Gruyère Grits

Gruyère Grits Recipe
Oxmoor House
Melted Gruyere adds a rich nutty flavor and creamy texture to cooked grits. These Gruyere-laced grits are delightful under one of my favorite shrimp and grits recipes – Anniversary Shrimp and Grits.


Makes 8 to 10 servings.

Recipe from

Oxmoor House


8 cups milk
1 1/2 teaspoons salt
2 cups uncooked stone-ground white or yellow grits
2 cups (8 ounces) shredded Gruyère cheese
1/4 cup butter
1/2 teaspoon black pepper


Combine milk and salt in a large, heavy saucepan; cook over medium-high heat just until mixture starts to boil. (Be careful not to let milk boil out of the pan as it comes to a boil – it can do so quickly.) Gradually whisk in grits. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often. Remove from heat, and add cheese, butter, and pepper, stirring until cheese melts; cover and keep warm.

Susan McEwen McIntosh, Glorious Grits – America's Favorite Comfort Food,

Oxmoor House

October 2009
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