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This easy cheese grits recipe is a breakfast staple in the south. A Georgia recipe for southern style cheese grits is quick to make in less than 15 minutes. American cheese grits an be served with your favorite seafood like shrimp or fried catfish for dinner. This southern cheese grits recipe uses cheddar cheese and quick cooking grits.
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Cheese Grits are a staple at any southern table. Cheese grits can be served alongside crispy bacon for breakfast or fried catfish for dinner. This southern cheese grits recipe is quick, simple, and delicious.
What are southern grits made of?
Believe it or not, corn! Grits are made from either white or yellow corn. The best grits are stone ground but they take a bit longer to cook than quick grits.
What do grits taste like?
Grits may be made from corn but they do not taste like corn at all. They have a creamy, smooth yet slightly gritty texture. Grits take on the flavor of whatever you cook them with.
So if you add cheese to your grits then the grits will taste like whatever cheese you flavored them with.
If you are like my husband, and would rather have sweet instead of savory grits then add some sugar and butter to plain southern grits.
What is the best cheese for cheese grits?
True southern cheese grits are made with sharp cheddar cheese.
I was born and raised in Georgia. Just like our macaroni and cheese, around these parts we prefer our cheese on the sharper side.
When it comes to grits the only way I know how to eat them is with lots of cheese.
But, visit a restaurant here in the south, most of the time they will cut corners to save their budget. Often serving grits with a slice of American Cheese (yes, really) or a few sprinkles of mild cheddar.
Cheese lovers, ya’ll know that neither one of these cheeses will do when it comes to a divine bowl of southern cheese grits.
So I’m sharing with you my secret to making the best southern cheese grits right in your own kitchen. Not only is this recipe easy and delicious but it also takes 15 minutes to make from start to finish.
What do you eat with cheese grits?
Cheese grits can be eaten a variety of ways. Some like to eat cheese grits for breakfast alongside a traditional country breakfast of eggs, biscuits, and your choice of meat like ham, bacon, or sausage.
Others might prefer to eat cheese grits for dinner serving them alongside seafood dishes like fried catfish or topping them with sautéed shrimp.
There is just something about a big bowl of warm, ooey-gooey cheese grits. It definitely will warm your soul. Perfect for cold mornings or just for a little bit of southern comfort food when you need it most.
This recipe is a huge hit with my family. So much so that we always have grits stocked in the cupboard. You never know when that cheesy craving will strike.
How do you like to eat your grits? Sweet or Savory?
I would love for you to give this recipe a try. Let me know what you think of this recipe in the comment section below.
You can serve alongside your favorite breakfast dishes, compliment a seafood feast, or indulge in a bowl all on its own.
Southern Cheese Grits Recipe
The Domestic Diva
This easy cheese grits recipe is a breakfast staple in the south. A Georgia recipe for southern style cheese grits is quick to make in less than 15 minutes. American cheese grits an be served with your favorite seafood like shrimp or fried catfish for dinner. This southern cheese grits recipe uses cheddar cheese and quick cooking grits.
Stir occasionally as grits cook for approximately 5 minutes.
Once grits have thickened, reduce heat to low then add cheese and pepper.
Continue stirring until cheese is completely melted.
Divide into 4 servings. Top with extra cheese if desired. Serve warm.
Notes
Can’t find grits in your grocery store?
These quick cooking grits are our family favorite because they come in a big 5 lb bag and only take 5 minutes to cook.
However, if you have the time thesestone ground white gritswould be wonderful to use in this recipe they would just take a little bit longer to cook. Once thickened you can then add the cheese of your choice.
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Southern Living Test Kitchen Director Robby Melvin prefers to cook grits in a mixture of water and heavy cream. "I use mostly water with 1/4 to 1/2 cup of cream. The water does the trick to tenderize the grits, and the cream adds an obvious richness and creaminess to the finished product," he says.
To me, Southern grits are defined by their sourcing. Anson Mills is one of the most popular small-batch brands, but you can also find brands like Palmetto Farms and Geechie Boy Mill at some grocery stores across the country. Polenta Versus Grits: What's the Difference?
Creamy, cheesy piping-hot grits topped with spicy sausage – I don't think it gets much better than that on a cold day. Breakfast, lunch or dinner – this dish is perfect anytime! Aside from lots of delicious cheese, these grits get their extra creaminess by cooking them in milk.
Cover and let the grits soak overnight at room temperature. If you are not soaking the grits, proceed directly to the next step. Set the saucepan over medium heat and bring the mixture to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes.
Whether you like a sweet start to the day or something more hearty tasting, these grits can be topped with a wide range of ingredients. Sweet: Butter, cinnamon, raisins, syrup, brown sugar, peanut butter, jam, or berries.
Easily achieve the perfect creamy texture and save yourself some serious time in the kitchen by utilizing the little-known tip of adding baking soda to the pot. Just a pinch added early in the cooking process helps the grits to thicken up and can cut the needed cooking time in half.
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"Grits are inherently Southern, so they identify as a taste of the South across cultures," she says. Murray theorizes that grits can be traced back much further than to the kitchens run by African American and white women in the antebellum South.
Grits are a creamy Southern dish made from ground corn. While they're high in carbs and can increase blood sugar, you can eat them in moderation if you have diabetes. Just be sure to pair this savory porridge with healthy, low-carb ingredients and choose less processed, stone-ground varieties when possible.
Grits alone are not high in fat, but they often have butter, oil, or cheese added, adding a significant amount of saturated fat and calories. Be mindful of the preparation method and choose a variety of lower-calorie items like vegetables and fruit to serve with them.
They provide carbohydrates, fiber, and several important vitamins and minerals. Grits are also naturally gluten-free and low in fat and sodium. Grits can be eaten at any meal and they are especially nutritious when paired with vegetables, fruits, unsaturated fats, and lean protein sources.
Conclusion. Adding grits to your dietary plans is a great move. They are a versatile food option that's packed with iron, B vitamins, antioxidants, and several other nutrients. As with all other foods though, be mindful of the possible downsides like nutrient loss during production and a high carb count.
Reduce the heat to low, cover, and simmer until cooked through, 6 to 8 minutes, stirring occasionally. If you want the grits to cook longer and be more creamy, add a little more water, and return to the heat and simmer, stirring, uncovered, until done.
Directions. Combine 4 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes.
At home, I'll often start with a 4:1 ratio by volume of water to grits, and if the grits aren't fully cooked through by the time they've thickened, I'll add more water, bumping the ratio up to 5:1.
Grits are often cooked in either milk or water; we prefer a combination of the two for silky grits that aren't too heavy. For additional flavor, substitute water with chicken or vegetable stock. Grits require a 1:4 cup ratio of grain to liquid.
a few ways. Don't' cook them so long. Use less water and liquids. ...
Get a can of white and yellow hominy at the grocers, Walmart always have them. Drain half the water from the can. Place the remaining water and hominy in a blender. ...
BTW this fresh grits method from the can gives far better flavor than dried boiled grits.
A higher 5:1 ratio by volume of water to grits ensures they cook through fully with no stubborn, hard bits. The recommended stone-ground grits offer the best flavor and texture, particularly when compared to grits made with commercial varieties with a more consistent grind.
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