These cheesy faux grits have quickly become a favorite meal in my household. Not only do we eat them for breakfast, but they make an easy lunch or dinner, as well! With only three ingredients, one of them being cheese, how could you go wrong?
Even though I’ve lived in the south the majority of my life, I’ve actually never made real cheesy grits. Everyone in my family loves them, but unfortunately I don’t handle corn very well. So corn muffins, cornbread, corn on the cob, and tortilla chips are off the table for me! At least they were before the GAPS Diet. Thankfully, healing my gut helped my food intolerances immensely. After 2 years working on consuming only densely nourishing foods (which corn is not), I’m grateful to be able to enjoy corn products in moderation once again.
That being said, I don’t eat them too often, and I try to keep them off my kids’ plates as well, since the majority of corn in the US is GMO, and organic is kinda expensive.
But grits… What’s a southern girl to do?
Cheesy Faux Grits.
One of my kids’ favorite breakfasts happens to be rice cereal, or rice “kasha,” as they call it. (A little leftover Russian there, my kids call pretty much every hot cereal kasha!) Even though I’m not the happiest about serving grains without soaking them first, making anything other than smoothies or chocolate cake for breakfast is the bane of my existence, so I give in.
Usually I just make them plain rice cereal (aka ‘rice kasha’) for breakfast, but one fateful morning, I was craving cheese (like I usually do during pregnancy), and I stirred a few handfuls of freshly grated cheddar into their rice cereal.
“These taste like cheesy grits!” my hubby happily announced.
Mind you, he’s from Montana and has only had cheesy grits twice, but we’ll let him have his happiness.
And I’ll take my corn-free grits over a tummy ache any time. 😉
Cheesy Faux Grits.
These cheesy faux grits are easy to make. So easy that my kids are usually the ones who make them! We usually use jasmine rice, though basmati works great, too. I’ve not tried brown rice, so please note that if you use that variety the cooking time will probably be different.
To make, simply stick the rice in your blender. I use a Blendtec, but any blender will work. Just blend it for a minute or so, until the rice is coarsely ground. Pleeeeease don’t let it go until you get rice flour! That will not taste like grits. 😉
Stick your coarsely ground rice and water in the pot, and bring it to a boil, stirring pretty constantly so it doesn’t burn. When it boils, turn off the heat and stir in the rice.
The end! 🙂
If you’re looking for more easy and delicious breakfast, here are a few of my family’s favorites. They’re all perfectly gluten-free and free of refined sugar, too!
- Paleo Cinnamon Walnut Coffee Cake
- Sourdough Almond Flour Waffles
- Egg & Potato Breakfast Muffins
- Soaked Maple Apple Baked Oatmeal
- Cinnamon Coconut Granola
- Bacon Cheddar Scones
- Easiest Fluffy Buttermilk Pancakes
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Cheesy Faux Grits
Gluten-free, corn-free, egg-free, sugar-free.
- 2 cups coarsely ground jasmine rice (basmati works well, too)
- 8 cups filtered water
- 2 cups grated cheddar cheese
- Himalayan salt, to taste
In a large pot, whisk together rice, salt, and water.
Bring the water to a boil, then reduce the heat to simmer, stirring consistently to keep the cereal from clumping and/or burning.
Cook for about 20 minutes, or until the rice soaks up the water and desired “grits” consistency is reached.
Stir in cheese and serve.