Gouda Grits

If you’ve had your fill of potatoes and rice, it’s time to give grits a spot on your table. This southern classic is an often-overlooked side dish, but it’s an easy swap for other grains like rice or quinoa. Cheesy grits are total comfort food and versatile enough to pair with breakfast, brunch or dinner.

This one-pot Gouda grits recipe delivers big flavor and tastes as if it took far longer than 30 minutes to prep. The grits are cooked in a blend of milk, broth and water, creating a creamy, perfectly savory base. Finish the dish by melting in plenty of shredded Gouda, and the grits become smooth, buttery and nutty. It doesn’t get any simpler or cozier!

Ingredients for Gouda Grits

• Milk: This recipe calls for 2% milk, which strikes a nice balance of making the grits creamy without being overly heavy or rich. Whole milk or 1% works, too, but the richness and fat content will be slightly different.
• Broth: Combining broth with the cooking liquid adds savory depth to the grits. You can use either chicken broth or vegetable broth for a vegetarian option. For extra protein, try using bone broth—it’s an easy way to sneak in a little extra boost of a filling nutrient.
• Grits: Old-fashioned grits are made from ground corn, similar to polenta, but are typically more finely ground. If you can’t find grits, you can use polenta, but the texture may be a bit coarser and you may need to increase the cook time slightly.
• Shredded Gouda: We melt Gouda cheese into the grits for a rich, slightly nutty flavor. For the best texture, shred a block of cheese yourself and avoid pre-shredded cheese, which is often coated with anti-caking agents that can keep it from melting smoothly.

Directions

Step 1: Cook the grits

Combine the milk, broth and water in a large saucepan. Bring the mixture to a boil over medium-high heat, then stir in 1 teaspoon salt and whisk in the grits to prevent lumps. Reduce the heat to low and cook, stirring frequently, for 15 to 20 minutes or until the grits are thick and creamy.

Step 2: Add the cheese

Remove the pan from the heat. Add the shredded cheese, and stir until fully melted and smooth. Season with pepper and additional salt to taste.

Recipe Variations

• Turn up the heat: Stir in a pinch of cayenne, a dash of hot sauce or a spoonful of diced jalapenos for a spicy kick that perks up the whole pot.
• Switch up the cheese: Use smoked Gouda for a deeper, slow-cooked flavor, or blend Gouda with sharp cheddar or Parmesan for extra cheesy goodness.
• Add a flavor booster: Season the grits with a pinch of garlic powder for a savory boost or sprinkle with chopped chives, parsley or green onions just before serving for a pop of brightness.
• Make it into a meal: Top cheesy Gouda grits with a fried egg and crispy bacon for a satisfying breakfast, or use the grits as a base for classic shrimp and grits. You could also serve them with scallops or tender pot roast for a hearty, protein-packed dinner.

How to Store Gouda Grits

Store leftover grits and Gouda in an airtight container in the refrigerator for up to three days. They will thicken as they sit but will soften again when reheated.

Can you make Gouda grits ahead of time?

Gouda cheese grits are the creamiest right after cooking, but you can make them a day ahead and store them in an airtight container in the refrigerator. When you’re ready to serve, reheat them on the stovetop over low heat, adding a splash of milk or broth to restore their original texture.

How do you reheat Gouda cheese grits?

Reheat the grits in a saucepan over low heat, adding a splash of milk or broth to loosen them. Stir frequently until heated through. You can also reheat them in the microwave in short intervals.

Gouda Grit Tips

Can you make Gouda cheese grits without milk?

Yes, you can make grits and Gouda without milk, though they won’t be quite as creamy or rich. If you’re out of milk, simply add an additional 2 cups of broth or water to the cooking liquid. If you skip the milk, consider adding a little extra shredded cheese or a pat of butter at the end of cooking, similar to the method in this easy grits recipe.

What type of cheese is best for grits?

Melty cheeses are the best choice because they blend smoothly into the hot grits. Gouda is a great choice for its creamy texture and slightly nutty flavor, but cheddar, Parmesan, Monterey Jack, pepper jack or cubed cream cheese also work well, depending on the flavor you’re going for.

You can use a blend of cheeses for added depth, and for the best texture, shred the cheese yourself rather than using pre-shredded.

Why are my grits lumpy?

Grits can turn lumpy if they’re added to the cooking liquid too quickly or not stirred often enough. To prevent lumps, slowly whisk the grits into the boiling liquid and keep stirring during the first few minutes of cooking. If a few lumps do form, keep stirring and they should smooth out as the grits cook.

What goes well with grits and Gouda?

Gouda cheese grits pair well with a variety of breakfast and dinner dishes. For breakfast, try them topped with scrambled or hard-boiled eggs, plus bacon or sausage, for a hearty start to the day.

For dinner, use them as a base for sauteed shrimp and mushrooms, fried chicken, pulled barbecue pork or garlicky greens. They also work beautifully as a creamy side dish with grilled chicken or sausages and roasted vegetables.