My Favorite Three Cheese Grits Recipe
These Three Cheese Grits are rich, creamy, and built for bold flavor. Slow-simmered in chicken broth and cream, then finished with cheddar, Gouda, and Parmesan, they strike the perfect balance between comfort and depth. Whether you're serving them as a side to smoked meats or as the base for shrimp and grits, this dish delivers velvety texture and Southern comfort in every bite.
Equipment
- Large pot
- Wooden Spoon
- Measuring Cups & Utensils
- Stovetop or Grill
- Whisk
Ingredients
- Salt to taste
- 2 C stone-ground grits dry
- 4+ C chicken broth
- 1 C heavy cream
- ¼ C cheddar cheese grated
- ¼ C gouda cheese grated
- ¼ C parmesan cheese grated
- 4 T butter
Instructions
- Add the broth and cream into a pot over high heat and bring to a boil. Once boiling, slowly add the grits, stirring constantly until all have been added to the pot. Once the grits begin to thicken, reduce the heat to medium-low and continue cooking for ~25 minutes, until the grits develop a smooth consistency and are no longer grainy. Note: Keep more liquid on hand, as you may need to add more if the grits begin to thicken too much.
- Once the grits reach the desired consistency, turn off the heat and add the remaining butter, along with all the cheese. Stir until well combined and season with salt to taste.
Notes
- Use stone-ground grits if possible—they bring better texture and flavor, but you’ll need to adjust the cooking time slightly.
- Always keep extra broth or cream on hand during the cook. Grits absorb liquid as they simmer and tighten up fast.
- Stir often and keep the heat low once the grits start to thicken. This prevents clumping and scorching at the bottom.
- For a smoother finish, use a whisk in the early stages before switching to a wooden spoon.
- These reheat best on the stovetop with a splash of liquid. Avoid high heat and never skip stirring—creamy grits need love, even the second time around.