Cheese grits are wonderfully quick and easy to make and are a delicious, gluten-free alternative rice or pasta. Serve with spicy shrimp or a juicy beef stew. This version is extra creamy with a bit of dairy.
There’s something about the texture of grits that was love-at-first-bite. Simultaneously creamy and lumpy, it complements a variety of meals and accommodates toppings like a champ.
What’s the difference between grits and cornmeal?
The difference between grits (polenta) and cornmeal basically comes down to a coarser grind. Grits are also often made from corn that’s been treated with an alkalizing agent to remove the hull.
Fans of corn and corn products – cornbread and the like – will find grits familiar and comforting, like a really great bowl of oatmeal.
Bring the water and milk to a gentle boil, and add the corn grits. Stir well to combine and reduce heat to medium.
Cook for 10 to 15 minutes, until they have a creamy, mash-potatoey texture. Note that if you continue cooking you’ll end up with polenta (the sturdy block of grits that can be sliced like bread).
Mix in a big knob of butter and grated cheese, and serve.
If you’re a savory breakfast person, like I am, cheese grits are a tasty and filling way to start the day, with a side of fruit.
In the South, they’re often served with shrimp, and I have a fondness for using them as a substitute for rice or pasta, such as with a hearty beef stew or roasted chicken.
- 2 cups of water
- 1 cup of milk
- 1/2 teaspoon salt
- 1 cup corn grits (polenta)
- 1 tablespoon butter (plus more for serving, optional)
- 1/4 cup grated parmesan cheese
- Bring the water, milk, salt to a light boil in a medium pot.
- Add the grits and cook for 10 to 15 minutes, stirring frequently until creamy. Stir in the butter and cheese.
- Serve with additional butter and a crack of black pepper, or use as a base for savory toppings.