I have made more than my share of grainy, clumpy, far from creamy cheese grits. The kind that bare no resemblance to the velvety texture of the cheese grits I devoured in Savannah last summer. Or the creamy grits I ate in Myrtle Beach. Or the divine grits of goodness loaded with Munster cheese that I relished every fat gram of in Charlotte.
While I’m sure each of those chefs labored over their cheese grits, this busy mama has been on a quest for a quick-cooking grits recipe that would deliver a creamy spoonful of goodness with every bite. And in a jiffy. A recipe that would come to my rescue on nights when each of my loves is heading in a different direction, after a family meal. Naturally, I turned to Cousin Google for help and bless you folks who took the time to write about your grits and enlighten folks like me. I hadn’t a clue that the secret to making creamy quick-cooking cheese grits is in the starting temperature of the liquid. Who would have thought to add quick-cooking grits to cold water and/or milk to get that velvety texture?
After a lot of tweaking and twerking, I’m happy to pass on my own recipe to all of you who relish creamy cheesy grits with a speedy preparation. This recipe takes a healthier spin on cheese grits as I opt for a mixture of reduced fat milk and water instead of heavy cream. The reduced fat cream cheese provides richness with fewer calories and fat grams and the egg whites lend a velvety texture.
- 1 C quick-cooking grits
- 2 C skim or 1 % milk
- ¾ C cold water
- 2 Tbsp butter
- 3 oz. reduced fat cream cheese (often labeled Neufchatel cheese)
- ⅓ C grated Parmesan (or your favorite cheese variety)
- 1 Tbsp dried parsley
- 1 Tbsp lemon juice
- 2 egg whites, lightly beaten
- In a medium size saucepan, add the milk, water and cup of quick-cooking grits.
- Set the temperature on high, get out your whisk and let the mixing begin.
- Bring the mixture to a boil - stirring constantly - about 4 minutes or until the mixture visibly thickens.
- Remove from heat and add 2 T butter, 3 oz. reduced fat cream cheese, grated Parmesan (not from a can), and dried parsley. Mix well.
- Next add the lemon juice and lightly beaten egg whites.
- Return to the stove top, reduce heat to medium, and continue whisking for another 1-2 minutes until all ingredients are well blended and the grits have a smooth, creamy cheesy consistency.
- These grits are best served straight from the stove top, but will reheat nicely if you're lucky enough to have leftovers.
This recipe has been a steady hit in my house and delivers a spoonful of goodness in every bite. I’d love to hear from you if you give my recipe a try – let me know what you think or how you tweaked it to make it your own. (These quick & creamy cheese grits also make a perfect bed for Saucy Shrimp, and especially for my family’s new found favorite – Cajun Broiled Salmon topped with Creole Sauce.)
Wishing you many spoonfuls of goodness,
Gigi
[…] it’s over the moon. (In case you missed it, here’s my recipe for a healthier version of cheesy grits that uses quick-cooking grits.) The Cajun rub and Creole Sauce can easily be prepared in advance […]