You could use any melting cheese in this grits recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them “Cheesy Grits.”
Recipe information
Yield
8 Servings
Ingredients
2½
cups whole milk
1½
teaspoons kosher salt
1
cup coarse-ground grits (not instant)
4
tablespoons (½ stick) unsalted butter, cut into pieces
4
oz. smoked Gouda, grated
Kosher salt and freshly ground black pepper
1
tablespoon chopped fresh chives
Need to make a substitution?
Preparation
Bring milk, salt, and 2½ cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits until smooth. Reduce heat to low, cover, and cook, whisking occasionally, until creamy but still with some bite, 20–25 minutes. Remove from heat and whisk in butter and cheese; season with salt and pepper. Serve topped with chives.
Nutrition Per Serving
Calories (kcal) 630 Fat (g) 34 Saturated Fat (g) 20 Cholesterol (mg) 105 Carbohydrates (g) 51 Dietary Fiber (g) 1 Total Sugars (g) 35 Protein (g) 30 Sodium (mg) 840