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Cheddar Cheesy Grits Recipe

Cheddar Cheesy Grits

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

Showing 1-8 of 8

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  • on November 30, 2006

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    Great flavor and fancy enough to serve alongside pork tenderloin. Will satisfy any Southerner!

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  • on August 06, 2006

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    Really good recipe, easy side, and excellent with grilled corn added!

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  • on April 18, 2006

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    This recipe was so easy to make and the grits were really thick! Perfect!

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  • on April 09, 2006

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    This was a good choice to use with the Dry-rubbed London Broil. I used "Black Diamond" 5 year aged cheddar. It was awesome! I'm so glad I happened to be channel surfing and came across this. The only thing I did different is I added some toasted minced onion in with the milk. Everyone wants this again.

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  • on April 03, 2006

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    I loved Grits before ... but these are Exceptional!!!

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  • on January 03, 2006

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    My family loves grits, but I hate making them. the southern tradition calls for more than an hour of cooking, tons of ingredients. So, I tried this one and my critical husband liked it. The flavor was great. Also suggest substituting Velveeta instead of cheddar and adding cheddar to the top as a crust. Voila!

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  • on December 01, 2005

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    As plain grits this was fine. But CHEESEY? NO! I followed directions and used very expensive sharp white cheddar cheese. All it added was calories. Absolutely no taste! This recipe needs some drastic overhauling, it is totally bland. Look for other cheesy grits recipes on this site, I am sure you will be happier.

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  • on December 01, 2005

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    I thought Dave used Polenta in this recipe when I watched it so that's what I bought. I just cooked the polenta in the milk with some salt. It was really tasty. I think the salt is negotiable - some might find it too salty at 1 whole teaspoon - start with half. The cheese is a must.

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