My wife had never tried grits, so I made these for her. I used half water, half milk and stirred in crumbled bacon bits at the end. Not only were they fantastic that day, they were even better the next day when I formed the leftovers in to patties and browned them in some melted butter. Not the healthiest thing in the world by any means, but tasty!
I make grits all the time but found out that using velveeta cheese is way better than using cheddar cheese. You can put anything in grits, even some salsa, veggies, salmon... almost anything. This is a real southern dish that will warm you up!
My two year old loves grits this way. They are the best. You can adjust the seasoning to taste and I recommend you try different types of cheese for variety.
My husband is from Charleston SC where grits rule! This recipe reminds me of an Edisto Island SC resturant's one! Oh! The savory memory is alive!
I grew up watching my grandmother cook grits and her were always so creamy and perfectly prepared (be it with a little butter S&P or cheese). Her trick to add milk (she never measured it but my guess would be 1/4-1/2 cup) the milk makes them even creamier. I've made what I call "Breakfast Succotash" by mixing cheese grits a scrambled egg and bacon or sausage mix thoroughly and serve with toast...a happy childhood memory for me!
Thank you so much for posting this recipe! My husband grew up with grits & eggs as a breakfast staple and I'd never heard of them before we got married! This is a much easier and more reliable method than the instructions on the package too.
This is really good. However, instead of water, I used 2 cups 2% milk and 1 cup water. And a splash of 1/2 and 1/2. I've also made grits using reduced sodium chicken broth and milk and they are also very good. Thanks for the recipe! These grits were thicker than my other go-to recipe and I like that. Not as soupy as before.
Made this recipe because I had made Shimp and Grits from a different recipe last night and we finished the Grits but still had the shrimp and sauce left over. I wasn't too fond of the other grit recipe because it was too rich (cooked with heavy cream - bleh!). This was perfect I cooked with half low-fat milk and half water. Loved it thanks.
I found some GMO free grits at the store and was anxious to make some cheesy grits. This is the first recipe I tried and there is no need to look at any more! This is wonderful!! I had chili and grits for supper. Ahhhh...life is good!
Cheese grits are OK but they are better without. I prefer quick grits that cook in 5 minutes. 4 cups water to 1 cup grits. In either case best recipe is on the box. For variety the yellow corn grits/polenta is outstanding.
