Cheesy Grits

Whether you serve them straight up or fried, cheesy grits make a great addition to breakfast or brunch.

Yield 6-8 servings
Time 10 minutes
  • medium saucepan
  • whisk
  • 3 c milk OR 1 c cream + 2 c water
  • 1 t salt
  • ¾ c quick grits
  • 1 t hot sauce or paprika
  • ½ c smoked cheese (like mozzarella or gouda), grated
Directions Combine milk and salt over medium-high heat. As soon as it boils, slowly add the grits, whisking constantly. Reduce heat to medium-low and continue cooking, stirring occasionally, for 5 fminutes.

Stir in the hot sauce and cheese. When the cheese is melted, add more liquid if necessary to achieve desired consistently.

At this point, you can either serve the grits or spread them into a buttered 8×8 baking dish, refrigerate them for an hour, then cut into squares or triangles and fry until golden brown.


This recipe is from the Cafe Flora Cookbook, by Catherine Geier and Carol Brown (read my review).

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