Rule #333: Gouda Grits are an Easter Ham’s best friend.
These cheesy and easy Gouda Grits are the most delicious, creamy side dish to go alongside your Easter ham, BBQ, or grilled chicken! They’re the fastest and most versatile little side this spring and summer. They also last well in the fridge for days, and we all know leftovers are a cook’s weapon.
There’s nothing quite like a bite of sweet and salty smoked ham alongside some cheesy, creamy grits.
Every spoonful is like a bit of comfort.
To make our Gouda Grits, just start by combining 4 cups unsalted chicken stock, 1 cup half-and-half, 3/4 tsp. Kosher salt, and 1/4 tsp. freshly ground black pepper in a large Dutch oven or stockpot.
Then, whisk everything together and bring the mixture to a boil.
Next, add in your quick-cooking grits. We use these grits that can be found in most grocery stores or online at Amazon.
Gently stir in 2 cups of your uncooked quick-cooking grits.
Reduce the heat to medium-low, partially cover, and simmer, whisking occasionally, 15 minutes or until thickened.
Next, remove from heat and pour in 1/2 cup buttermilk.
Then, add the Star of our Gouda Grits Show: 2 cups (8 oz.) shredded Gouda cheese.
Finally, add in 1/4 cup unsalted butter.
Then, stir everything together, then let rest for 5 minutes.
I like to garnish with green onions, another little sprinkle of pepper, and sometimes just a dash of my favorite hot sauce, Tabasco.
There’s just something about cheesy grits that takes me back to warm spring days ending in a big Sunday supper. I wish we did more of those Sunday dinners these days. It’s such a gorgeous way to start the week.
Suggested Main Dish Pairings:
Easter Ham
Grilled Sausages
Pork or Chicken Marinated in this and Grilled
Savory Slow Cooker Pork Tenderloin
Garlic and Mushroom Pork Chops
Garlic Parmesan Roasted Shrimp
Gouda Grits
Ingredients
- 4 cups unsalted chicken stock
- 1 cup half-and-half
- ¾ tsp. Kosher salt
- ¼ tsp. freshly ground black pepper
- 2 cups uncooked quick-cooking grits
- 2 cups shredded Gouda cheese (8 oz.)
- ½ cup low-fat buttermilk
- ¼ cup unsalted butter cut into ½” pieces
- Dash hot sauce optional
- Chopped green onions for garnish
Instructions
- Bring stock, half-and-half, salt, and pepper to a boil in a large Dutch oven or pot over medium-high heat. Then, gradually whisk in the grits.
- Reduce heat to medium-low, partially cover, and simmer, whisking occasionally, 15 minutes or until thickened.
- Remove from heat; stir in shredded Gouda cheese, buttermilk, and butter. Let sit for 5 minutes, then stir in hot sauce (if desired). Garnish with chopped green onions.
Nutrition
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.