Our Extra-Cheesy Grits Recipe, Inspired by Mac and Cheese | America’s Test Kitchen
Carmen Dongo shows Bridget Lancaster an easy recipe for extra-cheesy grits that make a great base for barbecue ribs, bacon, and even catfish, but also tastes great on its own (or topped with some hot sauce).
Extra-Cheesy Grits Recipe:
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I have made Christmas Grits for many years. I used to use heavy cream and tons of velveeta and cheese. I've backed off to whole milk and water and sharp cheddar with my own spice blend. Make sure you salt the cooking liquid, but be careful not too much because the cheese is salty. You can also add cheddar, cream cheese, and pimentos for pimento cheese grits. For every day, make quick or even instant grits on the stove or microwave, but make them thick…and salted. When done add some cream or milk and cheese immediately and stir. It will cool the molten lava but still melt in and be hot edible grits.
Jim dandy best grits and i have always put parmigiana and cheddar cheese to my homemade grits and grits casserole!! The best! Thank you for confirming my choices!!
Cheesy grits with canned diced green chiles makes a great base for short ribs.
Thank you so much!
Im def making this tonight
I cook my grits in the microwave for 8 minutes on high. Stirring them at 4 minutes. Always cooked, and they are not gritty or stiff and are perfect.
The seasonings remind me of "welsh rarebit" which is also yum! I'll try adding some parmesan next time I make cheese grits – thanks!
I use cream cheese for creaminess 😋❗️💖
Sounds yummy❤
Oh yum. Cheese & butter & grits. The first time I had grits was a revelation.
Ok, folks used to look at me funny when I'd make it savory with cheese, salt pepper and hot sauce, 😂
Sounds delicious 🤤