Grits is a staple in our household, but only if they are made a certain way. We’re sharing how we make Three Cheese Creamy Grits, a savory southern recipe that is always a huge hit for a brunch idea!

Three Cheese Creamy Grits Recipe Idea

Do you do grits? And I ain’t talking about no sweet grits, either.

We’re talking about savory and extra cheesy grits.

I am going to show you the ABCs of grits, from what to put in your grits and what to avoid putting in your grits.

And like any recipe, preparing delicious, creamy, and savory grits isn’t hard when you use quality ingredients and solid techniques.

Like any good recipe, it all starts with quality ingredients, and our Three Cheese Creamy is no exception.

For this recipe, we are hitting the road running with Bob’s Red Mill White Corn Grits.

We’re talking pure corn flavor to make your favorite grit recipe shine.

Most grit recipes tell you to use water. To me, that’s the craziest thing ever!

Why add bland water when you can add vastly more flavor by using vegetable, chicken, or beef broth instead?

And if you can find a good chicken or beef bone broth, then do that.

If you are picking up what I’m laying down, fantastic grits are built on building a solid flavor profile.

And we’re giving up the Holy Trinity. Stock. Cream. Butter.

Using these ingredients will ensure that your grits are savory, creamy, and buttery.

Sounds like a pretty good start to me.

Adding one stick of premium unsalted butter is a key ingredient when it comes to making a pot of the best grits Ever!

The Best Cheeses To Use In Cheesy Grits

These three kinds of cheeses: freshly grated medium cheddar goat cheese, extra sharp white cheddar, and cave-aged Gruyère.

Let’s talk cheeses for a minute because if you’re gonna make cheesy grits, what’s the point if you’re not coming up with your best recipe?

Adding quality cheeses is a great way to do an evolving flavor profile that enhances the eating experience.

Using a variety of cheeses that work well together means no one cheese takes center stage, and each addition brings something dynamic to the table.

I think I found the perfect three-cheese combination.

For this recipe, I added cave-aged Gruyère, which is both a salty and slightly sweet cheese with a nice creamy and nutty profile.

Next, I grated medium cheddar goat cheese; this is a great addition because it adds a subtle tang typical of goat cheese. If you love goat cheese, you will appreciate the flavor. If not, omit the goat cheese altogether.

Finally, I grated a mild, sharp white cheddar, and this addition helped balance out all of the flavors of all three kinds of cheese.

After the grits have cooked in broth, half and half (heavy cream), and butter, little by little, add the freshly grated cheese.

The end result is a solid base for Seafood and Grits, Cajun Chili with Red-Eye Gravy over Cheesy Oyster Grits, or our mouth-watering Thick-Cut Bacon Short Ribs + Pan Roasted Vegetables over Three Cheese White Corn Grits. It’s butta’!

How to make Three Cheese Creamy Grits

Serving size: 7

Ingredients:

2 cups quality Bob’s Red Mill White Corn Grits (Stone-Ground Grits)
4 cups vegetable broth or chicken stock (keep an additional 2 cups of vegetable broth to finish grits)
1/2 cup heavy cream
1 stick unsalted butter
2-3 large cloves garlic, finely minced
1/4 cup freshly grated medium cheddar goat cheese
1/4 cup freshly grated extra sharp white cheddar
1/4 cup freshly grated cave-aged Gruyère

Directions:

Place a large stockpot over medium-high heat and add the vegetable or chicken stock, heavy cream, and unsalted butter.
When the mixture begins to boil gently, whisk in little by little the stone-ground white corn grits.
Toss in the finely minced garlic.
Turn the heat to medium, continue to cook, and whisk until the grits begin to thicken.
Fold in the cheese mixture.
Continue cooking until the grits are tender and smooth, adding the additional vegetable broth to keep them loose.
Properly prepared grits should not be hard or have a gritty mouthfeel. The final texture of the grits should be soft and smooth; they should pour onto the plate and firm up just a little bit, but your grits should be creamy and smooth.
Serve.