When it comes to crowd-pleasing sides, few dishes steal the spotlight like Smoked Gouda Cheese Grits. Infused with the savory richness of smoked Gouda cheese and the smoky heat of chipotle pepper adobo sauce, this dish is a guaranteed hit at cookouts. It’s the perfect partner for grilled beef, pork, or chicken, standing up effortlessly to bold flavors.
But don’t think for a second these grits are just for casual affairs. They shine equally in a more refined setting, serving as a luxurious bed for a perfectly seared Iberico pork chop or other succulent cuts of meat.
The secret to elevating this dish? Fresh, artisanal stone-ground grits. Stale grits won’t absorb liquids properly, so always check the best-by dates before cooking. I swear by grits from multi-generational mills like War Eagle and Weisenberger. Their commitment to quality and tradition comes through in every creamy, flavorful bite.
Whether you’re hosting a backyard barbecue or planning an elegant sit-down dinner, these Smoked Gouda Grits are guaranteed to impress.
Let’s Make Smoked Gouda Cheese Grits!
Cook the grits in milk for the prescribed amount of time per the producers instructions. Do not use “instant” grits. You may add water a few tablespoons at a time if they stop steaming and become too thick before they are finished cooking.
Add 8-9 ounces of grated smoked Gouda cheese.
Fold in your seasonings.
It’s time to adjust the adobo sauce and salt to taste. Thin with milk or water if you wish, but I like them hearty and thick!
Smoked Gouda Cheese Grits
Stone ground grits with smoked gouda cheese and chipotle pepper adobo sauce
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 5 cups 1x
Ingredients
- 1 cup white stone ground grits
- 4 cups whole milk
- 1/2 stick unsalted butter
- 1 clove garlic – microplaned
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt + more to taste
- 3 TBL chipotle pepper adobo sauce + more to taste
- 8–9 oz smoked gouda cheese – coarsely grated
- Basil leaf – garnish – optional
Instructions
- Combine the adobo sauce, salt, paprika and garlic and set aside
- Use a heavy bottom pot, and bring the milk and butter to a slow boil while stirring. Whisk in the grits and turn heat down to low. Cook until soft occasionally stirring to avoid burning about 10-12 minutes
- Add water a few tablespoons at a time if they stop steaming and become too thick. Taste to make sure they are soft
- Fold in the grated cheese with a spatula until melted, then fold in the seasoning mixture
- Taste and add more adobo sauce and/or salt to taste
Bring the grits anytime. They are addictive!
Glad you liked them!
My daughter made this recipe for me while I was recovering from surgery … it was delicious!!! She served it with sautéed shrimp and spinach as suggested. Perfect meal!!