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!
Update: I’ve updated this post to include a few news tips and images for the BEST grits you’ll ever make!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. I take these grits to almost every dinner party or holiday meal. Below are some of my favorite casserole dishes and casserole insulated carriers.
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 yummy grits along with some tips for making them turn out absolutely perfect.
Here is another video of me making the grits for a summer 2023 picnic. I go into a bit more detail for those who like longer form videos.
I can’t leave without sharing another family favorite recipe for my fellow grits lovers. If you love grits AND shrimp, you must try my recipe. It will knock your sock off, and it is EASY to make. It has Cajun seasonings and is nice enough to serve as an entree for company. So here is the recipe for my Cajun Shrimp and Cheddar Cheese Grits. Enjoy!
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!!!
- 1 quart (4 cups) milk
- 1/2 cup (1 stick) butter (no margarine)
- 1 cup uncooked grits (preferably stone ground)
- 1 tsp salt
- 1/2 tsp white pepper
- 1 egg, slightly beaten
- 1/3 cup additional butter
- 6-7 oz. Gruyere cheese, grated
- 1/2 cup freshly grated Parmesan
- 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.
- 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