These gourmet Gruyere Cheese Grits are a favorite amongst my friends and family, and these trump potatoes any day of the week!
These gourmet Gruyere cheese grits are knock your socks off delicious. I first tasted these over a decade ago when a sweet friend brought them as part of a meal after the birth of my youngest child. They’ve been my favorite grits dish ever since.
This recipe is featured in Food For Thought, a Birmingham Junior League cookbook. I’ve referenced the page for this dish so many times, it is almost falling out of the cookbook!
When we grill steaks, I sometimes serve these grits alongside another favorite~my twice baked potatoes. But if I ever have to pick one, these grits win out over potatoes every time!
I highly recommend using stone ground grits for this recipe, as the coarser texture is more desirable than anything made with instant or highly processed grits. My favorite grits are McEwen & Sons, made in an Alabama gristmill and shipped all over the United States. Their fabulous cookbook, Glorious Grits, has over 100 recipes using stone ground grits, cornmeal, and polenta. Everything I’ve made from this cookbook has been wonderful.
If you try these grits, please write me in the comments section of this post! I’d love to hear what your family thinks of them!