Smoked gouda and cheddar grits by Mama Steph

TYLER, Texas (KLTV) - These creamy, cheesy grits are the perfect side for fish, ham or whatever you like. They’re, of course, amazing on their own, too.

Smoked Gouda & Cheddar Grits Casserole

• 1 1/4 cups uncooked regular grits (I used quick grits; DO NOT use instant! They’re awful.)
• 2 cups chicken broth (I make my own broth & store in the freezer; canned is ok, too. Water will do in a pinch.)
• 2 cups milk
• 1 teaspoon salt
• 1 teaspoon ground red pepper (plus extra to sprinkle on top before baking)
• 1/2 cup salted butter, cut into cubes
• 1 (10-oz.) block sharp Cheddar cheese, grated (I used 5oz Cabot Co-op sharp Cheddar & 5 oz. Cabot Co-op White Cheddar…their cheese is excellent! Farmer friendly, too.)
• 1 (4-oz.) smoked Gouda cheese round, grated
• 1/4 cup heavy cream (or milk)

Preparation

Bring grits, chicken broth, milk and salt to a boil in a medium saucepan over medium heat; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Remove from heat.

Stir in butter and cheeses until melted. If grits are too thick for your preference, add the cream, and stir in well.

Want to bake your cheese grits? Learn how here.

You might also like to try my lemon-butter baked fish with cheese grits