Parmesan Grits

Why You’ll Love This Recipe

I love this recipe because it is smooth, cheesy, and incredibly easy to prepare. The Parmesan cheese adds a nutty, savory flavor while the butter creates a velvety texture. I also appreciate how versatile these grits are since I can enjoy them as a hearty breakfast or serve them as a comforting side dish with countless main courses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• stone-ground grits or regular grits
• water
• chicken broth or vegetable broth
• whole milk
• unsalted butter
• grated Parmesan cheese
• garlic powder
• salt
• black pepper
• chopped fresh chives
• chopped fresh parsley

Directions

1. I bring the water, broth, and milk to a gentle boil in a large saucepan.
2. I slowly whisk in the grits to prevent lumps from forming.
3. I reduce the heat to low and stir the grits frequently as they cook until tender and creamy.
4. I add the butter and stir until it melts completely.
5. I mix in the grated Parmesan cheese until it is fully melted and incorporated.
6. I season the grits with garlic powder, salt, and black pepper to taste.
7. I continue stirring until the grits reach a smooth and creamy consistency.
8. I fold in the chopped chives and parsley.
9. I serve the Parmesan Grits warm with an extra sprinkle of Parmesan cheese if desired.

Servings and Timing

I usually prepare this recipe in about 35 minutes.

• Servings: 6
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes

Variations

I sometimes stir in shredded sharp cheddar or smoked Gouda for extra cheesy flavor. When I want a heartier dish, I top the grits with sautéed shrimp, crispy bacon, or grilled sausage. I also enjoy adding roasted garlic or fresh thyme for additional depth. For a spicy version, I sprinkle in Cajun seasoning or a pinch of cayenne pepper.

Storage/Reheating

I store leftover Parmesan Grits in an airtight container in the refrigerator for up to 4 days. When I reheat them, I warm them gently on the stovetop or in the microwave while stirring in a splash of milk, broth, or water to restore their creamy texture. I stir frequently until they become smooth again. Although I can freeze them for up to 2 months, I find the texture is best when they are enjoyed fresh.

FAQs

What type of grits work best for this recipe?

I prefer using stone-ground grits because they have a richer flavor and heartier texture, but regular grits also work well and cook more quickly.

Can I use another cheese instead of Parmesan?

Yes. I sometimes substitute cheddar, Gruyère, Pecorino Romano, or smoked Gouda to create different flavor profiles.

Why are my grits lumpy?

I avoid lumps by slowly whisking the grits into simmering liquid while stirring continuously during the first few minutes of cooking.

Can I make Parmesan Grits ahead of time?

Yes. I prepare them ahead and reheat them with a little extra milk or broth to restore their creamy consistency.

What dishes pair well with Parmesan Grits?

I enjoy serving them with shrimp, grilled chicken, steak, pork chops, roasted vegetables, fried eggs, or sautéed mushrooms.

Conclusion

I always enjoy making Parmesan Grits because they are creamy, comforting, and full of rich, savory flavor. The combination of buttery grits and Parmesan cheese creates a versatile dish that works for breakfast, lunch, or dinner. Whether I serve them as a simple side or pair them with a hearty main course, they always bring warmth and comfort to the table.

Parmesan Grits

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Parmesan Grits are a rich, creamy Southern comfort food made with tender grits, butter, and savory Parmesan cheese. They are a versatile side dish that pairs perfectly with breakfast favorites, grilled meats, seafood, or roasted vegetables.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Stovetop
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

• 1 cup stone-ground grits or regular grits
• 2 cups water
• 2 cups chicken broth or vegetable broth
• 1 cup whole milk
• 3 tbsp unsalted butter
• 1 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh parsley

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Instructions

1. Bring the water, broth, and milk to a gentle boil in a large saucepan.
2. Slowly whisk in the grits, stirring constantly to prevent lumps.
3. Reduce the heat to low and cook, stirring frequently, until the grits are tender and creamy, about 25 to 30 minutes for stone-ground grits.
4. Stir in the butter until completely melted.
5. Add the grated Parmesan cheese and stir until smooth and fully incorporated.
6. Season with the garlic powder, salt, and black pepper.
7. Continue stirring until the grits reach a velvety, creamy consistency.
8. Fold in the chopped chives and parsley.
9. Serve warm with an extra sprinkle of Parmesan cheese if desired.

Notes

• Use sharp cheddar, smoked Gouda, Gruyère, or Pecorino Romano for different flavor variations.
• Top with sautéed shrimp, crispy bacon, grilled sausage, or fried eggs for a hearty meal.
• Add roasted garlic, fresh thyme, Cajun seasoning, or cayenne pepper for extra flavor.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat with a splash of milk, broth, or water to restore the creamy texture.
• Freeze for up to 2 months, although the texture is best when enjoyed fresh.
• Whisk the grits in gradually to help prevent lumps.

Nutrition

• Serving Size: 1 serving
• Calories: 290 kcal
• Sugar: 3 g
• Sodium: 610 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 2 g
• Protein: 11 g
• Cholesterol: 35 mg