If ever there was a standby side dish, this is it. Cheese grits. Absolutely delicious. My entire family could eat them morning, noon, and night.
There are lots of recipes for cheese grits out there, and I have tried about 12 different versions. This one is my favorite. The original recipe came from a Southern Living magazine from way back when. I won’t name the year, partly because I don’t remember it, and partly because it will make me feel older than necessary.
Over the years, I have radically adapted the Southern Living recipe to create a healthier version, including trimming the butter by 75%. But remarkably, these are the creamiest and cheesiest grits I’ve tasted. I’m convinced it’s the Parmesan that does the trick. Use Parmigiano Reggiano if at all possible. If you’re short on time or cash, just grab the shredded parmesan from the cheese aisle. But whatever you do, do not use the green canister of grated parmesan! Your cheese grits will not get along well with the green canister.
While I can find a way to serve grits with just about anything except pasta, these grits are exceptionally good with grilled basil chicken with pepper jelly, or with meat loaf and tomato gravy (which I’ll post later this week.)
My kids adore them. My husband does a dance when he sees them on the table (especially served with red pepper jelly.) My dad eats them by the plateful. My mom complains the whole time she’s eating them about how fabulous they are and how they will ruin her diet (even though they won’t…really…unless she eats a second helping.) My step dad loves them more than anything else I cook.
In conclusion, you need to make these grits. Now shake that booty!
Parmesan & Cheddar Cheese Grits
Serves 6 to 8
- Prep time: 15 minutes
- Bake time: 25 minutes
- 2 cups chicken (or vegetable) broth
- 2 cups skim milk
- 1 cup + 2 Tbsp quick grits (uncooked)
- 2 Tbsp butter
- 3/4 cup shredded parmigiano reggiano (or 1 cup shredded parmesan)
- 1/2 cup sharp shredded cheddar
- 1/2 tsp salt
- dash or two of ground cayenne
- 1/2 cup egg substitute (or 2 eggs, beaten)
- Preheat oven to 350
- In a medium pot, bring chicken broth, milk, and grits to a boil over medium high heat, stirring often so that grits don’t stick
- Reduce heat to low and stir in butter, cheeses, and spices
- Remove from heat and pour egg substitute (or beaten eggs) into a medium bowl
- Temper the eggs by quickly stirring about 1/2 cup of the grits into the eggs
- Stir tempered eggs into the grits until well blended, then pour grits mixture into a greased 2 quart baking dish
- Bake uncovered at 350 for 25 minutes or until just beginning to brown