Creamy Cheese Grits with Sun-Dried Tomatoes

Creamy Cheese Grits with Sun-Dried Tomatoes Recipe

When I was growing up, grits weren't popular in France. I tasted grits for the first time in Tennessee while staying with an American host family during my teenage years. I had it plain with butter. For this version that I prepared for baby Aria (who's not quite a a baby anymore; she's starting pre-school this August!), I flavored the grits with sun-dried tomatoes and Gouda cheese.

Needless to say, she loved it. It's got a very pleasing texture for kids, and being the foodie-in-training that she is, she enjoyed the tomatoes and cheese. I'll be making more versions of this for her to try in the near future!


Yields: 6 servings

2-1/2 cups vegetable broth
½ cup quick-cooking hominy grits
1 tablespoon olive oil
1 green onion, chopped
1 sprig thyme, bruised
1 tablespoon flat-leaf parsley, chopped
¼ cup store-bought julienned sun-dried tomatoes, finely chopped
½ cup Gouda cheese , diced
¼ cup cream (optional)
½ teaspoon white pepper, freshly ground
1 teaspoon salt


Making grits:

In a deep saucepan, heat the olive oil and fry the green onions and thyme until golden. Add the parsley, stir until shiny, then transfer to a plate, leaving as much oil as possible in the pan. 

In the same saucepan, add the garlic. Cook until golden. Add 2 cups broth. Bring to a boil, then immediately add the grits. Bring the liquid back to a boil, then lower the heat. Add the Gouda cheese and stir frequently. Cook for about 15 minutes. Check the liquid and periodically add up to ½ cup of warm broth as soon as the liquid has been absorbed.  Return the green onions. Let simmer for about 5 minutes total.


When the grains are almost cooked, season with salt and pepper. Add cream. Stir well and finally add the sun-dried tomatoes. Mix until well combined. Let sit for about 5 minutes.

Note: if you re-heat the grits, place over medium-low heat on the stove and stir in about ¼ cup warm water.

Serve warm.

Bon appétit!


Frying the garlic prior to boiling the broth gives a nice fragrance to the dish.

To get cheesy flavor and yellow color without the stringy cheesy bits, add Gouda cheese right after boiling the broth.

Published By: Jacqueline Pham on May 6, 2014.


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