Cheese Grits

Grits are not something we ate when I was growing up. They were pretty much a foreign food to me.

However, my husband grew up eating lots of grits. I quickly learned how to make them, and over time have really started to enjoyed them.

Now, I still do not like just a bowl of plain grits like my husband does. Nor do I like the quick grits that so many people eat. I enjoy the old fashioned grits, the ones that are more like polenta. My favorite brand is Bob’s Red Mill

We still enjoy my crockpot grits especially for breakfast, but we like to eat them for dinner also. We eat my oven grits often, but they are more of a main dish, These grits today make a great side dish, but we like to eat them with a spaghetti or another red type sauce on top of them.

Lynn's Kitchen Adventures


  1. We recently “re-discovered” grits too…so yummy…and love the overnight slow cooker grits!

    Try adding a 4 ounce can of green chilies to this recipe for some kick! It’s one of my new faves!!!


  2. we love grits too! a friend of mine has an awesome grits recipe that uses rotel… is very yummy!
    you can check it out here:
    .-= leah belle´s last blog ..Hallelujah! What a Savior! =-.

  3. We love, love, love our grits! Especially with a piece of fish on top! Try adding Asiago cheese instead of cheddar…you will never go back. :)
    .-= Lynn´s last blog .. =-.

  4. Fat Nutrition Writer says:

    I love grits! And I love your blog – especially the gluten-free stuff!
    I found you through BF. I am your newest subscriber and I now follow you on twitter as @healthyolga. Please visit if you’d like. (If you get this comment twice it’s because the first one didn’t seem to have been posted from my end, so I apologize if you get double the comment!)
    .-= Fat Nutrition Writer´s last blog ..Weight Loss Giveaway! But I must reach my 300th follower first! =-.

  5. It never cease to amaze me that folk not from around here fancy up their grits with cheese and such, heck we always had it for breakfast with a little butter, salt and pepper. Still love ’em that way but guess I’m gonna have to get ’round to trying them “fancy” specially with the green chilies like someone else suggested. Thanks for posting.

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