Let me tell you, there are certain recipes that just sneak into your life and become instant classics. This Gouda Grits recipe from Southern Living? It’s one of those. I stumbled upon it while searching for a side dish to complement some slow-braised short ribs (inspired by their serving suggestion, naturally!), and it has completely transformed my understanding of grits. Before this, grits were a sometimes food, reserved for breakfast or the occasional Southern-inspired brunch. But these Gouda Grits? They are pure, unadulterated comfort, elevated with the sophisticated smokiness of Gouda cheese. My family? They devoured them. Even my notoriously picky teenager, who usually eyes anything that isn’t pizza or fries with suspicion, went back for seconds. The creamy texture, the subtle garlic and bay leaf infusion, and then BAM – that rich, nutty, smoky Gouda flavor. It’s a symphony in a bowl, and honestly, it’s now a staple in our dinner rotation, not just for special occasions but even for those cozy weeknight meals. If you’re looking for a side dish that’s both incredibly easy to make and utterly unforgettable, look no further. This Gouda Grits recipe is about to become your new best friend in the kitchen.

Ingredients

To embark on this culinary journey to Gouda Grits perfection, you’ll need to gather the following ingredients. Each component plays a crucial role in building the layers of flavor and texture that make this dish so exceptional. Let’s break down each ingredient and discuss why it’s essential and what you should look for when shopping:

4 cups Whole Milk: The foundation of creamy grits is undoubtedly milk. Whole milk is recommended for its richness and fat content, which contributes significantly to the luxurious texture of the final dish. The fat in whole milk helps create a smooth, velvety mouthfeel and carries the flavors beautifully. While you could use lower fat milk, you’ll sacrifice some of that signature creamy richness. For the ultimate indulgence, stick with whole milk. If you are dairy-free, you can explore full-fat coconut milk or cashew milk as alternatives, though the flavor profile will be slightly altered.
4 cups Water: Water is used in conjunction with milk to create the perfect liquid ratio for cooking the grits. Using a combination of water and milk prevents the grits from becoming too rich or heavy, while still maintaining that desirable creaminess. The water also helps to regulate the cooking process and ensures the grits cook through evenly. You can use filtered water for the best taste, especially if your tap water has a strong chlorine flavor.
3 Garlic Cloves, Peeled and Smashed: Aromatic depth is key to elevating simple dishes, and garlic is a master at this. Smashed garlic cloves, rather than minced, are used here to infuse the milk and water mixture with a subtle garlic flavor without becoming overpowering. Smashed garlic releases its flavor more gently and aromatically. We remove the garlic later, so you won’t have any sharp, raw garlic pieces in your final grits. For the best flavor, use fresh garlic cloves. Avoid pre-minced garlic in jars, as it often lacks the fresh, pungent aroma of freshly smashed cloves.
2 Fresh Bay Leaves: Bay leaves are another powerhouse of subtle aromatic complexity. They impart a delicate, slightly peppery, and almost tea-like note to the grits. Fresh bay leaves are preferable to dried if you can find them, as they have a brighter, more vibrant flavor. However, dried bay leaves will also work perfectly well. Just make sure they are still fragrant and haven’t been sitting in your spice cabinet for too long. Like the garlic, the bay leaves are removed after infusing the liquid, leaving behind a subtle layer of flavor that enhances the overall dish.
1 Tbsp. Kosher Salt: Salt is not just about “saltiness”; it’s a flavor enhancer that brings out the best in all the other ingredients. Kosher salt is recommended by many chefs because of its larger crystals and pure flavor. It’s easier to control the seasoning with kosher salt. If you are using table salt, you’ll want to use slightly less, as it is more densely packed and saltier by volume. Proper seasoning is crucial for grits – they can taste bland if under-salted.
1/2 tsp. Black Pepper, plus more for garnish: Black pepper adds a touch of warmth and subtle spice to balance the richness of the cheese and milk. Freshly ground black pepper is always recommended for the most vibrant flavor. The initial half teaspoon is cooked into the grits to infuse them with a gentle pepper note, and then additional pepper is used for garnish at the end, adding a final flourish of flavor and visual appeal.
2 cups Uncooked Regular Grits: The star of the show! When we say “regular grits,” we are referring to traditional, medium-grind grits. Avoid instant grits or stone-ground grits for this recipe. Instant grits are too finely ground and will cook too quickly, potentially becoming mushy. Stone-ground grits, while delicious, require a much longer cooking time and have a coarser texture that isn’t ideal for this particular recipe. Look for grits labeled simply “regular grits” or “corn grits.” The quality of your grits will impact the final texture and flavor. Opt for a reputable brand for the best results.
12 oz. Smoked Gouda, Mozzarella, or Cheddar cheese, shredded (about 3 cups): Here’s where the magic happens! Smoked Gouda is the star for a reason. Its nutty, slightly sweet, and distinctly smoky flavor profile complements the creamy grits perfectly. Smoked mozzarella is a milder, creamier option if you prefer a less intense smoky flavor. Smoked Cheddar offers a sharper, tangier smoky profile that is also delicious. The key is to use smoked cheese to get that signature depth of flavor. Pre-shredded cheese is convenient, but freshly shredded cheese melts more smoothly and often has a better flavor, as it hasn’t been treated with anti-caking agents. Measure out about 3 cups of shredded cheese for the perfect cheesy ratio.
1/4 cup Unsalted Butter, cut into pieces, plus more for serving (optional): Butter adds richness, shine, and a luxurious mouthfeel to the grits. Unsalted butter is preferred so you can control the overall saltiness of the dish. Cutting the butter into pieces helps it melt quickly and evenly into the hot grits. Adding an extra pat of butter when serving is optional but highly recommended for an extra touch of indulgence and flavor. High-quality butter will always enhance the flavor, so consider using a European-style butter for an even richer taste.

Instructions

Now that you have all your ingredients assembled, let’s dive into the step-by-step process of creating these delectable Gouda Grits. Follow these instructions carefully for guaranteed success:

Infuse the Liquid Base: In a large, heavy-bottomed saucepan – a Dutch oven or a large saucepan with a thick base works best to prevent scorching – combine the 4 cups of whole milk, 4 cups of water, 3 smashed garlic cloves, 2 fresh bay leaves, 1 tablespoon of kosher salt, and ½ teaspoon of black pepper. Place the saucepan over medium-high heat and bring the mixture to a simmer, stirring occasionally. “Simmer” means small bubbles are gently breaking the surface, not a rolling boil. Stirring prevents the milk from scorching on the bottom of the pan and ensures the flavors meld together beautifully. This simmering process is crucial for infusing the liquid with the aromatic flavors of garlic and bay leaf, creating a flavorful base for the grits.
Remove Aromatics and Adjust Heat: Once the mixture reaches a simmer, reduce the heat to medium-low. Using a slotted spoon or tongs, carefully remove and discard the smashed garlic cloves and bay leaves from the saucepan. At this point, you have a beautifully infused milk and water mixture ready to embrace the grits. Reducing the heat is important to ensure the grits cook gently and evenly without scorching.
Whisk in Grits Gradually: Now comes the crucial step of adding the grits. Gradually whisk in the 2 cups of uncooked regular grits into the simmering liquid. “Gradually” is key here. Adding the grits slowly, while whisking constantly, prevents lumps from forming. Whisk vigorously to ensure the grits are fully incorporated into the liquid and there are no clumps remaining. Continuous whisking in this initial stage is essential for a smooth, creamy texture.
Initial Thickening: Continue to cook, whisking constantly, until the mixture begins to thicken. This should take approximately 2 to 3 minutes. You’ll notice the grits absorbing the liquid and the mixture becoming noticeably thicker and more porridge-like. Don’t stop whisking during this stage! Constant motion is your best friend in preventing lumps and ensuring a smooth consistency.
Simmer and Cook to Creamy Perfection: Once the grits have thickened slightly, reduce the heat to low – the lowest setting possible on your stovetop. Cover the saucepan tightly with a lid. This is important for trapping steam and ensuring the grits cook evenly. Cook for about 15 minutes, stirring and scraping the bottom of the saucepan frequently – every 3-4 minutes is ideal. “Stirring and scraping” is vital to prevent the grits from sticking to the bottom and scorching. Scrape all the way to the bottom of the pan with your spoon or spatula to ensure nothing is sticking. During this 15-minute simmering period, the grits will absorb the remaining liquid and become incredibly tender and creamy. The frequent stirring also helps to release the starches in the grits, contributing to that desirable creamy texture.
Cheese and Butter Incorporation: After 15 minutes of simmering, remove the saucepan from the heat. Immediately stir in the 12 ounces of shredded smoked Gouda (or your chosen cheese) and ¼ cup of unsalted butter, cut into pieces. Stir continuously until the cheese and butter are completely melted and thoroughly combined with the grits. This should take about 1 minute. The residual heat from the grits will melt the cheese and butter beautifully. Stirring ensures the cheese is evenly distributed throughout the grits, creating that irresistible cheesy goodness in every bite.
Serve and Garnish: Your Gouda Grits are now ready to be served! Transfer the grits to a large serving bowl. Garnish with additional freshly ground black pepper. Optionally, top with a pat of butter while the grits are still warm for extra richness and shine. Serve immediately for the best texture and flavor. Gouda Grits are best enjoyed hot and freshly made.
Making Ahead and Reheating (Optional): If you need to make the Gouda Grits ahead of time, transfer them to a resealable container and refrigerate for up to 3 days. To reheat, gently warm the grits in a saucepan over low heat, adding a splash of milk or water if needed to loosen them up. Stir frequently while reheating to ensure they are heated evenly and don’t stick to the bottom of the pan. Reheated grits may not be quite as perfectly creamy as freshly made grits, but they will still be delicious.

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredient brands and portion sizes.)

Servings: 8

Approximate Calories per Serving: 350-400 calories

This is an estimated range, as calorie content can fluctuate slightly depending on the specific type of cheese and milk used, as well as the exact serving size.
Gouda Grits are a moderately calorie-dense side dish due to the inclusion of cheese, butter, and whole milk.
They are a good source of carbohydrates from the grits and provide protein and fat from the milk and cheese.
For a slightly lighter version, you could consider using 2% milk instead of whole milk, but this will affect the creamy texture.
If you are watching your sodium intake, be mindful of the salt content and consider using low-sodium cheese if available.

Preparation Time

Active Time: 25 minutes

Total Time: 25 minutes

This recipe is incredibly quick to prepare, making it ideal for busy weeknights or when you need a delicious side dish in a hurry.
The active time involves the actual hands-on cooking and stirring.
The total time is the same as the active time because the cooking process is continuous and doesn’t require significant inactive time.

How to Serve Gouda Grits

Gouda Grits are incredibly versatile and can be served in a multitude of ways, making them perfect for various meals and occasions. Here are some delicious serving suggestions:

Breakfast or Brunch:
- Top with a fried egg and crispy bacon or sausage for a hearty and satisfying breakfast.
- Serve alongside shrimp and grits for a classic Southern brunch dish with a smoky Gouda twist.
- Offer as a side dish with breakfast casseroles, omelets, or quiches.
Dinner Side Dish:
- Pair with braised meats like short ribs (as suggested in the original recipe), pot roast, or pulled pork for a comforting and flavorful dinner.
- Serve alongside grilled or roasted chicken, steak, or fish. The creamy grits provide a lovely contrast to grilled or roasted proteins.
- Accompany vegetarian main courses like lentil loaf, mushroom Wellington, or roasted vegetables.
Holiday Gatherings:
- Include Gouda Grits as a sophisticated side dish for Thanksgiving, Christmas, or Easter dinner. They add a touch of elegance to any holiday feast.
- Serve as part of a buffet or potluck spread. They hold up well and are easily transportable (reheat as needed).
Appetizer or Starter (in smaller portions):
- Spoon small portions of Gouda Grits into ramekins or small bowls and serve as a warm and comforting appetizer.
- Top with a dollop of sour cream or crème fraîche and a sprinkle of fresh herbs for an elegant presentation.
As a Base for Bowls:
- Use Gouda Grits as a creamy base for grain bowls. Top with roasted vegetables, grilled chicken or tofu, and your favorite sauce or dressing.

Additional Tips for Perfect Gouda Grits

To ensure your Gouda Grits are consistently delicious and perfect every time, keep these helpful tips in mind:

Use the Right Grits: As mentioned earlier, stick to “regular grits” or “corn grits” for this recipe. Avoid instant grits and stone-ground grits. Regular grits provide the ideal texture and cooking time for this dish.
Don’t Skimp on Stirring: Frequent stirring, especially during the simmering phase, is crucial to prevent sticking and scorching and to achieve that signature creamy texture. Set a timer and make sure to stir and scrape the bottom of the pan every few minutes.
Taste and Adjust Seasoning: Seasoning is key to bringing out the best flavors. Taste the grits after they are cooked and before adding the cheese and butter. Adjust the salt and pepper to your liking. You may need to add a bit more salt to really make the flavors pop.
Keep Grits Warm: Grits are best served immediately while hot and creamy. If you need to hold them for a short period, keep them warm in a low oven (around 200°F) or in a slow cooker on the “warm” setting, stirring occasionally and adding a splash of milk or water if they become too thick.
Experiment with Cheese Variations: While smoked Gouda is the star, don’t be afraid to experiment with other smoked cheeses or cheese combinations. Try a blend of smoked Gouda and Gruyere for a nutty and complex flavor, or smoked Cheddar and Monterey Jack for a sharper, meltier cheese combination. You can also add a touch of Parmesan cheese for extra umami.

FAQ About Gouda Grits

Here are some frequently asked questions to help you master the art of making Gouda Grits:

Q1: Can I use milk other than whole milk?

A: Yes, you can use 2% milk or even skim milk, but the Gouda Grits will be less creamy and rich. For the best texture and flavor, whole milk is highly recommended. For dairy-free options, full-fat coconut milk or cashew milk can be used, but they will impart a slightly different flavor.

Q2: Can I use pre-shredded cheese?

A: Yes, pre-shredded cheese is convenient. However, freshly shredded cheese generally melts more smoothly and has a better flavor, as it doesn’t contain anti-caking agents. If using pre-shredded cheese, ensure it is good quality and hasn’t been sitting in the refrigerator for too long.

Q3: Can I make Gouda Grits ahead of time?

A: Yes, you can make Gouda Grits up to 3 days in advance. Store them in an airtight container in the refrigerator. Reheat gently over low heat on the stovetop, adding a splash of milk or water if needed to loosen them up. Stir frequently while reheating.

Q4: What if my grits are too thick or too thin?

A: If your grits are too thick after cooking, simply stir in a little more milk or water to reach your desired consistency. If your grits are too thin, continue to simmer them uncovered over low heat, stirring frequently, until they thicken to your liking.

Q5: Can I add other ingredients to my Gouda Grits?

A: Absolutely! Gouda Grits are a fantastic base for customization. You can add cooked bacon or crumbled sausage, sautéed mushrooms or onions, roasted red peppers, or fresh herbs like chives or parsley. Get creative and tailor them to your taste preferences! You can also add a pinch of cayenne pepper for a little heat.

With this comprehensive guide, you are now fully equipped to make perfect Gouda Grits every time. Enjoy the smoky, cheesy, creamy goodness!