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These smoked gouda cheese grits scream southern comfort. They make a great base for the classic shrimp and grits or are a great way to start a weekend breakfast.Jump to Recipe
This recipe uses stone ground grits not insta grits so pack your patience, it takes a few minutes and you need to stir, but that’s about as hard as it gets.
What To Prepare These Smoked Gouda Cheese Grits In
I use a small Cuisinel high sided 8 inch cast two handled cast iron skillet with a lid, because I really like cooking with cast iron. My wife sleeps in on the weekends and this will keep it fairly warm until she rolls out to eat. If you don’t have it or don’t like cooking with cast iron you can use a dutch oven or a regular pot.
Which Grits To Use
When a dish is so simple, only 6 ingredients, use good ingredients. You can find some really good stone ground grits at your local grocery stores these days and everyone has their regional favorites. I use The Old Mill’s Stone Ground White Grits. I found this company durning the pandemic when no-one had flour on the shelves. They are located up the road from me in TN but they ship. Great water powered old grist mill cranking out great products.
Let’s Cook These Smoked Gouda Cheese Grits
To you pot add 2 cups of water 3/4 of a Cup of Grits and 1/2 Tsp of Kosher Salt. Bring them to a boil, remove from the heat, give them a cover and let them sit while you do the prep, about 5 minutes.
Shred the Smoked Gouda, I used a box greater. It’s not a lot of cheese and I didn’t want to wash the food processor. Slice up 4 Tbsp of unsalted butter into 1 Tbsp pats. and measure out 1/2 Cup of heavy cream.
Turn the grits back on bring back to a boil uncovered and then turn down to a simmer. Stir for about 25 minutes until they a softened and some of the water is gone. I use a whisk at firs and then a wooden spoon as they begin to thicken.
Remove from the heat, add in the butter, cheese and the heavy cream and stir until all is well incorporated and the grits are creamy. Serve while hot.
What To Do With Leftovers
These grits will keep in the fridge for 2 to 3 days. You can reheat them by placing them back into the pot add a small amount of heavy cream and stir as they are coming back up to temp. You can also turn them into grit cakes, stand by for that recipe in the future. I have to wait until I have leftovers.
What To Serve Smoked Gouda Cheese Grits With
- Classic Shrimp And Grits
- In A Breakfast Skillet
- Side Bowl with Eggs and Sausage or Bacon
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Smoked Gouda Cheese Grits
This grit recipes screams southern, it is a perfect base for classic shrimp and grits or a brekfast side dish.
- 2 Cups Water
- 3/4 Cup Stone Ground Grits
- 1/2 Tsp Kosher Salt
- 4 Tbsp Unsalted butter
- 1/2 Cup Freshly grated Smoked Gouda
- 1/2 Cup Heavy Cream
To a cast iron skillet add 2 cups of water, 3/4 Cup Stone Ground Grits and 1/2 Tsp Kosher Salt and bring to a boil. Remove from heat, cover and let stand for 5 minutes while you do your prep.
Cut 4 Tbsp of Unsalted Butter into 1 Tbsp pieces, Grate 1/2 Cup Smoked Gouda with a box grater. Measure out 1/2 Cup Heavy Cream.
Remove the lid and bring the grits back to a boil reduce heat and stir for 25 minutes.
Remove from heat stir in the butter, the Cheese and the heavy cream. Stir until they are all incorporated and serve while hot.