Cheese, Cheddar adds salt, fat, and savory depth that give grits more structure and make the combination feel fuller.
grits
+ Add to WorkbenchAbout this ingredient
Coarsely ground dried white or yellow corn (typically hominy — corn treated with alkali in the nixtamalization process) cooked slowly with water, milk, and but…
11 pairings
Editorial
Flavor profile
Grits are made from hominy grits (nixtamalized, then dried and coarsely ground) or stone-ground whole dried corn — the texture ranges from coarsely grainy (stone-ground, uneven, complex) to fine and creamy (quick grits, more homogeneous). The nixtamalization (cooking the dried corn in limewater) gelatinizes the starch differently than untreated corn, producing grits' characteristic texture and releasing niacin that would otherwise be nutritionally unavailable. Cooking: stone-ground grits need 30–45 minutes of gentle simmering in water or stock with frequent stirring to hydrate the starch granules fully. Adding butter (generously) and often cream or whole milk transforms them from a side dish to a luxury. Shrimp and grits — a traditional South Carolina Lowcountry fisherman's breakfast of sautéed shrimp in a slightly spiced, often pork-fat-enriched sauce over creamy grits — is the preparation that elevated grits to national attention. Cheese grits (Cheddar, Gruyère) are a natural enrichment that works beautifully as a base for braises, eggs, and roasted vegetables.
Pairings
Flavor relationships
Pairs well with
cheese, cheddar
cheese, parmesan
corn
cream
garlic
mascarpone
nutmeg
pepper, black
salt
sausage, andouille
shrimp
cheese, cheddar
Cheese, Cheddar adds salt, fat, and savory depth that give grits more structure and make the combination feel fuller.
cheese, parmesan
Cheese, Parmesan adds salt, fat, and savory depth that give grits more structure and make the combination feel fuller.
corn
Corn gives grits a neutral or savory base that absorbs flavor and makes the pairing feel more substantial.
cream
Cream adds richness and helps carry grits's flavor, giving the pairing a smoother texture and a more rounded finish.
garlic
Garlic supplies an allium backbone that deepens grits's savory side and gives the pairing a more complete cooked flavor.
mascarpone
Mascarpone adds richness and helps carry grits's flavor, giving the pairing a smoother texture and a more rounded finish.
nutmeg
Nutmeg adds warm spice complexity that plays against grits's natural base notes and pushes the pairing toward deeper, more layered dishes.
pepper, black
Pepper, Black brings heat or sharpness that wakes up grits's milder flavors and adds contrast without needing to rebuild the whole dish.
salt
Salt sharpens grits's natural flavor and helps the pairing taste more focused.
sausage, andouille
Sausage, Andouille adds herbal lift and aromatic contrast, keeping grits from tasting too heavy, flat, or one-dimensional.
shrimp
Shrimp and grits work because sweet shellfish and creamy cornmeal balance each other, with the grits soaking up all the savory sauce like they were born for this job.
Cheese, Parmesan adds salt, fat, and savory depth that give grits more structure and make the combination feel fuller.
Corn gives grits a neutral or savory base that absorbs flavor and makes the pairing feel more substantial.
cream
Cream adds richness and helps carry grits's flavor, giving the pairing a smoother texture and a more rounded finish.
Garlic supplies an allium backbone that deepens grits's savory side and gives the pairing a more complete cooked flavor.
Mascarpone adds richness and helps carry grits's flavor, giving the pairing a smoother texture and a more rounded finish.
Nutmeg adds warm spice complexity that plays against grits's natural base notes and pushes the pairing toward deeper, more layered dishes.
Pepper, Black brings heat or sharpness that wakes up grits's milder flavors and adds contrast without needing to rebuild the whole dish.
salt
Salt sharpens grits's natural flavor and helps the pairing taste more focused.
sausage, andouille
Sausage, Andouille adds herbal lift and aromatic contrast, keeping grits from tasting too heavy, flat, or one-dimensional.
Shrimp and grits work because sweet shellfish and creamy cornmeal balance each other, with the grits soaking up all the savory sauce like they were born for this job.