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My Parmesan Cheese Grits are the perfect accompaniment for any savory breakfast item. Shrimp, Grillades, or Fried Fish will be amazing over top of these cheesy grits.
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I created this grits recipe because I wanted to do something different for brunch instead of my usual cheese grits recipe with cheddar cheese or smoked gouda. Guess what was waiting in my fridge? Shredded parmesan. I had recently finished working on another recipe and had tons of it left over. So, I added it to my grits, and it was amazing!
The following recipe will teach you everything you need to know about making a good pot of grits.
Key Ingredients
Here are the ingredients you'll need for parmesan grits.
Parmesan Cheese
I like to use freshly shredded Parmigiano Reggiano. However, using pre-shredded parmesan cheese from the store is perfect.
Grits
Only use stone ground or old-fashioned grits.
Unsalted Butter
I like using Kerrygold butter because it's a quality butter.
Heavy Cream
Using heavy cream will make the grits incredibly creamy!
Salt and Pepper
A small amount of salt and ground black pepper go a long way.
How to make Creamy Parmesan Grits Recipe
I want my parmesan cheese grits recipe to blow the socks off anybody who takes a bite, but in order for that to happen, I had to make sure this recipe was easy to whip up.
In a medium saucepan, bring water, heavy cream, kosher salt, black pepper, and unsalted butter to a boil. Whisk in grits, lower heat, cover for 10 minutes until grits is thick and smooth, whisking occasionally. Stir in parmesan until the cheese melts. Taste and adjust seasoning. Grits should be tender when you bite them. Serve immediately.
How To Store Leftover Parmesan Grits
Parmesan cheese grits are best eaten immediately but will remain fresh for 1 day in the fridge. To reheat cold grits, place in a pot with ¼ cup of milk or stock for 5 minutes or until hot and creamy.
Pro Recipe Tips & Tricks
Making grits takes a little skill, but once you master the technique, you'll become a grits master.
- A whisk is the best tool to use for stirring grits because you can get in and around the edges of the pot.
- Parmesan cheeses vary in sodium depending on the brand you use.
- You can use grated parmesan cheese instead of shredded.
- Try adding ½ teaspoon of garlic powder for another layer of flavor.
- Add ½ teaspoon of cayenne pepper if you want to make it spicy.
- If you only have instant grits on hand, use it.
- If you use salted butter, omit the butter from the recipe but adjust the seasoning before serving.
- If you use chicken broth to add more flavor to your grits instead of water, use a low-sodium version.
- To make the perfect creamy grits, stir them as the water is boiling.
- Stone ground grits may take up to 30 minutes to cook; since it's a coarse cut.
- Yellow grits and white grits will give you the same results. Yellow grits just make for a prettier presentation.
- Feel free to use whole milk or any milk you have at home instead of heavy cream. I wouldn't use almond milk or coconut milk because of its sweet flavor.
FAQs
Here are the top questions readers have about parmesan grits.
Yes, you can make cheese grits for up to 1 hour before needing them, but you will need to loosen them up with water or chicken broth.
Yes, grits and polenta are the same. Although polenta has a finer grain than regular grits, their still prepared the same way.
This depends on what you add to your cheese grits. Grits are naturally gluten-free, and so is cheese.
There are several things to pair with grits, from bacon, sausage, cheese omelets, and buttermilk biscuits.
The difference between the two is the phrase used on the package. Both are finely coarse ground corn that will cook up in 5 minutes.
No. Sugar does not go in grits because grits are traditionally a savory breakfast item. You will ruin a dish like shrimp and grits if you put sugar in your grits.
More Grits Recipes
If you love cheese grits as I do, then check out these recipes!
- New Orleans Barbecue Shrimp and Grits
- Grillades and Grits
- BBQ Lamb Chops and Smoked Gouda Grits
- Goat Cheese Grits
- Cajun Fried Fish and Grits
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Pull all the ingredients out.
Step 2: Measure everything out.
Step 3: Follow the recipe below and prepare your taste buds for the best parmesan cheese grits!
If you’re looking for a delicious and easy side dish to make, give this parmesan cheese grits a try! I think you’ll love them. And if you do, be sure to leave a comment and star rating below. I always appreciate hearing from you.
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📖 Recipe
Parmesan Grits
Ingredients
- 2 cups water
- 2 cups heavy cream
- 4 tablespoons unsalted butter
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 cup stone ground grits
- 1 cup shredded parmesan
Instructions
- In a medium saucepan, bring water, heavy cream, kosher salt, black pepper, and unsalted butter to a boil. Whisk in grits, lower heat, and cover for 10 minutes until grits is thick and smooth, whisking occasionally. Stir in parmesan until the cheese melts. Taste and adjust seasoning. Grits should be tender when you bite them. Serve immediately.
Notes
- A whisk is the best tool to use for stirring grits because you can get in and around the edges of the pot.
- Parmesan cheeses vary in sodium depending on the brand you use.
- You can use grated parmesan cheese instead of shredded.
- Try adding ½ teaspoon of garlic powder for another layer of flavor.
- Add ½ teaspoon of cayenne pepper if you want it spicy.
- If you only have instant grits on hand, use it.
- If you use salted butter, omit the butter from the recipe but adjust the seasoning before serving.
- If you use chicken broth to add more flavor to your grits instead of water, use a low-sodium version.
- To make the perfect creamy grits, stir them as the water is boiling.
- Stone ground grits may take up to 30 minutes to cook; since it's a coarse cut.
- Yellow grits and white grits will give you the same results. Yellow grits just make for a prettier presentation.
- Feel free to use whole milk or any milk you have at home instead of heavy cream. I wouldn't use almond milk or coconut milk because of its sweet flavor.
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