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Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey Photo by: Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Creamy Gruyère Grits

Turn quick-cooking grits into a rich and creamy side dish with the addition of shredded Gruyere cheese and half-and-half.

Southern Living MARCH 2008

  • Yield: Makes 8 servings
  • Cook time:20 Minutes
  • Prep time:10 Minutes


  • 1 teaspoon salt
  • 1 1/4 cups uncooked quick-cooking grits
  • 1 (8-oz.) block Gruyère cheese, shredded*
  • 1/2 cup half-and-half
  • 1 tablespoon butter
  • 1/4 teaspoon pepper


1. Bring 5 1/4 cups water and 1 tsp. salt to a boil in a medium saucepan over medium-high heat; gradually whisk in 1 1/4 cups grits, and bring to a boil. Reduce heat to medium-low, and simmer, whisking occasionally, 12 to 15 minutes or until thickened. Whisk in shredded Gruyère cheese and remaining ingredients until cheese is melted and mixture is blended.

*1 (8-oz.) block Swiss or white Cheddar cheese, shredded, may be substituted.


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Creamy Gruyère Grits recipe