Reviewed: Aug. 28, 2011

This is really good. However, instead of water, I used 2 cups 2% milk and 1 cup water. And a splash of 1/2 and 1/2. I've also made grits using reduced sodium chicken broth and milk and they are also very good. Thanks for the recipe! These grits were thicker than my other go-to recipe and I like that. Not as soupy as before.

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Reviewer:

kloghopper

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Aug. 20, 2011

I bought grits at our local farmer's market and had no idea how to cook them. This was exactly how I wanted them to turn out.

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Reviewer:

JLEHNIG

Cooking Level: Intermediate

Living In: New Haven, Missouri, USA

Reviewed: Jul. 9, 2011

This gal can cook grits!! Have you tried adding some chopped up boiled shrimp? If we have any left over from our low country boils, I'll peel them and chop them up and add them to the grits about the last five min of cooking. My wife likes to add a half can of salmon(deboned of course) to her grits. That doesn't even sound good to me but,, she likes it, maybe some else out there will too.

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Reviewer:

dadeuel

Cooking Level: Intermediate

Home Town: Mc Donough, New York, USA

Living In: Americus, Georgia, USA

Reviewed: May 14, 2011

I’ve only had grits one time before when visiting Charleston, SC. BTW the gardens are as beautiful as described in garden magazines. I know because I had absolutely no pride peaking into people’s gardens. But I digress. I always heard that grits were awful but I tried them just out of curiosity. I really liked them and thought I’d try them at home. I thought this dish was very good but not as good as I remembered having in Charleston.

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Reviewer:

Deb C

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Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: May 4, 2011

First time for grits and the whole family loved them! They were thick but i think that is due to all the extra cheese my daughter add. LOL

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Reviewer:

katrinia17

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Tacoma, Washington, USA

Reviewed: Apr. 12, 2011

I grew up watching my grandmother cook grits and her were always so creamy and perfectly prepared (be it with a little butter, S&P or cheese). Her trick to add milk (she never measured it but my guess would be 1/4-1/2 cup), the milk makes them even creamier. I've made what I call "Breakfast Succotash" by mixing cheese grits, a scrambled egg and bacon or sausage, mix thoroughly and serve with toast...a happy childhood memory for me!

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Reviewer:

SUNSHINE6420

Cooking Level: Expert

Reviewed: Apr. 5, 2011

Very good! Thank you soooo much !

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Reviewer:

Cara

Cooking Level: Intermediate

Home Town: Mount Prospect, Illinois, USA

Living In: Woodridge, Illinois, USA

Reviewed: Feb. 24, 2011

Perfect! the only thing I did, and Im not sure that it made a difference, but I soaked the grits overnight in water. Thanks for the great recipe!

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Reviewer:

Cooknkitch

Reviewed: Jan. 13, 2011

Cheese grits are OK, but they are better without. I prefer quick grits that cook in 5 minutes. 4 cups water to 1 cup grits. In either case, best recipe is on the box. For variety, the yellow corn grits/polenta is outstanding.

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