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Stick to the basic cheesy grits or change it up with our chorizo, bacon and eggs, or spinach and tomato variations.




  • In a large saucepan heat butter over medium. Add garlic; cook and stir 2 minutes. Stir in chicken broth, milk, and pepper. Bring to a simmer.

  • Add grits in a steady stream, stirring constantly. Reduce heat to medium-low. Cook and stir 6 to 8 minutes or until mixture thickens. Stir in cheeses until melted. If desired, top with sauteed mushrooms, creme fraiche, and/or rosemary. Serves 8.

Chorizo Bowl:

Prepare as directed, substituting Monterey Jack cheese for the Gouda and adding 1 finely chopped jalapeno pepper with the cheeses. Serve topped with cooked chorizo or breakfast sausage, avocado, cilantro, and salsa.

Bacon and Eggs:

Prepare as directed, stirring chopped cooked bacon into grits with the cheeses. Top each serving with an egg and bacon strips.

Spinach and Tomato:

Prepare as directed, substituting mozzarella for the Gouda and stirring 3 cups fresh baby spinach and 2 chopped roma tomatoes into grits with the cheeses. Top with fresh basil and roasted tomatoes.

Nutrition Facts

253 calories, (8 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 40 mg cholesterol, 463 mg sodium, 23 g carbohydrates, 1 g fiber, 3 g sugar, 12 g protein.