Smoked Gouda Cheese Grits
Y’all, if you haven’t experienced the creamy decadence of smoked Gouda cheese grits, you’re about to have your taste buds transformed. This isn’t just breakfast – it’s a luxurious comfort food experience that’ll make you wonder why you ever settled for plain grits.
The magic happens when that smoky, nutty Gouda melts into velvety grits, creating a texture so silky it should be illegal. The subtle smokiness balanced with the natural sweetness of the corn creates this perfect flavor harmony that’ll have you scraping the bowl clean. Trust me, these aren’t your basic breakfast grits – they’re elevated enough for company but easy enough for a Tuesday.
Ingredients
- 2 cups chicken broth or stock
- 1/2 cup buttermilk (can substitute milk)
- 1 cup (4 oz.) deli smoked Gouda (or Gruyère) cheese, shredded
- 1 cup quick-cooking grits
- 1/2 cup whipping cream
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Steps
- Place 2 cups chicken broth and 1/2 cup whipping cream in a medium saucepan. Add 1/2 teaspoon salt and 1/8 teaspoon pepper, then bring to a full boil over medium-high heat. Watch carefully as dairy can boil over quickly.
- While waiting for the liquid to boil, shred 1 cup (4 oz.) of smoked Gouda cheese using the large holes of a box grater. Set aside at room temperature to allow for easier melting later.
- Once the liquid reaches a boil, gradually whisk in the 1 cup grits in small batches (about 1/4 cup at a time). This prevents lumps from forming. Immediately reduce heat to low.
- Simmer and stir continuously for 8–10 minutes until the mixture becomes silky and creamy. You’ll know they’re ready when the grits pull away slightly from the sides of the pan when stirred and have a smooth, not gritty, texture. If they become too thick before they’re fully cooked, add 1-2 tablespoons of additional broth.
- Remove from heat and let stand for 30 seconds to stop the cooking process. Fold in the shredded Gouda and 1/2 cup buttermilk using a rubber spatula with gentle, sweeping motions until the cheese is fully melted. The residual heat will melt the cheese without overcooking it.
Recipe Notes:
- Double the recipe for large gatherings and to serve a crowd for a hearty side dish.
- For creamier grits, allow them to rest covered for 5 minutes after adding the cheese.
- Leftover grits can be refrigerated for up to 3 days and reheated with a splash of milk to restore creaminess.
Smart Swaps
- Use vegetable broth instead of chicken broth for a vegetarian version (1:1 ratio)
- Substitute half-and-half for the whipping cream to reduce fat while maintaining creaminess
- Try smoked cheddar if you can’t find Gouda – it provides a similar smoky profile
- Use stone-ground grits instead of quick-cooking for more texture (but increase cooking time to 20-25 minutes)
Make It Diabetes-Friendly
- Replace whipping cream with unsweetened almond milk (reduces carbs by approximately 3g per serving)
- Use reduced-fat smoked Gouda to lower fat content while maintaining flavor (saves about 30 calories per serving)
- Reduce grits to 3/4 cup and add 1/4 cup riced cauliflower for added fiber and reduced carbs (cuts approximately 7g carbs per serving)
- Serve in a 3/4 cup portion instead of 1 cup (approximately 22g carbs vs. 30g in full portion)
- Pair with lean protein like grilled chicken to reduce overall glycemic impact
Pro Tips
- For extra richness, stir in 1 tablespoon unsalted butter right at the end
- Grits continue to thicken as they cool, so serve immediately for the best texture
- For a flavor boost, add 1 minced garlic clove to the broth mixture before boiling
- Top with a sprinkle of smoked paprika and chopped chives for color and extra flavor dimension
- For a make-ahead option, prepare through step 4, then refrigerate. When ready to serve, reheat with 1/4 cup additional liquid before adding cheese and buttermilk