Creamy Smoked Gouda Grits

ByCaroline Lindsey First published on Last updated on
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Learn how to make authentic Lowcountry gouda cheese grits from a native Charlestonian! Rich, creamy, cheesy, and smoky; these smoked gouda grits can either be the star of your brunch spread or make an exceptional base for shrimp and grits or braised short ribs.

Creamy smoked gouda grits in a white bowl topped with butter, bacon, and chives.

As a native of Charleston, South Carolina, I’m a bit of a connoisseur of grits. Don’t give me runny, bland, or overly salty grits: I want them creamy, thick, and delicious. How about smoky and cheesy too? Yes please!

My creamy grits recipe has been one of the most popular on my website, and for good reason. The late chef from the Old Post Office restaurant on Edisto Island taught me how to make grits in a cooking class when I was like nine years old, and I’ve never forgotten how.

While creamy, buttery grits are classic, adding a bit of cheese really makes them shine. Some of the most popular cheeses to add to grits are cheddar cheese, pimento cheese, parmesan, and gouda. Today I’m sharing my smoked gouda grits recipe with you, along with the different ways you can use them.

Labeled ingredient photo including grits, water, milk, cream, butter, smoked gouda cheese, and spices.

Ingredients

  • Grits: For the smoothest, creamiest grits, use old fashioned grits (Quaker or similar). For a heartier texture, use stone-ground grits. Most of the restaurants around town that identify their specific grits use Marsh Hen Mills grits. I’d use white grits rather than yellow for this recipe.
  • Water, milk, butter, and cream: We cook the grits in a combination of all these for a super creamy result. I like to add in a little extra cream at the very end for a luscious consistency.
  • Salt and white pepper: I like to use white pepper in gouda grits to maintain that beautiful white color. If you don’t have white pepper, black will do as well.
  • Powdered thyme and smoked paprika: You can add these for a more complex flavor or leave them out. I would only use powdered thyme (not dried whole leaves) or you will lose the smooth consistency. The paprika, even though it’s a small amount, will affect the final color of the grits, giving it a slight pinkish tint. If you do not have smoked gouda cheese, smoked paprika can add that smoky flavor.
  • Smoked gouda cheese: Be sure to shred your own cheese so it melts in smoothly.

Substitutions and additions

  • Use chicken broth instead of water. I’ve seen some recipes swap water for chicken broth. While I do think it would taste good with the gouda, I feel like that’s something I’d do with polenta more so than grits.
  • Add some toppings: As a side dish, top with additional shredded cheese, green onions or chives, or bacon. As a main course, serve with braised short rib or Brussels sprout hash, or use as a base for shrimp and grits.

How to make gouda grits

It couldn’t be simpler to make these grits!

1.

Heat the liquids. Bring water, milk, butter, and cream to a boil.

2.

Cook the grits. Add grits and seasonings, reduce to a simmer, and cook until thickened. Stir frequently to avoid clumping.

3.

Add the cheese. Turn off the heat. Stir in freshly shredded cheese until it's melted in, and season to taste.

4.

Enjoy!

Grits in a pot being stirred with a wooden spoon.

Tips & Tricks

  • Grate your own cheese. Pre-shredded cheese is coated in anti-caking agents that can make it difficult for the cheese to fully melt into the grits, or add a chalky texture.
  • Grits will thicken as they sit and cool. To restore their creamy consistency, stir in some additional water or milk.
Gouda grits in a white bowl topped with bacon and chives.

How to serve gouda grits

Besides serving smoked gouda grits as a side dish for breakfast (or lunch or dinner!), you can use these grits in a number of other ways too! These suggestions are inspired by popular Lowcountry restaurants.

  • Use as a base for shrimp and grits: At the time of this post, Charleston restaurants Eli's Table and Grace and Grit both use gouda grits as the foundation for their shrimp and grits. Both pair them with tasso gravy. Eli's Table adds green tomato corn salsa, while Grace and Grit tops theirs with blackened shrimp, bell peppers, and red onions.
  • Top with braised short ribs: I think this is where gouda grits uniquely shine. I had the most delicious short rib topped gouda grits at Ms. Roses in the West Ashley neighborhood of Charleston (one of our go-to family spots) and it blew my mind! Page's Okra Grill, another popular local spot, also serves their gouda grits with a braised short rib in red wine reduction. Serve with a side of braised collard greens.
  • Make fried grits or grits cakes: After cooling freshly made gouda grits, you can cut them into rounds, squares, or fry shapes to bread and fry. Acme Lowcountry Kitchen serves gouda grit fries with scallions and bacon.
  • Serve with brussels sprout hash with pancetta and mushrooms. This makes a great brunch or dinner!

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Smoked gouda grits in a white bowl.
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Smoked Gouda Grits

Learn how to make authentic Lowcountry gouda cheese grits from a native Charlestonian! Rich, creamy, cheesy, and smoky; these smoked gouda grits can either be the star of your brunch spread or make an exceptional base for shrimp and grits or braised short ribs.
Print Recipe
Course: Breakfast, brunch, Side Dish
Cuisine: Southern
Yield: 4 cups
Calories: 614kcal
Author: Caroline Lindsey
Cook Time:25 minutes
Total Time:25 minutes

Ingredients

  • 1 ½ cups water
  • 1 ½ cups milk
  • ¼ cup butter
  • ½ cup cream divided
  • 1 cup grits white
  • 1 teaspoon kosher salt
  • ½ teaspoon white pepper black may be substituted
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon powdered thyme
  • 1 cup smoked gouda cheese freshly shredded

Instructions

  • In a medium saucepan, bring water, milk, butter, and ¼ cup cream to a boil.
  • Reduce to a simmer and add grits. Simmer over medium low heat for about 20 minutes or until liquid is absorbed and grits are very thick. Grits should pull away from the side of the pot when you stir it.
  • Remove from heat and stir in shredded Gouda cheese until fully incorporated.
  • Stir in the remaining ¼ cup of cream until fully incorporated.
  • Serve on their own, sprinkled with bacon and chives, or topped with shrimp or braised short rib. Enjoy!

Notes

If grits get too thick (they thicken as they cook further and as they sit), you can stir in more water, milk, or cream to thin them out to your desired consistency.
Grate your own cheese. Pre-grated cheese contains anti-caking agents that can prevent it from fully incorporating into the grits, or can add a chalky texture.
Tried this recipe?Mention @pinchmeimeating or tag #pinchmeimeating on Instagram!

Nutrition

Calories: 614kcal | Carbohydrates: 38g | Protein: 22g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 143mg | Sodium: 1205mg | Potassium: 297mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1419IU | Vitamin C: 0.2mg | Calcium: 555mg | Iron: 1mg

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I'm a self-taught home cook (and a current culinary student!) who loves dining out and eating good food! I've been running Pinch Me, I'm Eating since 2015 and I'm here to bring you simple, from-scratch restaurant-inspired recipes you can make at home in the time you have with the tools you own! I live in Charleston, SC with my guitar-playing husband, two kids, two cats, and a turtle.

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