Smoked Gouda Grits are a savory breakfast side dish recipe with a southern touch. They are made with cream, butter and smoky gouda cheese that makes them rich and creamy with a hint of smokiness in every bite. Prepare this grits recipe in just 30 minutes to serve alongside of all of your breakfast favorites.
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My love for grits comes from my travels through the southern parts of the U.S. where grits are a common breakfast staple, and always prepared to perfection.
Cheddar and Parmesan cheese are probably the two most common types of cheese used in grits, but these Smoked Gouda Grits are equally as amazing. You still get that rich, creamy flavor that adding cheese brings, but with just the right amount of smokiness in every bite, as well.
Just like my recipe for Cheddar Cheese Grits, this recipe is made with heavy cream and plenty of butter and cheese to make these grits just as rich and creamy and cheesy as the grits I’ve have down south.
I like to pair this particular recipe with breakfast recipes like Sweet Potato Breakfast Hash or Potato Hash with Bacon and Eggs, but it really does taste great with so many different main options.
Why This Recipe Works
Smoked Gouda Grits is a quick and easy southern-style side dish. It takes less than 30 minutes to prepare this recipe.
This is delicious served as a breakfast side to accompany many main dish entrees. It also makes a great savory side dish for dinner. Cheesy grits are filling enough to eat alone, as well.
These grits can be served as part of a holiday breakfast or brunch. They are an especially good choice for Christmas and Easter brunch.
Step-By-Step Instructions
Ingredients
- 4 cups water
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 cup old fashioned grits: I use Quaker Old Fashioned Grits. If you choose to use stoneground grits, the cook time will be longer. If you choose to use instant grits, the cook time will be less. You will also need to check the liquid to grits ratio on both of these types of grits because they may vary slightly from the instructions in this recipe.
- 4 tablespoons butter
- 1 cup smoked gouda cheese (shredded): if you can’t find smoked gouda cheese, you can use regular gouda cheese. The grits just won’t have that subtle smoky flavor.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Shred the gouda cheese, if necessary.
Chef’s Tip: we recommend shredding cheese from a block rather than using pre-shredded bags of cheese. The pre-shredded cheese contains starch which can make the cheese grainy when melted.
Create!
Bring the water, heavy cream, and salt to a boil in a medium pot.
Stir in the grits, cover and reduce the heat to low. Cook 12-15 minutes, stirring often to prevent the grits from sticking to the bottom of the pot.
Once the majority of the water is absorbed and the grits are creamy, add the butter. Stir until melted.
Remove the pot from the heat and stir in the smoked gouda cheese until melted and well blended.
Present!
Garnish with additional cheese and/or fresh herbs like thyme or parsley, if desired.
Tips and Techniques
- If you prefer to use instant or stoneground grits, the liquid to grits ratio may be different and cook time will be shorter for instant grits and longer for stoneground.
- Store leftover cooked grits in an airtight container in the refrigerator. Consume within 5-7 days.
FAQ’s
What Do Grits Taste Like?
Grits have a mild, bland flavor. They take on the flavor of anything mixed into them very well. The most common additions to grits are butter and cheese.
Are Grits Gluten Free?
Grits are naturally gluten free, however, corn is often cross-contaminated with wheat. To ensure that your grits are 100% gluten free, check the label. If it does not say gluten free on it, there is a possibility of cross-contamination.
More Grits Recipes
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Smoked Gouda Grits
Ingredients
- 4 cups water
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 cup old fashioned grits
- 4 tablespoons butter
- 1 cup smoked gouda cheese (shredded)
Instructions
- Bring the water, heavy cream, and salt to a boil in a medium pot.4 cups water, 1/2 cup heavy cream, 1/2 teaspoon salt
- Stir in the grits, cover and reduce the heat to low. Cook 12-15 minutes, stirring often to prevent the grits from sticking to the bottom of the pot.1 cup old fashioned grits
- Once the majority of the water is absorbed and the grits are creamy, add the butter. Stir until melted.4 tablespoons butter
- Remove the pot from the heat and stir in the smoked gouda cheese until melted and well blended.1 cup smoked gouda cheese
- Season with salt and pepper, as needed. Garnish with additional cheese and/or fresh herbs like thyme or parsley, if desired.
Notes
Tips and Techniques
- I use Quaker Old Fashioned Grits. If you choose to use stoneground grits, the cook time will be longer. If you choose to use instant grits, the cook time will be less. You will also need to check the liquid to grits ratio on both of these types of grits because they may vary slightly from the instructions in this recipe.
- It is recommended to shred the gouda cheese from a block. Pre-shredded cheese contains added starches which can make it grainy when melted.
- Store leftover cooked grits in an airtight container in the refrigerator. Consume within 5-7 days.
