and it always come out creamy and delicious! I serve it with spam and eggs and i always clean my plate =) item not reviewed by moderator and published
I thought the grits were great, and I'm from the South. They were a nice change of pace, and they were much more substantial than your typical idea of grits. I also like that you can pretty much do anything with them. I added extra cheese (and less butter than called for), bacon, and sauteed diced peppers and onions. Yum!!! They are fluffy, filling, and they can certainly hold their own in any situation. Good with bacon and eggs, but also good with a nice steak. They are quite thick, so forget any ideas about the runny grits you sometimes come across. Don't think it's possible with this recipe. item not reviewed by moderator and published
I just made this for my Atlanta-born wife who took three bites with a decidedly odd look on her face, set down the bowl and declared. "Whatever this is, it isn't grits", followed moments later by "You've made cheesy paste!" It's not your standard grits. However, I'm liking Alton's idea about letting it set, stamping it out with a biscuit cutter and then serving it with meat; with some gravy, this might make a good accompaniment to ham or pork roast.. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
This recipe wasn't difficult and it was delicious. Well worth the time it took to make. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
The recipe is titled 'Cheese Grits" yet does not call for grits, but calls for CORNMEAL! Now, where are the grits in the recipe????? item not reviewed by moderator and published
Excellent recipe. Easy and very good. Unlike what one reviewer thinks, grits are made from regular cornmeal except in a few places where they seem to like hominy. Grits are not only better tasting when made with cornmeal but they look much better as well. item not reviewed by moderator and published
Finally my husband will eat grits. and my kid too. this is a rich recipe. item not reviewed by moderator and published
cheesy anything is good!This was easy to cook,enjoyable to share and just plain old good eats. item not reviewed by moderator and published
Everybody I cook these grits for loves them. item not reviewed by moderator and published
My family didn't eat grits before this! They are such a great side dish for any meal--not just breakfast! We had them with pork loin and greens.--Very southern! Alton's recipes are always great!! item not reviewed by moderator and published
I love these grits. I want to eat them all the time. item not reviewed by moderator and published
these grits are easy and tasty. anyone with a 3rd grade IQ can make these with out messing them up. item not reviewed by moderator and published
Great Recipie! item not reviewed by moderator and published
As good as anything at the Our Way Cafe in Decatur! item not reviewed by moderator and published
Simple and delicious! Goes well as a side and makes a great breakfast. AB does it yet again. item not reviewed by moderator and published
Have to agree with the Southern reviewer, this is not grits. My father was from Tennessee and was always the breakfast maker in our house. We had a lot of grits and mush growing up. My favorite was mush. It was smoother then grits. We used to beg him to make fried mush for breakfast, so he would make a batch before bed to chill. Of course, we would always eat a bowl before going to bed and he had to make more for breakfast. Yum, yum. Of course, these days, they call mush, polenta. Same difference. item not reviewed by moderator and published
Alton! You let your Southern fans down! You should know that you can't make real grits from just plain old cornmeal! You have to start with hominy! Saying you can make grits without starting with hominy is just plain blasphemous! This is just cheesy cornmeal mush. It may be very tasty cornmeal mush, but grits, it is NOT. item not reviewed by moderator and published
This was a simple and tasty recipe. I found the cooking time to be shorter than expected, and I will cut down the salt. Rich and savory with a wonderful texture. I will be making this again! item not reviewed by moderator and published
This recipe is easy, yummy, and extremely rich. I cut it in half, though, because it makes tons. It can be re-heated, too. I've eaten it with eggs in the morning and with hot dogs at lunch. Good, good, good! Ann Seattle item not reviewed by moderator and published
These are the best grits I have ever tasted. I have made them twice. Very good both times. The second time, I added Gruyere cheese and a bit of grated Parmesan cheese in place of the cheddar cheese (idea from Emeril's Baked Cheese Grits). I served these with Paula Deen's Fiery Cajun Shrimp. Yum! Yum! item not reviewed by moderator and published
My husband loves grits, so I was delighted to see this episode and grab the recipe! He professes not to be a cook, but he had no trouble at all making this tasty dish. Sure, it's not as quick as the instant kind, but it had no preservatives and was tastier by far. We'll definitely be making this again! item not reviewed by moderator and published
I had a craving for grits after watching this show, though I haven't had them in years. This recipe is simple and easy and it makes the best grits I've ever had. Even my husband who doesn't like grits went back for seconds. The recipe calls for 1 1/2 tsp salt, but I'd suggest starting with less salt, maybe 1 tsp, and then adjusting it to taste. item not reviewed by moderator and published
Easy there Ciscocooks......<div>Have you tried finding the "real" grits.  Not the quick grits or the instant grits, but the real deal old fashion grits?  They are not easy to find.  But corn meal is easy to find and as close to the old fashion grits that is needed for this recipe.  </div><div>So take it easy when slamming people.  I guarantee that he knows the difference. </div> item not reviewed by moderator and published
I you know better, why did you even bother with this recipe? item not reviewed by moderator and published
Instant grits? <div><br /></div><div>No thank you. </div> item not reviewed by moderator and published
Do you rinse the cornmeal after soaking it overnight? Or do you cook it in the lime water? What type of strainer do you use to separate the meal from the water? item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen