Creamy Gouda Grits: Better Than Takeout
Creamy Gouda Grits are the ultimate side dish, rich and comforting. After making this many times, I discovered the trick to perfect creamy grits every time. The golden, melty cheese and soft texture will make your meal cozy and satisfying. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Mediterranean Orzo Salad with Lemon and Herb and 14 Miso Recipes Including Miso Soup, Veggies and More.
Why This Creamy Gouda Grits: Better Than Takeout Is Pure Comfort
- Easy to make and better than takeout
- Rich, creamy, and comforting
- Perfect side dish for any meal
- Family-friendly and customizable
What You'll Need for Creamy Gouda Grits: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Grits
- Gouda Cheese
- Milk
- Butter
- Salt
- Pepper
- Garlic
- Optional: Chopped Green Onions
- Optional: Crispy Bacon
📝 Ingredient Notes
- Grits: Stone-ground grits have more texture and flavor.
- Gouda Cheese: You can substitute with cheddar or a mix of cheeses.
🛒 Tools & Equipment I Recommend
- Heavy-bottomed Saucepan — Even heat distribution for perfect grits. → See on Amazon
- Microplane Zester — Grate garlic easily for maximum flavor. → See on Amazon
How to Make Creamy Gouda Grits: Better Than Takeout
- Cook Grits: Bring 4 cups of water to a boil. Slowly whisk in 1 cup of grits. Cook, stirring frequently, for 20-25 minutes until tender.
- Add Cheese: Stir in 1 cup of shredded Gouda, 1/4 cup of butter, and salt and pepper to taste. Cook until cheese is melted and grits are creamy.
- Serve: Serve hot, garnished with chopped green onions and crispy bacon if desired.
Cook's Tips for Perfect Creamy Gouda Grits: Better Than Takeout
- Common mistake and fix: Don't rush the grits. Cook them low and slow for the best texture.
- Pro tip: For extra creaminess, stir in a tablespoon of cream cheese with the Gouda.
- Pro tip: Make ahead and reheat in the oven for best results.
Storing & Reheating Creamy Gouda Grits: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Make ahead and reheat in the oven for best results.
Freezing Creamy Gouda Grits: Better Than Takeout
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 15-20 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper.
- Best substitution: Substitute milk with heavy cream for extra richness.
- Make-ahead: Make ahead and reheat in the oven for best results.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If grits are too thick, stir in a little more milk or water to reach desired consistency.
Want to level up this recipe?
Instant Pot — Cooks grits perfectly in half the time. → Check price on Amazon
Creamy Gouda Grits: Better Than Takeout
Ingredients
Main Ingredients
- Grits
- Gouda Cheese
- Milk
- Butter
Seasonings
- Salt
- Pepper
- Garlic
Optional Toppings
- Chopped Green Onions
- Crispy Bacon
Instructions
- Cook Grits: Bring 4 cups of water to a boil. Slowly whisk in 1 cup of grits. Cook, stirring frequently, for 20-25 minutes until tender.
- Add Cheese: Stir in 1 cup of shredded Gouda, 1/4 cup of butter, and salt and pepper to taste. Cook until cheese is melted and grits are creamy.
- Serve: Serve hot, garnished with chopped green onions and crispy bacon if desired.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper.
- Best substitution: Substitute milk with heavy cream for extra richness.
- Make-ahead: Make ahead and reheat in the oven for best results.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If grits are too thick, stir in a little more milk or water to reach desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: Make ahead and reheat in the oven for best results.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 25g
- Carbs: 40g
- Fiber: 2g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 80mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Gouda Grits: Better Than Takeout FAQs
Yes, make ahead and reheat in the oven for best results.
You may have cooked them too long or not stirred them enough. Next time, cook low and slow and stir frequently.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook on high pressure for 4 minutes with a natural release. Stir in cheese and seasonings after cooking.
Cheddar cheese is a good substitute. You can also mix cheeses for a unique flavor.
A Warm Final Note
I can’t wait for you to try Creamy Gouda Grits: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
