How do I make cheesey grits?

[tomwed]

This is what I want to make [*see below] and can figure most of it out for myself except for the cheesey grits.

I would like to know:
what brand of grits to buy,
where to buy it,
should I follow the directions on the package or not
and what kind of cheese do you think they are using

[be kind, I'm from NJ and the first time my family and I saw grits on a plate next to the other breakfast foods we all silently looked at each other until the waitress left :shrug:]

Locally I had Shrimp and Grits in the Lighthouse Rest. and thought it was wonderful. If you have too, that's the grit consistency I am looking for.

*Low Country Shrimp “n” Grits
Hot homemade cheese grits smothered with jumbo wild shrimp, bacon, peppers, mushrooms, onions & finished with a white wine cream sauce.

[Gulfhills]

I usually get Dixie Lily brand grits. I like the long cooking kind, not the instant. Usually I cook it with half water and half milk. After you cook it, add either velveeta and butter, salt and pepper to taste. If I don't have velveeta, I'll grate some sharp cheddar cheese.

[kittygilchrist]

Look for yellow grits in a see thru pkg (publix has them).
Cheddar cheese medium to sharp, yes follow directions, just throw in the cheese shredded after removing grits from heat and stir the yummy cheese in.
Must add salt.

I do egg swirls into mine, but only Emma And I get to eat that specialty!

[tomwed]

Look for yellow grits in a see thru pkg (publix has them).
Cheddar cheese medium to sharp, yes follow directions, just throw in the cheese shredded after removing grits from heat and stir the yummy cheese in.
Must add salt.

I do egg swirls into mine, but only Emma And I get to eat that specialty!

Thank-you kitty, I won't do egg swirls.
I'm on my way to being a southerner but I don't want to push it.

[tomwed]

I usually get Dixie Lily brand grits. I like the long cooking kind, not the instant. Usually I cook it with half water and half milk. After you cook it, add either velveeta and butter, salt and pepper to taste. If I don't have velveeta, I'll grate some sharp cheddar cheese.

I do love grits when it is smooth and creamy and I will try Dixie Lily. Instant anything never tastes as good. thank-you

[wendyquat]

Wait a minute! I think there may be a law on the books that would make it illegal for someone from NJ to cook, or eat, GRITS! Let me find my southern girls Bible!

Actually, Kitty's recipe looks good. The difference in white and yellow grits would be the same as white corn and yellow corn! I think the yellow has a "cornier" flavor. We like cheddar. Just be careful and use low heat or they'll pop out all over you!

[asianthree]

Ok I get my grits from a mill at the biltmore. White stone ground. From there you can do anything. And no self respecting southerner will use instant. Fresh market will have a few good ones to pick from.

[graciegirl]

Ok I get my grits from a mill at the biltmore. White stone ground. From there you can do anything. And no self respecting southerner will use instant. Fresh market will have a few good ones to pick from.


Actually, instant isn't bad with a dollop of butter and some maple syrup for breakfast. Don't forget the salt. The sweet/salty is what makes it good.

TomWed....umm are you a girl or a boy? I am NOT trying to make trouble. The sweet man in my house can work the toaster and can open soup cans.

I am finding that many men are amazing cooks.

[DougB]

No self-respecting Southerner uses instant grits. We take pride in our grits!

[graciegirl]

No self-respecting Southerner uses instant grits. We take pride in our grits!


I understand DougBEE but, have you tried them? Here take a taste........this is an airplane and it is flying right up to your mouth, open...open.........see???? YUMMY!!!!!

[DigitalGranny]

If you have extra cheese grits, put chunks of good ham in them and serve for breakfast with chopped tomatoes on top! One of my favorite breakfasts!

[tomwed]

Actually, instant isn't bad with a dollop of butter and some maple syrup for breakfast. Don't forget the salt. The sweet/salty is what makes it good.

TomWed....umm are you a girl or a boy? I am NOT trying to make trouble. The sweet man in my house can work the toaster and can open soup cans.

I am finding that many men are amazing cooks.

I'm a guy from The Garden State. I come from a long line of do-it-yourselfers. I enjoy good cooking and take pleasure when someone tells me the meal I made is delicious. My sons take after me.

[tomwed]

I remember some chef saying you never mix fish with cheese. I think cheesey grits will taste great, and I know shrimp and grits taste great but I'm not so sure shrimp and cheesey grits will work.

what do you think?

[DigitalGranny]

I've eaten shrimp and grits in a lot of restaurants all over the south. It's good!

[jnieman]

I found a recipe on Pinterest for cheese grits. Made it yesterday using white cheddar cheese and salted butter. Big mistake. The white cheddar cheese was so salty along with the salted butter it ruined it. If you use butter use unsalted butter and I'd recommend the yellow cheddar cheese instead of the white. Less salty. You can always add salt but cannot take it away. This was my first try at making grits and had to throw them all out. Lesson learned. I will definitely try again as I love them.

[coach]

As a southerner who loves grits I use Quaker quick grits, but don't cook them "quick".
I cook my grits at least 20 minutes . They becomes very smooth and creamy with the extra time.

[samhass]

Have you tried the cheese grits at Sam's St John's Seafood? They are delicious.

[claricecolin]

I like the House Autry white stone ground grits following package instructions as far as cooking time but using 1/2 water and 1/2 half and half for the liquid. I like about 1/2 cup shredded white extra sharp Vermont cheese. Then unsalted butter, sea salt and lots of fresh ground pepper. Dad who never knew grits could be tasty was surprised.

[tomwed]

Sorry it took so long for me to thank everyone for your advice and to make the grits. I’ll make the shrimp and grits when my sons come down in a couple of weeks but I wanted to get good at just the grits first.

I ended up combining a lot of suggestions. I bought Dixie Lily yellow quick grits and I cooked them on low, maybe too low, for 20 minutes. I did a lot of stirring with a spoon and was surprised I still had a couple of clumps while eating. The recipe on the side of the package called for 1 ⅓ c of water and ⅓ c of grits. I did the liquids in equal parts of water, half and half and 2% milk. The grits were a little al dente. I’m not sure if that’s what it should be or should it be more like pastina or even smoother like mashed potatoes.

I’ll keep trying but if you see an obvious mistake I made, please point it out to me. Even if you say that I bought the wrong type. I think I’m looking for a smoother texture and 100% lump free. I am writing as I am eating.