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    Home » Savory Breakfast Recipes

    Published: Dec 12, 2017 · Modified: Mar 27, 2023 by Pam

    Gouda Grits with Cajun Spice

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    Gouda Grits with Cajun Spice are an easy and versatile side dish that you’ll want to serve often. Additionally, this version gives a new twist to grits as a traditional brunch or breakfast choice.

    Gouda Grits with Cajun Spice are a versatile side dish from BiscuitsandBurlap.com

    Grits are not just for breakfast anymore! Of course, we all know that Shrimp and Grits have become hugely popular over the past decade, and rightly so. But we want you to think even beyond that. Our Gouda Grits with Cajun Spice are a perfect side dish for many entrees.

    Hey! Are you getting our weekly newsletter with recipe updates? If not, you can sign up here. We promise we’ll treat you like family.

    Some Ideas for Serving Gouda Grits

    Did you know that grits have been served with fish or other types of seafood in the south for a really long time? For example, a traditional southern event known as a fish fry is a place where you’re likely to find a big pot of grits. Sometimes the grits will be cheesy and sometimes just plain. You can find out more about a fish fry by reading this.

    These gouda grits would be an awesome side for Low Country Boil Sheet Pan Dinner too. You can click over for that recipe.

    Gouda Grits with Cajun Spice are a versatile side dish from BiscuitsandBurlap.com

    Besides seafood, another favorite of ours is to serve a well-seasoned dish of grits (like our Gouda Grits) with fresh pork. A pork tenderloin is a great choice, as is a slightly spicy pork chop like this one. Add to that Sweet Potato Biscuits and you are talking southern love on a plate!

    Gouda Grits with Cajun Spice are a versatile side dish from BiscuitsandBurlap.com

    A light sprinkling of cayenne pepper can be stirred into the grits or dusted on top. It makes for a pretty presentation and, as long as you add it with a light hand, it will give just a hint of kick.

    For a fun, southern style appetizer, grits can be used as the base for Appetizers with Barbecue and Cheese Grits.

    These are our favorites, but the point is to consider grits as a side dish when planning your meals. As you can see, they’re quick, easy, cheap and delicious, and…

    Grits are big in the versatility department

    You can make a big pot that will serve a lot of people, or just enough for one, and anything in between.

    They can be cheesy like these Gouda Grits or the grits we made with our Shrimp and Grits, which has white cheddar. Or, you can leave the cheese out altogether.

    We love a Cajun or Creole seasoning added into our grits – like Tony Chachere’s Original Creole Seasoning, but you can get creative and try difference spices. If you’re a fan of Cajun seasoning and a fan of seafood you’ll want to check out our Oyster Po’Boy Recipe. It’s super easy and so good!

    You can also alter the amount and heaviness of the cream in your grits. For the richest (and best) use all half and half for the liquid. In our recipe we used one part water and one part half and half. To make them lighter you could use whole milk, low fat milk or even make them with all water.

    Reduce heat to low and cover. Cook 7-8 minutes, stirring occasionally with whisk to get lumps out.

    Tips for Making the Best and Easiest Gouda Grits Ever

    • Use Quick Grits (not instant, but not the long cooking kind)
    • Don’t salt the water if using a seasoning blend that includes salt
    • Cook the grits covered for the best liquid absorption
    • Stir with a whisk to get out any lumps
    • If serving for a buffet, make the grits on the stove top and move to a slow cooker to keep warm

    Our recipe makes two generous servings, but double or triple the ingredients easily if you’re feeding more people.

    Gouda Grits with Cajun Spice are a versatile side dish from BiscuitsandBurlap.com

    Gouda Grits with Cajun Spice

    Gouda Grits with Cajun Spice is a versatile side dish that can be served with seafood or pork.
    4.8 from 5 votes
    Print Recipe Pin Recipe

    Ingredients
      

    • 1-⅓ cup water
    • 1-⅓ cup half and half
    • 3 ounces gouda cheese, grated
    • ⅔ cup quick grits (not instant)
    • ½ to ¾ teaspoon Cajun Seasoning
    • 1 Tbsp. butter
    • ¼ teaspoon cayenne pepper (optional)

    Instructions
     

    • Bring water and half and half to a boil.
    • Stir in grits and return to boil, stirring. 
    • Reduce heat to low and cover. Cook 7-8 minutes, stirring occasionally with whisk to get lumps out.
    • Stir in cheese and cajun seasoning until cheese melts.
    • Top hot grits with butter.
    Tried this recipe?Let us know how it was!

    For a fun twist on these grits leave out the gouda and stir in a couple of heaping spoonsful of Spicy and Smoky Pimento Cheese. Mmm……

    We hope you’ll consider grits when planning your meals. Let us know what ideas you have. If you’re having grits for brunch, think outside the box and make bialys. Don’t know what they are? Find out here.

    Other Recipes with Cajun Spice

    As you can see from browsing around on Biscuits and Burlap, we love to add a bit of Cajun or Creole Seasoning to a lot of dishes. If you like it as much as we do, or want to explore the possibilities check out these recipes.

    • Cajun Steak Bites
    • 2 fish filets topped with cajun cream sauce
      Cajun Cream Sauce for Fish
    • on plate with sauce & veggies
      Grilled Cajun Wings
    • quiche with eggs and asparagus in back
      Cajun Chicken and Asparagus Quiche
    • Cajun Beef Tenderloin with Bourbon Glaze
      Bourbon-Glazed Cajun Beef Tenderloin
    • Cajun-Crab-Dip
      Cajun Crab Dip
    • steak with butter on top and bread and whisky behind
      Creole Steak Butter
    • Homemade French Fries with Creole Aioli from BiscuitsandBurlap.com
      Homemade Fries with Creole Aioli
    • Fiery Cajun shrimp gets an update to the true original recipe
      Fiery Cajun Shrimp

    Don’t forget. You can sign up here for our weekly updates.

    Categories: Savory Breakfast Recipes Tags: Breakfast, side dish

    Reader Interactions

    Comments

    1. Stacey says

      December 12, 2017 at 12:16 pm

      Those grits sound amazing and my husband would be a very happy man with a serving of those!! Thanks for this. 🙂

      Reply
      • Pam says

        December 12, 2017 at 1:37 pm

        Thank you so much, Stacey!

        Reply
    2. Deepika says

      December 12, 2017 at 3:41 pm

      5 stars
      This looks like a delicious comfort meal. My family will love it.

      Reply
      • Pam says

        December 12, 2017 at 4:00 pm

        Thanks so much, Deepika!

        Reply
    3. Dana Sandonato says

      December 12, 2017 at 4:24 pm

      This sounds incredibly… gouda! (I had to.) Gouda is one of my go-to’s when I make mac and cheese, so I LOVE the use of it here! I’ve never made my own grits, but it’s on my (lengthy) to-make list. This is encouraging me, because it looks fantastic.

      Reply
      • Pam says

        December 12, 2017 at 4:26 pm

        You’ll be surprised at how easy they are, Dana.

        Reply
    4. Patty @ Spoonabilities says

      December 12, 2017 at 4:35 pm

      5 stars
      Oh wow! These grits look absolutely amazing! I am definitely going to make this recipe soon.

      Reply
      • Pam says

        December 12, 2017 at 4:43 pm

        Thanks so much, Patty! Enjoy.

        Reply
    5. Kristen Wood says

      December 12, 2017 at 4:44 pm

      5 stars
      This sounds delicious!

      Reply
      • Pam says

        December 12, 2017 at 4:49 pm

        Thanks so much, Kristen!

        Reply
    6. Lisa Bynum says

      December 12, 2017 at 4:55 pm

      5 stars
      Oh my, these grits look to die for!

      Reply
      • Pam says

        December 12, 2017 at 5:17 pm

        Thank you so much Lisa!

        Reply
    7. ROSE CALENDA says

      February 19, 2020 at 2:30 pm

      Love your recipes!!!!!!!!!!!! Only issue is printer cannot print blue in ingredients. PLEASE, PLEASE, PLEASE CHANGE THIS!

      thank you.

      Reply
      • Pam says

        February 19, 2020 at 5:59 pm

        Rose, I think you would need to set your printer to print in grayscale, and you’ll be good.

        Reply
    8. Tam says

      March 22, 2020 at 6:49 pm

      Making your recipe tonight. I decided to add the spices into the milk and water while heating to a boil. I did not have half-and-half so I used buttermilk and substitution. Thank you for the recipe

      Reply

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