Cheese Grits

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Very yummy, but real Southerners know that true grits come from hominy not cornmeal. ;

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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

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I think the recipe is wonderful. Instead of cheddar cheese I used gouda cheese and it tasted amazing!

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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.

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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.

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DEEEELICIOUS!! Reminds me of my mother's southern style. Milk is key to creaminess.

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Oh my yummy goodness! Simple and delicious.

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Delicious and easy!!! I used stone ground yellow cornmeal and it was perfect.

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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.

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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!!!