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Sarah Mock· February 13, 2020 · Last Modified: March 30, 2021

Cheesy Sous Vide Grits Recipe

All Recipes, Breakfast Recipes, Sous Vide, Vegetarian recipes

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Sous vide grits are cooked to perfection without stirring, scorching or stress. Easily turn basic sous vide grits into sous vide cheesy grits, buttery grits, or savory grits.

cheesy sous vide grits with cheese topping in a white bowl

Batch cook grits once a week and have easy breakfast to heat up all week long. Pair your cheesy sous vide grits with sous vide bacon, copycat Starbucks sous vide egg bites and a jar of sous vide yogurt.  I am telling you, Sous vide cooking will change the way you cook. 

sous vide cheesy grits ingredients in a zip top bag, top down image

Sous vide grits ingredients:

  • Stone-ground grits
  • Milk, water or stock
  • cheese, shredded

Supplies needed to make Sous Vide grits:

  • gallon zip-top freezer bag
  • sous vide circulator
  • large heat-safe container or sous vide container
sous vide cheese grits in a gallon bag, cooked and perfect

What is the gritz to water ratio?

I like to use 1 part grits to 4 parts water ratio. That translates to 4 cups of liquid to 1 cup of grits. Or you could do a 1 cup of liquid to 1/4 cup of grits. This recipe can be scaled up to feed a crowd or scaled down to make a single serving.

hands pouring sous vide grits into a white bowl out of a bag

The best liquid for grits:

I am going to say it is personal preference as to what type of liquid you use to make your grits. Some people use water, some use milk or a combination of milk and cream and others use stock. The dairy will give your grits an extra layer of creaminess, the water will give you basic grits and using stock as the liquid in your grits will make lovely savory grits.

sous vide container with sous vide grits in a bag submerged below the water line

How to make sous vide grits:

  1. Heat the sous vide water to 180.
  2. Add the liquid of your choice along with the grits and any flavorings to a gallon zip-top bag.
  3. Lower the bag into the heated sous vide water letting the pressure of the water force the air out of the bag. Close the zip-top bag. 
  4. Cook for 3 hours. (if you want, remove the bag and agitate the bag once an hour)
  5. After the cooking time is up, remove the bag and agitate one more time to incorporate the ingredients. 
  6. For easy cleanup, clip the corner of the bag and pour out your grits. 

Pin to Pinterest:

sous vide cheese grits square

Sous Vide Grits

Sarah Mock
Sous vide grits are cooked to perfection without stirring, scorching or stress.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 3 hrs
Total Time 3 hrs 3 mins
Prevent your screen from going dark, toggle to button to the right to turn GREEN
Course Sous Vide
Cuisine American
Servings 2 cups
Calories 152 kcal

Equipment

  • Joule Sous Vide
  • Anova Culinary Sous Vide Cooker
  • LIPAVI 19 Qt Sous Vide Water Bath
  • LIPAVI Sous Vide Rack 7.8 x 6.4 Inch
  • Lid for Sous Vide Container, with precision cut-out

Ingredients
  

  • 1 cup Stone-ground grits
  • 4 cups of water
  • 4 ounces cheese shredded

Instructions
 

  • Heat the sous vide water to 180.
  • Add the liquid of your choice along with the grits and any flavorings into a zip-top gallon bag.
    sous vide cheesy grits ingredients in a zip top bag, top down image
  • Lower the bag into the heated water letting the pressure force the air out of the bag. Close the zip-top bag. 
    flat lay of sous vide grits in a gallon bag, air removed
  • Cook for 3 hours. (if you want, remove the bag and agitate the bag once an hour)
    sous vide container with sous vide grits in a bag submerged below the water line
  • After the cooking time is up, remove the bag and agitate one more time to incorporate the ingredients. 
    sous vide grits in a gallon bag, flat on a board
  • For easy cleanup, clip the corner of the bag and pour out your grits.
    hands pouring sous vide grits into a white bowl out of a bag

Nutrition

Serving: 1gCalories: 152kcalCarbohydrates: 9gProtein: 7gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 28mgSodium: 196mg
Tried this recipe?Let us know how it was!
Sarah Mock of savoringthegood.com headshot 2018

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

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    A classically trained chef, a grad of JWU, 11-year culinary blogger Sarah Mock helps the home cook prepare her recipes with professional results. More on Sarah…

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