Cheese Grits are creamy, hearty and delicious. The key is preparation method. They’re cooked with milk and butter.
Serve this southern classic as a side dish Pairs well scrambled eggs, biscuits, bacon, or sausage, waffles, pancakes.
My precious aunt (73 years young) LOVES to make hearty cheese grits for breakfast.
I like Aunt Jemima Quick Grits. Used some to make this recipe. This is not a paid endorsement. Delighted to mention a really good product.
The dark specs in dry grits are from the corn used to make them. The specs are not harmful and do not affect taste or texture.
What are grits and how do you make grits?
Grits are made from crushed or ground “dent” corn which has a soft, starch kernel.
Usually boiled in hot water, milk or a combination of both.
Commonly served for breakfast or as a side dish.
Cooked grits have thick yet creamy consistency.
Grits are often seasoned with salt, black pepper, butter, and cheese. Many like to add sugar.
Fried chicken, fish, sausage, shrimp are often paired with creamy grits. Delish!
The word “grits” is derived from an Old English word grytt, which means coarse meal.
There are several varieties of grits: fast-cooking, instant and stone-ground.
Interesting Fact: Grits are South Carolina’s official food.
Scrambled eggs, crispy fried bacon, and cheese grits are good for breakfast, lunch or dinner.
Several years ago while in the airport, I listened in on a lively conversation. Some southerners were sitting behind me talking about their love for grits. I recognized their deep southern accents.
Someone with a northern accent said, “I’m from New York. Never heard of grits. What are grits and how do you make them?”
The southerners graciously explained what grits were and how they like to cook ’em in milk and butter.
One man liked dipping thin crusty biscuits in hot grits. Another liked his mixed with scrambled eggs and bacon. All of it sounded good!
Finally, the New Yorker declared he was going to have some grits before flying back home!
I was hungry after listening to their lively conversations. Made some grits when I got home!
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.