Description
Southern Gouda Grits is a creamy, cheesy comfort dish made with slow-simmered old-fashioned grits, enriched with butter, fresh thyme, heavy cream, and melted young Gouda cheese. This classic Southern side offers a rich, smooth texture and a savory flavor perfect for brunch or dinner.
Ingredients
Main 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 and Infuse Thyme: Melt butter in a medium saucepan over medium heat. Add the thyme leaves and let sizzle for 2-3 minutes, allowing the butter to become fragrant and infused with thyme flavor.
- Add Liquids and Simmer: Pour in the low-sodium chicken broth and heavy cream. Increase the heat slightly and bring the mixture to a lively simmer to prepare for adding the grits.
- Whisk in Grits: Slowly whisk in the old-fashioned grits to prevent lumps from forming. Once added, reduce the heat to medium-low to allow gentle cooking.
- Simmer Grits: Let the grits simmer, stirring frequently to avoid sticking and burning on the bottom. Continue cooking until the grits become thick, creamy, and lose their hard, crunchy texture, about 20 minutes.
- Incorporate Gouda Cheese: Turn off the heat and gently whisk in the shredded Gouda cheese until it melts smoothly into the creamy grits.
- Season and Serve: Season with kosher salt and freshly cracked black pepper to taste. Serve hot as a comforting side dish or main.
Notes
- Use old-fashioned grits, not instant, for the best creamy texture.
- Young Gouda melts best for smoothness; feel free to substitute with another melty cheese if preferred.
- Stir often while simmering to avoid lumps and sticking to the pan.
- Adjust seasoning at the end to suit your taste.
- Can be served as a breakfast, brunch, or dinner side dish.
