Reviewed: Mar. 23, 2012

This recipe will make you a true grits lover! I made the recipe without changes. I've always been a fan of cream of wheat, but this seriously challenges my fave, cream of wheat. Thanks for posting recipe!

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Reviewer:

Godzilla

Cooking Level: Expert

Home Town: Suffolk, Virginia, USA

Living In: Ivor, Virginia, USA

Reviewed: Mar. 18, 2012

I didn't realize, with this recipe, that the cheeses and peppers were optional until the end. It is too bad, because it tasted so good without them! They were the most creamiest grits! I normally make grits, as described on the package, for 5-7 minutes. I have never cooked and stirred them for 25 minutes. That made all the difference in texture. I used broth paste to mix up my own broth, to taste, and the broth and milk gave the grits a nice flavor without taking away from their traditional taste. In all honesty, they tasted like the ones at the breakfast restaurants. I always wondered how they got them that way. Without the cheeses and peppers it is 5 stars! The cheeses, just made it kind of taste like grits and Velveeta even though there was no processed cheese in it. The pepper, was a bit over-whelming to. I did just make 1/2 recipe and used low fat cheese. Either way, the cheese and spices turned it into more of dinner side dish. I will do the first part of the recipe again for breakfast, though, for sure. Thanks

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Reviewer:

Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Mar. 10, 2012

As you would with any grits recipe, you'll need to adjust the liquids to get desired consistency, but the flavor is excellent. Especially like the little kick from the cayenne. Easy to make. I'll definitely be making this again.

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Reviewer:

luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

Reviewed: Feb. 16, 2012

ABSOLUTELY DELICIOUS!! I used Sharp Cheddar black pepper, and garlice powder and omitted the parmesan, cayenne pepper and nutmeg

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Reviewer:

kjsmith4

Reviewed: Feb. 2, 2012

These grits were fantastic! I made substituted half and half for the milk to make it even creamier. Just keep in mind that this recipe makes a LOT of grits so if you only need it to serve 2-3 people you could cut the recipe in half. Great recipe - I will definitely make these again.

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Reviewer:

KEDDY1221

Reviewed: Nov. 11, 2011

I was looking for a grits recipe that wouldn't use artificial cheese and this one caught my eye. The reviews were very complimentary and honestly, after making this - they can't be more right! I whipped these up in less than 15 minutes total (cooking time was down to about 7 minutes for me), and even though I didn't think my husband would eat these grits, I offered a taste to him, and then he asked for a little bit more. Before I could finish my helping, he was asking to finish off the pot. I took the suggestions to reverse the milk and chicken broth ratios and I also halfed the recipe to make 4 servings instead of 8, but otherwise, no changes (which is extremely unusual for me). GREAT recipe! I might use less parmesan next time, but that would be my only critique - it was a bit sharp for my tastes.

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Reviewer:

Laurelee

Reviewed: Sep. 22, 2011

Risking childishness here, but: OMG! That's all I have to say. Well, that and THANK YOU, KRISTIN!

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Reviewer:

glasllyn

Reviewed: Sep. 19, 2011

I have never really tasted grits done this well! They are really very excellent! I used high quality cheese because that does make all the difference in the world! A mixture of Parmesan, white sharp and yellow sharp cheddar, perfection! I didn't use the white pepper since I didn't have any on hand, but it really didn't seem to make a difference. This is THE recipe my family will use every time! Thank you for posting this.

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Reviewer:

Everettrj

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Reviewed: Sep. 10, 2011

Good, but way too much parm cheese. I cut in half and it was still too much. I also don't think you need the 1/2 tsp salt...

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Reviewer:

squirrel

Cooking Level: Intermediate

Home Town: Perham, Minnesota, USA

Living In: Hawley, Minnesota, USA

Reviewed: Sep. 5, 2011

I thought these were fantastic, but some of the family did not care for the strong parmesan flavor. I will probably substitute for the parmesan next time, but this is very easy and tasty.

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