Food Network
Home> Recipes> Comfort food>
Cheese Grits Recipe

Cheese Grits

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (58)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 58

Showing 31-40 of 58

Sort by:

Newest

  • on July 25, 2009

    Flag

    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!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 28, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 16, 2008

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 27, 2008

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 09, 2008

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 25, 2008

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 26, 2007

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 05, 2007

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 04, 2007

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 09, 2007

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.