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.

Course Breakfast, brunch, Side Dish

Cuisine Southern

Cook Time 25

Total Time 25

Servings cups

Calories 614kcal

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.

Nutrition