Gourmet Gruyere Cheese Grits
These savory gourmet Gruyere Cheese Grits are a standout side dish that folks will rave over, and they can be made up to 3 days ahead for stress-free entertaining!
These gourmet Gruyere cheese grits are my “signature side dish.” No matter what occasion~holiday, birthday celebration, cookout or other~everyone asks me to bring these grits. They are insanely yummy, and no one ever tires of them.
The first time I ever tasted these grits, it was love at first bite:-) My friend Jill brought these to me for a new mommy meal (I’d jut given birth to Emma, my youngest). The meal was divine~pork tenders, a fabulous salad, and these grits. I asked Jill for the recipe and have been making these ever since.
Jill got the recipe from Food For Thought, a Birmingham Junior League cookbook that I bought shortly after sampling these fabulous grits. Since then, it has become one of my favorite cookbooks. It is full of company-worthy recipes that are perfect for special occasions and entertaining.
Although these grits complement most any meat, I think they go especially well with grilled beef or pork. Some of my favorite meats to serve these grits with are below:
- Company’s Coming Roast Beef Tenderloin
- Pork Tenderloin with Alabama White Sauce Au Jus
- Flatiron Steak in World’s Best Marinade
- The Best Steak You’ll Ever Make
What’s the difference between yellow grits and white grits?
White corn produces white grits, while yellow corn produces yellow grits. There is a very slight difference in flavor between the two. White grits have higher natural sugar content, whereas yellow grits have a higher starch content. Even so, it’s not easy to tell the difference.
Are grits healthy?
Grits are high in iron and B vitamins and provide a variety of nutrients. Stone-ground types are more nutritious because the pericarp and germ have not been removed.
Here are my recommendations:
Although any grits will work in this recipe, I recommend a good quality stone ground. My favorite grits are from an Alabama gristmill~McEwen & Sons. I love their yellow and white grits as well as their fabulous cookbook, Glorious Grits, It has over 100 recipes using stone ground grits, cornmeal, and polenta.
Make ahead: These grits are FAB for entertaining, as they can be made all the way up to the point of baking (but not baked), covered, and refrigerated for up to 3 days. When time to serve, simply remove from the fridge and bake at 350 F until hot and beginning to crisp at the edges (roughly 30-40 minutes).
Serving suggestion: The grits can be served directly from the baking dish, but I like cutting them into squares. They look nicer on a dish if cut, but you do need to allow a bit of extra time if serving them this way. Simply turn the dish over on top of a cutting board, cut the grits, and arrange them on a platter or pedestal.
In the short video below, I show how I make these and share a few tips as well. I shot this video this last Thanksgiving after deciding to make these in addition to the other dishes I was taking to our family lunch. I am glad I made them; they were a hit:-)
I promise these grits are beyond delicious, so give them a try if you’ve never had them before. When you do try them, please share your thoughts with me in the comments below. I love hearing from readers. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Gourmet Gruyere Cheese Grits
These grits are outstanding and one of my family's favorite sides! The nutty, sharp Gruyere and the Parmesan cheese make these humble grits a company worthy dish.
- 1 quart (4 cups) milk
- 1/2 cup (1 stick) butter (no margarine)
- 1 cup uncooked grits (stone ground)
- 1 tsp salt
- 1/2 tsp white pepper
- 1 egg, slightly beaten
- 1/3 cup additional butter
- 6 oz. Gruyere cheese, grated
- 1/2 cup freshly grated Parmesan
- paprika (optional but adds touch of color)
- Bring milk to boil over medium heat, stirring often.
- Add stick of butter and grits. Cook, stirring constantly, until mixture is the consistency of oatmeal (about 5 minutes).
- Remove grits from heat.
- Add salt, pepper, and egg (stir vigorously to prevent egg from curdling). Beat until well combined.
- Add the additional 1/3 cup butter and Gruyere cheese. Stir until all cheese is melted and incorporated.
- Sprinkle parmesan on top. Sprinkle paprika if desired.
- Pour into a quiche dish or 11 x 14 casserole dish.
- DO AHEAD: At this point, you may refrigerate until baking--all day or overnight.
- When ready to cook, remove from the fridge and let sit at room temp for at least 30 minutes.
- Bake at 350 degrees for 45 minutes or until golden and beginning to bubble.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 180Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 48mgSodium 417mgCarbohydrates 12gFiber 1gSugar 0gProtein 7g
Hi Karen! I’ve never made polenta but would LOVE to try it one day! I am not sure if it would work in this recipe. You might do a google search? If you find out, please let me know!!!!
Hi just found this recipe and wondering if I can use polenta rather than grits. Wondering if you have ever done or used polenta before. I cook with polenta a lot being Italian and just checking to see how that might work.
Elizabeth, I am thrilled to hear this!! Thank you and Happy New Year to you and yours!!!!
I made these for Christmas dinner and they were such a hit!!! My husband talked about them all night! ;) Will definitely be making them again! Thanks for a great recipe!
Hi Melinda! Trader Joe’s is the only place I’ve found grated Gruyere; however, it isn’t as good as grating it yourself! And yes, you can slice into squares and heat a little or a lot. Fabulous!
Hi Barb! White stone ground grits are the best!!! I’ve never used lactose free milk so can’t answer this. You might do a google search on this one! Good luck!