Easy as 1-2-3 Sofrito Cheese Grits bring a touch of Latin flavor to a Southern comfort food classic. These grits are packed with the rich flavor of peppers, tomatoes, onions and garlic, and are as delicious as they are creamy. And they’re as easy as:
- Make a 5-minute Sofrito
- Cook the grits
- Stir in the cheese and serve
That’s it! Easy as 1-2-3 Sofrito Cheese Grits. And although these easy cheese grits are good enough to stand on their own, I almost always make a side of Sweet and Sour Greens and Cajun Shrimp to go with them. If this sounds right up your alley, grab a bowl and fork..and the recipe!
Jump to RecipeHow does a Michigan girl come to love Southern-style cheesy grits?
I’m a Michigan native, but I love Southern food – especially grits and greens. Whenever I try a new BBQ place I simply have to order them. Honestly, it’s a bit of a compulsion for me.
My love of greens first began when I lived in Virginia. I instantly fell in love with them. I loved their salty broth, their texture and bitterness. And of course, who wouldn’t love a treasured piece of ham if you were lucky enough to get one.
Grits were a little harder for me to wrap my head around. Being from Michigan, I thought they looked a lot like Cream of Wheat Cereal. Naturally, the first time I ordered them in a restaurant, I immediately sprinkled some sugar and drizzled a little cream over them. The server was horrified. However, she overcame her shock eventually. She kindly educated me on the difference between the two and the right way to eat grits. To this day, I remain grateful for her time and tutelage for it truly opened up my culinary world.
Cheese grits, plain grits with sausage or shrimp – all these were preludes to this recipe for Easy as 1-2-3 Sofrito Cheese Grits. The recipe has become a family favorite over the years.
The secret to flavor is in the Sofrito
You may be wondering what is Sofrito? Where did it originate? How is it used?
Like a good flat bread or fried dough, I think most cultures have their version of a Sofrito. At its very core, Sofrito is an aromatic base consisting of onions, pepper, garlic, tomatoes and herbs that is cooked down into a flavorful paste.
Although the early origins of Sofrito can be traced back to Spain, today you’ll see it most often used in Latin Carribbean cooking where it serves as a base for sauces, soups, and other dishes. And each country has its own spin on the combination of ingredients that goes into this flavorful foundation.
A crude Sofrito is what gives these Easy as 1-2-3 Sofrito Cheese Grits their unique flavor. Yellow bell peppers, tomatoes, jalapeño peppers, onions and garlic are sauteed until a chunky paste forms. This paste helps develop the rich color and bold flavors in these deliciously creamy grits.
The vegetables are sauteed for approximately 5 minutes over medium-high heat. During this time, the tomatoes will give up their juice and break down. The peppers and onions will soften and melt into a lovely mix that seasons the grits perfectly.
I chose to keep the vegetables a little chunkier in this recipe than what you might traditionally find in a Sofrito. My purpose for this is texture. The grain of the grits is fine and they are suspended in all that creamy cheese. I wanted to provide a little texture and burst of flavor in each bite.
You control the heat in these Easy as 1-2-3 Sofrito Cheese Grits
If you’re not a thrill seeker, you can control the spice in this dish by removing the pith and seeds from the jalapeño. This is where the heat resides. If you like a little more spice, leave in the seeds and pith when you are preparing the vegetables for the Sofrito.
Easy as 1-2-3 Sofrito Cheese Grits
Course: SidesCuisine: SouthernDifficulty: Easy4
servings30
minutes20
minutesCajun-style, creamy cheese grits.
Ingredients
- For the sofrito
2 Tbsp. unsalted butter
3 green onions (whites and greens) sliced thin
1 medium tomato, diced fine (1/2 cup)
1/3 cup yellow bell pepper 1/4 inch dice
Once large clove garlic, minced (1 tsp. )
One medium jalapeno, fine dice (2 Tbsp.)
1/4 tsp. kosher salt
1/4 tsp. black pepper
- For finishing the grits
2 cups low sodium chicken stock
1/2 cup plus 2 Tbsp. grits (regular, not fast cooking)
1/4 cup cream (or half and half)
Sofrito
1/2 cup shredded pepper jack cheese
1/2 cup shredded sharp cheddar cheese
Directions
- Prepare the sofrito
- In a medium skillet, melt the butter and saute the Sofrito ingredients over medium-high heat for five minutes or until tender and the mixture comes together like a chunky paste. Set aside.
- Finish the grits
- In a 5-quart sauce pot, bring the chicken stock to the boil. Gradually add the grits and stir to break up any clumps. Cover, reduce heat and simmer for 20 minutes.
- After 20 minutes, uncover and stir in the Sofrito and cream until completely incorporated.
- Remove the grits from the heat and gradually add the cheese, stirring until completely incorporated. Serve warm with Cajun shrimp and greens or just enjoy as is.
