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Easy Cheesy Gruyere Grits
5 from 18 votes

Easy Cheesy Gruyere Grits

Easy Cheesy Gruyere Grits combine tender cooked grits with minced garlic, rich Gruyere cheese, and sautéed mushrooms and asparagus. The grits are cooked in flavorful vegetable broth and gently simmered to a creamy texture, then mingled with the garlicky sautéed vegetables. This dish offers a combination of creamy, cheesy, and slightly spicy notes, with the green asparagus providing a fresh contrast. It can be enjoyed as a hearty side or a simple main dish.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 servings
Calories: 242 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • ½ cup grits
  • 1.5 cups vegetable broth
  • 2 cloves garlic minced
  • 1 gruyere cheese heaping cup, freshly grated, or Gouda cheese
  • ⅛ tsp garlic powder
  • ⅛ tsp salt
  • 1-2 cups mushroom sliced
  • olive oil a drizzle
  • 12-14 asparagus ends trimmed, spears
  • 1 TBSP butter
  • ⅛ tsp garlic powder
  • cayenne pepper
  • red pepper flakes
  • salt to taste, any additional

Instructions

    Cup of Yum
  1. First grab your grits!
  2. Bring a small pot of broth to boil and add your grits and garlic.
  3. Stir well, reduce heat to lowest setting to simmer, and cover with a lid.
  4. Set a timer for about 15 minutes and start on your veggies.
  5. After trimming the ends from the asparagus, bring a shallow pan of water to boil, toss in your asparagus, and quickly blanch the spears until they turn bright green and are slightly tender and al dente.
  6. Plop them in an ice bath or rinse with very cold water to halt the cooking process and prevent them from getting mushy.
  7. Pat dry and set aside.
  8. Dump the water from the pan saute your sliced mushrooms in a tiny drizzle of olive oil until tender.
  9. Drain any liquid from the pan, push the shrooms aside, and add your butter, garlic powder, cayenne pepper, asparagus, and a pinch of salt.
  10. Continue to saute for another minute or two, taste, and add any extra spices if desired.
  11. The grits should now be just about done.
  12. Stir constantly during the last few minutes of cook time to prevent them from sticking, then add your cheese and salt, to taste.
  13. Continue to stir as the cheese melts into the grits and try to refrain from spooning the entire pot of grits into your face.
  14. Plate the Gruyere grits and top them with veggies and a sprinkle of red pepper flakes. Enjoy!

Notes

  • Adjust cayenne and red pepper flakes gradually to suit your preferred spice level, starting with small amounts.
  • Leftover grits can be topped with grilled vegetables, roasted chicken, or other leftovers for added variety.
  • Blanching asparagus before sautéing helps retain its bright color and texture.
  • Use freshly grated Gruyere or Gouda cheese for optimal melting and flavor.

Nutrition Information

Calories 242kcal (12%) Carbohydrates 40g (13%) Protein 7g (14%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 16mg (5%) Sodium 908mg (38%) Potassium 400mg (9%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1362IU (27%) Vitamin C 7mg (8%) Calcium 34mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 242

% Daily Value*

Calories 242kcal 12%
Carbohydrates 40g 13%
Protein 7g 14%
Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Sodium 908mg 38%
Potassium 400mg 9%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 1362IU 27%
Vitamin C 7mg 8%
Calcium 34mg 3%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.