Make creamy blue cheese grits in only 20 minutes with whole milk, quick-cooking grits, and tangy blue cheese. This simple recipe creates a rich and comforting Southern side dish using just five ingredients.
Whole milk gives the grits their velvety texture, while crumbled blue cheese adds a bold, savory flavor. Slowly whisking the grits into the hot liquid helps prevent lumps and creates a smooth, creamy consistency.
Ready in only 20 minutes, these blue cheese grits are easy enough for weeknight dinners yet elegant enough for holidays and special occasions. They make a flavorful alternative to mashed potatoes or polenta.
Serve the grits with barbecue ribs, smoked brisket, braised short ribs, grilled steak, roasted chicken, pork chops, pulled pork, or grilled vegetables. They can also create a creamy base for braised meats and other hearty main dishes.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 to 6 servings
Ingredients
2 cups water
2 cups whole milk
1 teaspoon kosher salt
1 cup quick-cooking grits
1/4 cup crumbled blue cheese
Directions
Step 1: Heat the Liquid
Combine the water, whole milk, and kosher salt in a medium saucepan. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent the milk from scorching.
Step 2: Add the Grits
Slowly whisk the quick-cooking grits into the boiling liquid. Add them gradually while whisking continuously to help prevent lumps and create a smooth consistency.
Step 3: Cook the Grits
Reduce the heat to low and cook the grits for 5 to 7 minutes, stirring frequently. Continue cooking until the grits have absorbed the liquid and become tender, thick, and creamy.
Step 4: Add the Blue Cheese
Remove the saucepan from the heat. Stir in the crumbled blue cheese until it melts and is evenly incorporated into the grits.
Taste the grits before adding more seasoning. Blue cheese can be quite salty, so additional salt may not be necessary.
Step 5: Serve
Spoon the warm blue cheese grits onto serving plates or into bowls. If desired, garnish each serving with a small amount of additional crumbled blue cheese.
Serve immediately with barbecue ribs, braised short ribs, smoked brisket, grilled steak, roasted chicken, pork chops, pulled pork, or grilled vegetables.
Notes
For extra richness, stir 1 tablespoon of unsalted butter into the finished grits before serving.
For a stronger blue cheese flavor, increase the crumbled blue cheese to ⅓ or ½ cup.
For a milder variation, replace part of the blue cheese with shredded sharp white cheddar cheese.
If the grits become too thick, gradually stir in a small amount of warm milk until they reach the desired consistency.
These grits make a flavorful alternative to mashed potatoes or polenta. Serve them beneath braised meats or alongside roasted seasonal vegetables and a fresh green salad for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them gently on the stovetop with a splash of milk, stirring frequently until warm and creamy.
