parmesan cheese grits


1 cup of quick cooking grits, not instant (i use bob’s red mill brand called ‘corn grits/polenta’ usually found in the baking aisle)

1-1/2 cups of water

1-1/2 cups of milk

1/4 cup of grated parmesan cheese

garlic powder

salt and pepper

1 tbsp of butter

additional water, milk, or heavy cream


in a sauce pan, bring the water and milk to a light boil. add in the grits and season to taste with salt, pepper, and garlic powder and stir. turn the heat down and let the grits simmer and cook for about 5-10 minutes, stirring frequently. add additional liquid until the grits get to your desired consistency. grits are cooked once they are creamy, have absorbed all the liquid, and are smooth and not gritty anymore. next, turn off the heat and add in the parmesan cheese and butter and stir, incorporating the cheese and butter completely. serve warm. enjoy!

*note: this recipe yields 4-6 servings.

*additional notes: you can use any type of cheese, or omit the cheese if you don’t want cheese grits. be sure to stir the grits to keep them from burning on the bottom. also, stirring the grits helps them become creamy. be sure to continue to add liquid and let it cook out if your grits still feel gritty and not smooth when you taste them. you can add almost anything to grits, and eat them at any time of the day. some other cheese suggestions other than parmesan are: cheddar cheese grits, cheddar jalapeño grits, and gouda cheese grits.