As a G.R.I.T.S. myself (that's Girl Raised in the South), I know my way around a bowl of cheesy, savory, well-cooked and creamy grits.
I knew at the first spoonful that these gouda grits were everything I love: comforting down-home cooking. Rich, cheesy, velvety smooth. Easy to make and even easier to eat.
Cheese grits have always been nostalgic, comforting soul food, and this hits all those notes.
They're perfect as a versatile, savory side to dress up on Thanksgiving or Christmas with short ribs, smothered turkey wings, or pork roasts, or keep it classic with old school shrimp and grits for breakfast.
Cozy, Creamy Gouda Grits
I know some people are intimidated by the thought of making grits but as long as you got a little know how, they couldn't be easier or more delicious.
My recipe uses old fashioned grits for that authentic texture, and plenty of butter and heavy cream to really make it rich and decadent.
But the secret to great tasting, well-seasoned grits? Chicken broth, never water. The flavor profile is elevated by 1000% just by using broth over water.
Even though old fashioned grits take about 20 minutes to make, they're worth it. No self respecting Southerner uses instant grits, after all.
Ingredients Needed
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Old Fashioned Grits - you can find these under the Quaker brand nationally but if you're in the south, we have plenty oflocal brands I suggest supporting!
- Gouda Cheese - use a young gouda, and if you want a savory smoky gouda grits dish go for smoked gouda.
- Unsalted Butter + Thyme - we'll bloom the flavor of the thyme (bright and lemony) in the butter to cut some of the richness from the heavy cream.
- Chicken Broth - the game changer if you are used to water in your grits. I use Better than Bouillon if I don't have homemade stock on hand.
- Heavy Cream
- Kosher Salt and Black Pepper
Ingredient Swaps
- No old fashioned grits? Stone ground grits are the OG old fashioned grits, they just take a little longer to cook. Look for them online or in your local markets. (Quaker's are actually medium-ground grits!)
- No gouda cheese? Just about any young, melty cheese will work. Cheddar cheese grits are classic, but why not pimento cheese grits or pepper jack grits?
- No heavy cream? Swap for whole milk or half and half, just add a pat or two of extra butter for that richness.
- No thyme? You can add flavor in other ways! Try minced garlic or shallot to sauté in the butter, or other herbs like sage.
How to Make the Perfect Gouda Grits Recipe
Step 1
Start with flavor.
Melt the butter in a saucepan and add the thyme leaves, letting them sizzle until the butter is fragrant.
Step 2
Build the base.
Pour in the chicken broth and heavy cream, then bring it all to a gentle boil for a rich, flavorful liquid.
Step 3
Let 'em cook.
Sprinkle the grits in slowly while whisking to prevent lumps, then reduce the heat to medium-low. Simmer the grits for about 20 minutes, stirring often, until they’re creamy and tender.
Step 4
Make it cheesy + serve hot.
Stir in the shredded gouda until it’s completely melted and the grits are silky smooth. Finish with kosher salt and freshly cracked black pepper as needed and serve.
Chef's Tips for Bonafide Southern Grits
- Grate your own cheese. Pre-shredded cheese has anti-caking powders that stop it from melting smoothly. A block of young cheese will melt in perfectly!
- Use a heavy-bottomed pot. Grits scorch easily and will burn right onto your pot; a sturdy pan helps keep the heat even and prevents burning.
- Keep an extra splash of cream nearby. If the grits firm up too much as they cool, stirring in a little warm cream will bring them back to silky.
Frequently Asked Questions
You can, but the texture and flavor won’t be the same. Instant grits cook up thinner and mushier and don't hold flavor well, while quick-cooking grits are finer and less creamy. Old-fashioned grits give you that rich, hearty, perfectly creamy texture.
Lumps happen when grits are added too quickly to the hot liquid. The trick is to whisk constantly while slowly sprinkling them in. If you do end up with lumps keep whisking vigorously, they will smooth out as they cook.
That usually means the cheese was too aged/dry or you kept the heat on while whisking it in. Turn the heat down to low before stirring in cheese, and use freshly grated young gouda that'll melt in easily.
How to Store & Reheat Leftover Grits
- Storing: Let the grits cool completely, then transfer them to an airtight container. Keep them in the refrigerator for up to 4 days. They’ll solidify as they sit and that’s normal.
- Reheating on the stove: Add a splash of chicken broth, milk, or cream to loosen them up, then reheat gently over low heat. Stir often until they’re creamy again, adding another splash of liquid as needed.
- Reheating in the microwave: Place the grits in a microwave-safe bowl with a little extra liquid. Heat in 30-second bursts, stirring in between, until warmed through and smooth.
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Southern Gouda Grits
Ingredients
- 2 tablespoons unsalted butter
- 2 sprigs fresh thyme, leaves removed from stem
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup old-fashioned grits, not quick-cooking or instant
- 1 ½ cups gouda cheese, freshly shredded; young gouda melts best
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Melt butter in a medium saucepan over medium heat. Add the thyme leaves and let sizzle for 2-3 minutes, until the butter is fragrant.2 tablespoons unsalted butter, 2 sprigs fresh thyme
- Add the chicken broth and heavy cream, let it come to a lively simmer.4 cups low-sodium chicken broth, 1 cup heavy cream
- Slowly whisk in the grits to prevent lumps, then reduce the heat to medium-low.1 cup old-fashioned grits
- Simmer the grits, stirring often so they don't stick to the bottom, until the grits are thick, creamy, and no longer hard and crunchy, about 20 minutes.
- Turn off the heat, then gently whisk in the gouda until it's smooth and melted.1 ½ cups gouda cheese
- Season to taste with the salt and pepper. Serve hot!Kosher salt and freshly cracked black pepper
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