Multiple address shipping and gift messages available now through December. See our shipping page.
Cart 0


Everybody knows that grits are almost a requirement at a Hill Country breakfast. But grits are certainly not just for breakfast. We love to serve ‘em with grilled meats, and they’re a mighty fine side for a big grilled rib eye. When they’re served as a side dish, they usually get gussied up with some cheese and chiles to make ‘em good and savory. Try this zesty version made with cheese and our Guadalupe Valley Cilantro & Garlic Salsa. Just be sure not to overcook the grits – they should be nice and creamy.


Serves 6.

2 cups milk
2 cups whipping cream
1 cup Fredericksburg Farms Guadalupe Valley Cilantro & Garlic Salsa
½ teaspoon kosher salt
1 cup white quick grits
½ cup (1 stick) butter, cut into small chunks
1 cup (4 ounces) shredded Asadero cheese, or substitute Monterey Jack cheese


Combine the milk, whipping cream, Guadalupe Valley Cilantro & Garlic Salsa and salt in a heavy-bottomed 4-quart saucepan over medium-high heat. Stir in the grits and cook, stirring, for about 5 minutes, or until grits are thickened. Quickly stir in the butter and cheese. Continue to stir until cheese is melted and mixture is creamy and smooth, about the consistency of cream of wheat. Serve at once before they get thick.