Sandra This Paula Deen Cheese Grits is a rich and creamy recipe, which is made with sharp cheddar cheese and old-fashioned grits. It’s the ultimate comfort food recipe, perfect as a classic Southern side dish.
Paula Deen Cheese Grits Ingredients
- 3 cups water
- 1 cup heavy cream
- 8 tablespoons (1 stick) unsalted butter, divided
- 1 teaspoon kosher salt, plus more as needed
- 1 pound sharp cheddar cheese
- 1 cup old-fashioned grits, such as Quaker
- Tabasco hot sauce, plus more for serving
How To Make Paula Deen Cheese Grits
- Boil the liquids: In a medium saucepan over medium-high heat, bring the water, heavy cream, 4 tablespoons of the butter, and 1 teaspoon of kosher salt to a boil.
- Cook the grits: While stirring constantly with a whisk, slowly pour the grits into the boiling liquid. Reduce the heat to low and let the grits simmer, stirring frequently, for about 20 minutes, until most of the liquid is absorbed and the grits are tender.
- Add cheese and finish: Add the grated cheddar cheese, the remaining 4 tablespoons of butter, and a few drops of Tabasco hot sauce to the pot. Stir until the cheese and butter are completely melted and the grits are smooth. Taste and season with more salt if needed. Serve immediately.
Recipe Tips
- How to prevent lumpy grits? The most important step is to whisk constantly while you are slowly pouring the dry grits into the boiling liquid. This prevents them from clumping together.
- What kind of grits are best? The recipe calls for old-fashioned grits. Do not use instant or quick-cooking grits, as the texture will be very different and they will not absorb the liquid in the same way.
- Can I make this ahead of time? Yes, this is a great make-ahead dish. The grits can be transferred to a baking dish, cooled, covered, and refrigerated for up to 3 days. Reheat them, uncovered, in a 300ºF oven until heated through.
- How to get the best cheese flavor? For the creamiest, most flavorful result, use a block of sharp cheddar cheese and grate it yourself. Pre-shredded cheeses often contain anti-caking agents that can make the grits grainy.
What To Serve With Cheese Grits
These rich and creamy grits are a classic Southern side dish and a perfect base for many meals.
- Shrimp and Grits
- Fried Chicken or Pork Chops
- As part of a breakfast platter with eggs, bacon, and sausage
- Alongside braised short ribs or collard greens
How To Store Cheese Grits
- Refrigerate: Leftovers can be refrigerated in an airtight container for up to 4 days. The grits will become very firm when chilled.
- Reheat: To reheat, you can place the grits in a saucepan with a splash of milk or cream and heat gently, stirring, until they are creamy again.
Cheese Grits Nutrition Facts
- Serving Size: 1 serving
- Calories: 480 kcal
- Fat: 38g
- Carbohydrates: 18g
- Protein: 16g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. While sharp cheddar is classic, you could also use Gruyère, smoked Gouda, or a Monterey Jack for a different flavor profile.
Grits will continue to thicken as they sit. You can easily thin them out by whisking in a little warm milk or chicken broth until they reach your desired consistency.
For a lighter version, you can substitute the heavy cream with half-and-half or whole milk, and reduce the amount of butter and cheese. The final result will be less rich but still delicious.
Try More Recipes:
- Paula Deen Mac and Cheese Casserole Recipe
- Paula Deen Pimento Cheese Recipe
- Paula Deen Slow Cooker Macaroni and Cheese Recipe
Paula Deen Cheese Grits Recipe
Description
A classic, rich, and incredibly creamy Southern cheese grits recipe that’s perfect as a comforting side dish for any meal.
Ingredients
Instructions
- In a saucepan, bring water, cream, 4 tbsp of the butter, and salt to a boil.
- Slowly whisk in the grits. Reduce heat to low and simmer, stirring frequently, for about 20 minutes until tender and thick.
- Stir in the grated cheese, the remaining 4 tbsp of butter, and a few drops of Tabasco.
- Stir until the cheese and butter are melted.
- Taste and season with more salt if needed. Serve immediately.
Notes
- Whisking constantly as you add the grits is the secret to a smooth, lump-free result.
- For the best flavor and texture, use old-fashioned grits, not instant.
- This dish is very rich and satisfying; a little goes a long way!
- The grits can be kept warm in a baking dish in a low oven until you are ready to serve.
