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!!!
- 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 ServingCalories 180Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 48mgSodium 417mgCarbohydrates 12gFiber 1gSugar 0gProtein 7g