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Cheese Grits Recipe

Cheese Grits

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Average Rating:

Total Reviews: 58

Showing 21-30 of 58

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  • on October 02, 2010

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    Love the grits. Made it with water,cornmeal, milk and sugar. Loveen Da Food.!!!

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  • on September 01, 2010

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    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.

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  • on June 27, 2010

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    After making these, grits, I don't think I'll ever make mac & cheese again! Grits instead please!

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  • on April 08, 2010

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    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.

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  • on February 27, 2010

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    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

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  • on January 07, 2010

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    these grits are really good and extremely simple to make!

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  • on November 22, 2009

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    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!

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  • on October 28, 2009

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    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 =

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  • on August 04, 2009

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    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.

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  • on July 26, 2009

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    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..

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