Oklahoma Cheese Grits: A Southern Comfort Food Classic

Cheese grits are a staple of Southern cuisine, a creamy, comforting dish that’s perfect for breakfast, brunch, or even a side dish with dinner. While variations abound throughout the South, Oklahoma cheese grits stand out for their simplicity and rich, cheesy flavor. This recipe will guide you through making the perfect Oklahoma cheese grits, from selecting the right ingredients to mastering the cooking process. Get ready to indulge in a taste of Southern hospitality!

## What are Grits?

Before we dive into the recipe, let’s clarify what grits actually are. Grits are coarsely ground corn, typically made from dent corn. They are similar to polenta but tend to be made with a different type of corn and often have a coarser texture. There are different types of grits available, each with its own characteristics:

* **Stone-Ground Grits:** These are considered the gold standard by many. They retain more of the corn’s natural oils and flavor, resulting in a richer, more complex taste. Stone-ground grits usually require a longer cooking time.
* **Hominy Grits:** Hominy grits are made from corn that has been treated with an alkaline solution (usually lime), which softens the kernels and removes the outer hull. This process also makes the nutrients in the corn more bioavailable.
* **Quick Grits (or Instant Grits):** These are finely ground and precooked, making them the fastest to prepare. While convenient, they often lack the depth of flavor found in stone-ground or hominy grits.
* **Yellow Grits and White Grits:** The color of the grits depends on the color of the corn used. Yellow grits have a slightly sweeter flavor, while white grits are more neutral.

For this Oklahoma cheese grits recipe, we recommend using stone-ground grits for the best flavor and texture. However, quick grits can be substituted if you’re short on time, just be aware that the cooking time will be significantly reduced, and the flavor might not be as pronounced.

## Key Ingredients for Oklahoma Cheese Grits

Here’s a rundown of the key ingredients you’ll need for this recipe, along with notes on choosing the best quality:

* **Grits:** As mentioned above, stone-ground grits are preferred. Look for grits that are coarsely ground and have a slightly nutty aroma. Avoid grits that appear very pale or have a stale smell.
* **Water (or Broth):** Water is the traditional choice, but using chicken or vegetable broth will add extra depth of flavor to the grits. Use low-sodium broth to control the salt level.
* **Milk (or Cream):** Milk adds creaminess and richness to the grits. Whole milk is recommended for the best texture, but you can also use 2% milk or even half-and-half or heavy cream for an extra decadent treat.
* **Butter:** Butter contributes to the richness and flavor of the grits. Use unsalted butter so you can control the saltiness of the dish.
* **Cheese:** This is where the magic happens! Sharp cheddar cheese is the classic choice for Oklahoma cheese grits. Its bold flavor complements the subtle sweetness of the corn. You can also experiment with other cheeses, such as Colby Jack, Monterey Jack, or even a little bit of pepper jack for a spicy kick. Freshly grated cheese is always preferred over pre-shredded cheese, as it melts more smoothly and has a better flavor.
* **Salt and Pepper:** These are essential for seasoning the grits and bringing out the other flavors. Use kosher salt or sea salt for the best results. Freshly ground black pepper is also recommended.
* **Optional Add-Ins:** Feel free to customize your cheese grits with these optional add-ins:
* **Garlic:** A clove or two of minced garlic can add a savory depth to the grits.
* **Onion:** Finely chopped onion, sautéed until softened, is another great addition.
* **Bacon:** Crumbled cooked bacon adds a smoky, salty flavor that pairs perfectly with cheese grits.
* **Jalapeño:** For a spicy kick, add finely chopped jalapeño peppers.
* **Hot Sauce:** A few dashes of your favorite hot sauce can add a welcome zing.

## Step-by-Step Recipe for Oklahoma Cheese Grits

Now, let’s get cooking! Here’s a detailed recipe for making delicious Oklahoma cheese grits:

**Yields:** 4-6 servings
**Prep time:** 5 minutes
**Cook time:** 25-45 minutes (depending on the type of grits used)

**Ingredients:**

* 4 cups water (or chicken/vegetable broth)
* 1 cup stone-ground grits (or quick grits)
* 1 cup milk (or cream)
* 4 tablespoons unsalted butter
* 1 ½ cups shredded sharp cheddar cheese
* ½ teaspoon salt (or to taste)
* ¼ teaspoon black pepper (or to taste)
* Optional add-ins (see list above)

**Equipment:**

* Medium saucepan
* Whisk
* Wooden spoon or spatula

**Instructions:**

**Step 1: Prepare the Liquid Base**

* In a medium saucepan, bring the water (or broth) to a boil over medium-high heat. If you’re using garlic or onion, sauté them in a tablespoon of butter in the saucepan before adding the liquid. Cook until softened and fragrant.

**Step 2: Add the Grits**

* Once the liquid is boiling, gradually whisk in the grits. It’s important to whisk continuously to prevent lumps from forming.

**Step 3: Reduce Heat and Simmer**

* Reduce the heat to low, cover the saucepan, and simmer for the recommended cooking time, stirring occasionally. The cooking time will vary depending on the type of grits you’re using. Stone-ground grits typically take 25-45 minutes, while quick grits take only 5-10 minutes. Refer to the package instructions for specific cooking times.

**Step 4: Add Milk and Butter**

* After the grits have cooked and thickened, stir in the milk (or cream) and butter. Continue to stir until the butter is melted and the mixture is smooth and creamy.

**Step 5: Add Cheese and Seasonings**

* Remove the saucepan from the heat and stir in the shredded cheddar cheese until it’s completely melted and the grits are cheesy and smooth. Season with salt and pepper to taste. If you’re using any other add-ins, such as bacon or jalapeño, stir them in at this point.

**Step 6: Serve and Enjoy!**

* Serve the Oklahoma cheese grits immediately. They are best enjoyed warm. Garnish with extra shredded cheese, chopped green onions, or a drizzle of hot sauce, if desired.

## Tips for Perfect Cheese Grits

Here are some tips to ensure your cheese grits turn out perfectly every time:

* **Use the right ratio of liquid to grits:** The correct ratio is crucial for achieving the right consistency. Too little liquid and the grits will be dry and clumpy. Too much liquid and the grits will be runny.
* **Whisk continuously when adding the grits:** This prevents lumps from forming and ensures a smooth, creamy texture.
* **Cook the grits over low heat:** Cooking the grits over low heat allows them to cook evenly and prevents them from burning or sticking to the bottom of the pan.
* **Stir frequently:** Stirring frequently ensures that the grits don’t stick to the bottom of the pan and helps to release the starches, resulting in a creamier texture.
* **Use high-quality cheese:** The flavor of the cheese is a key component of cheese grits, so use the best quality cheese you can afford. Freshly grated cheese is always preferred.
* **Don’t overcook the grits:** Overcooked grits can become gummy or mushy. Cook them until they are tender and creamy, but still have a slight bite.
* **Adjust seasonings to taste:** Taste the grits and adjust the salt and pepper as needed. You may also want to add other seasonings, such as garlic powder or onion powder, to enhance the flavor.
* **Keep the grits warm:** Cheese grits tend to thicken as they cool, so keep them warm until serving. You can keep them warm in a slow cooker or in a double boiler.

## Variations and Add-Ins

While this recipe provides a solid foundation for Oklahoma cheese grits, feel free to experiment with different variations and add-ins to customize the dish to your liking. Here are a few ideas:

* **Shrimp and Grits:** This is a classic Southern combination. Sauté shrimp with garlic, butter, and spices, then serve over the cheese grits.
* **Crab and Grits:** Similar to shrimp and grits, but with crab meat instead. Lump crab meat is particularly delicious.
* **Breakfast Grits:** Top the cheese grits with fried eggs, bacon, and sausage for a hearty breakfast.
* **Vegetarian Grits:** Add sautéed vegetables, such as mushrooms, spinach, or bell peppers, to the cheese grits for a vegetarian option.
* **Spicy Grits:** Add jalapeño peppers, hot sauce, or a pinch of cayenne pepper to the cheese grits for a spicy kick.
* **Smoked Gouda Grits:** Substitute smoked Gouda cheese for cheddar cheese for a smoky, savory flavor.
* **Goat Cheese Grits:** Add goat cheese to the cheese grits for a tangy, creamy flavor.

## Serving Suggestions

Oklahoma cheese grits can be served as a main course, side dish, or appetizer. Here are a few serving suggestions:

* **Breakfast or Brunch:** Serve with fried eggs, bacon, sausage, and toast.
* **Side Dish:** Serve alongside grilled chicken, steak, or fish.
* **Appetizer:** Serve in small bowls or ramekins as an appetizer at a party or gathering.
* **Garnishes:** Garnish with extra shredded cheese, chopped green onions, a drizzle of hot sauce, or a dollop of sour cream.

## Storing and Reheating Cheese Grits

* **Storing:** Leftover cheese grits can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** To reheat cheese grits, add a splash of milk or water to the grits and microwave in 30-second intervals, stirring in between, until heated through. You can also reheat the grits in a saucepan over low heat, stirring frequently.

## Nutritional Information (Approximate)

* Calories: 300-400 per serving (depending on ingredients and portion size)
* Fat: 15-25 grams
* Protein: 10-15 grams
* Carbohydrates: 30-40 grams

## Conclusion

Oklahoma cheese grits are a simple yet satisfying dish that’s perfect for any occasion. With their creamy texture and cheesy flavor, they’re sure to become a family favorite. So, gather your ingredients, follow this recipe, and get ready to enjoy a taste of Southern comfort food!

## FAQs

**Q: Can I use instant grits for this recipe?**
A: Yes, you can use instant grits, but the cooking time will be significantly reduced, and the flavor might not be as pronounced. Follow the package instructions for cooking time.

**Q: Can I use a different type of cheese?**
A: Yes, you can experiment with other cheeses, such as Colby Jack, Monterey Jack, or pepper jack. Just be sure to use a cheese that melts well.

**Q: Can I make this recipe ahead of time?**
A: Yes, you can make the grits ahead of time and store them in the refrigerator. Reheat them before serving, adding a splash of milk or water to thin them out if necessary.

**Q: Why are my grits lumpy?**
A: Lumpy grits are usually caused by not whisking continuously when adding the grits to the boiling liquid. To avoid lumps, gradually whisk in the grits while stirring constantly.

**Q: How can I prevent the grits from sticking to the bottom of the pan?**
A: Stir the grits frequently while they are cooking to prevent them from sticking to the bottom of the pan. You can also use a non-stick saucepan.