Smoked Gouda is a permanent resident, right up there with the Cheddar family. It adds mouthwateringly delicious flavor to potato and pasta dishes, but my favorite way to enjoy smoked Gouda is with grits.
So. Good. You. Won’t. Believe. It.
Below is my quick, easy, go to Smoked Gouda Grits recipe.
A few notes:
- I give a “somewhat modest” amount for the shredded smoked Gouda. I actually use between 3/4 cup and 1 full cup when I make them because I am crazy wild about smoked Gouda. However, you may not be quite as crazy wild as I am (no comment) – so what I’d suggest doing is starting with 1/2 cup shredded smoked Gouda and working your way up from there. Taste… add a little more… taste… then either stand firm or add a little more. It’s a personal thing.
- Does it have to be smoked Gouda instead of just regular Gouda? If at all possible, YES. The smoked flavor is actually where the magic lives. However, if all you have available is regular Gouda, go with it. It is still a beautiful cheese.
- Like all things, it’s best if you use a non-stick pan for these grits.
- Usually, when I serve Smoked Gouda Grits, I place them in a bowl and pile on slices of bacon, a fried egg or two, and fresh (not cold) chopped tomatoes, green onion (or chives), and a little more shredded Gouda. However, it’s just as delicious – all on its own – in a bowl served alongside its co-stars. If you do add diced tomatoes, be sure they’re as fresh as possible and NOT cold -that’d distract from the ambiance the grits are trying to create.
- This would be a beautiful and delicious recipe to master for Christmas morning – you’ll knock their stockings off with this one.
- The first recipe calls for Quick Grits. Below it, however, is a recipe for coarse ground grits. Both versions are equally delicious.
Don’t forget… don’t add mushy cold tomatoes! (Can you tell I have a phobia of mushy cold tomatoes.. it goes back to my childhood.)
Smoked Gouda Grits with Coarse Ground Grits:
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2-1/2 cups whole milk
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1-1/2 teaspoons kosher salt
- 2-1/2 cups water
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1 cup coarse-ground grits (not instant)
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4 tablespoons unsalted butter, cut into pieces
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4 oz. smoked Gouda, grated
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Kosher Salt
- Freshly ground black pepper
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2 tablespoons chopped fresh chives
Bring the milk, 1-1/2 tsp salt, and water to a boil in a large saucepan over medium-high heat. Gradually add the grits, whisking until smooth. Reduce the heat to low and cover. You want to cook the grits (whisking occasionally) until they’re creamy but not mushy – about 20–25 minutes. Remove from heat and whisk in butter and cheese and season with salt and pepper.
Serve topped with chives.
