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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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Creamy, cheesy and delicous, cheese grits are one of my all time favorite sides.
Shredded cheddar and butter are stirred into smooth creamy grits for the best ever side dish.
Grits have been enjoyed for hundreds of years. Originally, they were made by grinding corn, similar to hominy or maize, in a stone mill. Once ground, it was sifted through a screen where the finer bits were used as grit meal (or cornmeal), and the coarser pieces made up the grits.
They are a classic Southern dish – the ultimate comfort food. They’re rich, creamy, and so delicious!
Grits – This recipe uses regular grits that take about 15 to 20 minutes to cook; this can vary slightly by brand. There are different types of grits, so check your package. If using quick-cooking grits or stone ground, you will need to adjust the cooking time and amount of liquid according to the package.
Broth – I cook these grits in broth and water; the broth adds a little boost of flavor and some extra salt.
Cheese – Use sharp cheddar cheese over mild or medium for extra flavor. While I use just cheddar, you can stir in a bit of parmesan cheese if you’d like.
Did your family enjoy this Cheese Grits Recipe? Be sure to leave a comment and a rating below!
Easy and creamy, these grits are the perfect side to serve with grilled shrimp.
In a medium saucepan, bring the water, chicken broth, garlic powder, and salt to a boil over medium-high heat.
While whisking, slowly add the grits and salt. Reduce the heat to low and cook uncovered for 18-20 minutes or thick and creamy (or follow the times listed on your grits package).
Remove from the heat and stir in cheese and butter until melted. (Add a little bit of heavy cream if desired).
Calories: 426 | Carbohydrates: 33g | Protein: 14g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 811mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 865IU | Calcium: 312mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Holly Nilsson
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Shrimp and Grits is a classic Southern dish full of flavor. Creamy grits, topped with delicious sauteed shrimp and topped with bacon. You can’t go wrong with this dish!
If you love this classic dish of Shrimp and Grits, you will also love this Southern Red Rice. It’s a classic from Charleston and absolutely delicious.
This dish is loaded in flavor but doesn’t take hours, which is always a huge plus. This dish was primarily a breakfast dish for a long time, but many people now enjoy it for dinner. So many things we love bout this dish but the flavor is wonderful and the grits are creamy. This dish is a Southern favorite and has been around a long time for a reason.
You can switch out the cheese to different flavors if you like, but the sharp cheddar gives it a good taste. Some people don’t like celery, so leave it out if you like. You can use turkey bacon if you want a lower-fat dish, but the pork bacon, cooked to a crisp, is our favorite.
This dish is very easy to make, and you can make the grits while you cook the shrimp!
Organize all of your ingredients makes it much easier.
Step 1
Cook the bacon, remove from pan and set aside. Combine two tablespoons bacon drippings, 1 tablespoon butter, green onion, green pepper, celery, garlic, Cajun seasoning, and black pepper in a skillet and cook until vegetables are tender. About 8 to 10 minutes. Add shrimp and hot sauce or cayenne and cook about four more minutes until shrimp are done. Set aside and prepare grits
Step 2
Put milk, butter and salt in a saucepan and bring to a boil. Using a whisk and stirring constantly add the grits a little at a time. This keeps the grits from clumping. Lower the heat, cover and cook five to six minutes or until grits thicken. Remove from heat and gradually stir in cheddar cheese. Stir until cheese melts.
Put several spoonfuls of grits in a bowl and layer some shrimp mixture over the top. Crumble bacon on top of the shrimp and garnish with chopped green onions.
If grits get too thick you can always add a little water to thin them, but we actually like them to have a little thicker consistency. It’s all about what your family likes.
We also use Old Fashioned Grits, not instant. The Old Fashioned Grits is the way to go in this recipe.
You may also love these Garlic Cheese Grits, this recipe is wonderful.
Go for the larger shrimp when making this dish. We also like good bacon; it’s just worth it to splurge a little and get great ingredients for this classic.
If you love to cook with shrimp, check out these other delicious dishes your family will love!
We serve it for both! It’s a wonderful brunch dish too.
Either, but we suggest getting the larger shrimp.
We store this in an airtight container and just reheat in the microwave.
This is about 4-6 servings, depending on how big of a plate you serve. You can easily double this recipe for a larger group.
Shrimp and Grits are a traditional southern dish your family will love. Creamy grits made with sharp cheddar cheese, topped with sauteed shrimp and bacon. This one is a winner! Great reviews.
Cook the bacon, remove from pan and set aside.
Combine two tablespoons bacon drippings, 1 tablespoon butter, green onion, green pepper, celery, garlic, Cajun seasoning, and black pepper in a skillet and cook until vegetables are tender. About 8 to 10 minutes.
Add shrimp and hot sauce or cayenne and cook about four more minutes until shrimp are done. Set aside and prepare grits.
Put milk, butter and salt in a saucepan and bring to a boil. Using a whisk and stirring constantly add the grits a little at a time. This keeps the grits from clumping.
Lower the heat, cover and cook five to six minutes or until grits thicken.
Remove from heat and gradually stir in cheddar cheese. Stir until cheese melts. (If grits get too thick you can always add a little water to thin.)
Put several spoonfuls of grits in a bowl and layer some of the shrimp mixture over the top. Crumble bacon on top of the shrimp and garnish with chopped green onions.
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Anne Walkup
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