Cheese Grits

Here is my recipe for cheese grits which I served with my Crock Pot Blackened Chipotle Country Ribs. Cheese grits makes a great side dish for any type of meal. Would be great for brunch.

www.dadwhats4dinner.com

What is a Grit?????

Native Americans offered the first settlers in the US bowls of Rockahominie, a dish consisting of ground up corn grain cooked into a creamy mixture. It is believed this corn mixture kept many of the settlers alive during those cold winters. Today, corn grits hold a prominent place in soul food and southern dishes. They are also used as a side or a pairing with dishes containing very heavily spiced ingredients. Grits may be eaten covered in gravy, cheese or butter and salt; or served with seafood, meats or vegetables. Grits also make a delightful breakfast when served as a hot cereal topped with milk and honey or brown sugar. Grits are a great way to help meet your body’s daily energy needs. The fiber content in grits helps you feel full for longer periods of time and promotes regular digestive functioning. Polenta is a dish that has been popular in Italian and other European cuisine, and is now gaining fans in America as well. It is made from course ground corn (grits), boiled in water to create a porridge. This can be topped and served immediately for a warm corn side dish. Alternatively, you can spread the porridge in a pan and refrigerate it until it sets. Then the polenta can be cut into squares and baked, grilled or fried. Similar to pasta, cooked polenta is delicious topped with marinara sauce, shredded cheese, or grilled or roasted vegetables. Many gourmet Italian and Mediterranean restaurants feature our polenta. Information from Bob’sRedMill.com

Click here if you want to know the difference between Cornmeal vs Polenta vs Grits:

Some cheese grits recipes call for processed cheese (Velveeta) but for this dish I prefer real cheddar. Just stir the cheese in slowly, to melt evenly.

Quick and Easy!

Ingredients:


Directions: 

  1. In a medium sauce pan, bring water to boil.
  2. Slowly stir in grits and return to a boil, stirring constantly.
  3. Reduce heat to low.
  4. Cook 5-8 minutes or until thick, stirring often.
  5. Slowly stir in cheese and butter.
  6. Cook 2-3 minutes uncovered, stirring often, until cheese is melted.
  7. Add salt, pepper, garlic and paprika, Stir to combine.
  8. Sprinkle with dried parsley

Microwave Directions:

Add water, grits, salt, pepper, garlic and paprika to 2 qt microwave safe dish. Cover loosely with plastic wrap and microwave on high for 6 minutes. Stir and microwave for an additional 6 minutes. Stir in cheese and butter. Microwave for 1 minute or more until cheese is melted. Sprinkle with parsley before serving.

www.dadwhats4dinner.com

9 thoughts on “Cheese Grits”

    1. Thanks Julie. I love Cabot’s product and try to spotlight it in many of my dishes. I also love grits. Very versatile. I use it as a base just like I use risotto. It is not surprising that peasant food, from around the world, can be so tasty. Quinn

      1. It really isn’t that hard. It is hands on for 25 minutes but so worth it. I think I have 2 recipe posts on the blog and you can add anything to it to make a meal.

    1. Hi Geri, Do you have access to grits in Singapore? You can also make grits or polenta with cornmeal. Give it a try and let me know what you think.
      Thanks Quinn

      1. Hi Quinn, grits are not common here but I remembered seeing it somewhere before so I’m going to hunt for it. Polenta and cornmeal are easier to get. Have bookmarked this recipe for later. Thanks for sharing!

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s