Sharp cheddar or extra sharp for cheese straws. Are you making biscuits with cheese? Then sharp cheddar.

Sharp cheddar, gorgonzola or smoked gouda...mmmm.

I use Parmesan. Here are the ingredients I use:

2 cups water (or chicken stock)
2 tsp vegetable or chicken soup base (use 1 tsp salt instead if using stock instead of water)
1/8 tsp cayenne
1 tsp butter
1/4 tsp dried oregano
1/4 tsp dried basil or thyme
2/3 cup quick grits (be sure not to use "instant")
1/4 cup freshly grated Parmesan cheese

I have this for breakfast or as a side dish. It reheats well and so can be made ahead of time.

Lars

I made grits for breakfast today (we are out of eggs), and I used Jarlsberg cheese, which was quite good. When I made cheese biscuits, I used extra sharp cheddar. I like Cabot cheddar the best for that.

Lars

Yep, Cabot Extra Sharp Cheddar for biscuits.

I like asiago in polenta. I don't care for cheese in souther-style grits, but if I must then I like extra sharp cheddar.

I love cheese, and so does my family. My husband prefers american cheese (gasp, I know) in his cheese grits and in his scrambled eggs.
I usually use sharp cheddar in things though. But I've been known to sub any ol cheese or combo of them in place of another cheese in things..

I don't care for grits so I can't help on that one. But for biscuits, I use a really sharp cheddar. I like Cabot, but here we have Bongaard's, OMG they make a fabulous cheddar!

Terri, I'm not gasping because I like a good American cheese, too! Just can't find it very often (well, other than Kraft singles, which to me are not real American cheese).

Linda

I make cheese grits just like my mother did, which is just like this recipe which is right out of the fifties.

It uses a roll of Kraft Garlic cheese food which comes in a roll like this:

I read that Kraft was going to discontinue this product, but I still see it on the shelves. You can also add a handfull of sharp cheddar if you like cheddar.

CHEESED GARLIC GRITS CASSEROLE
Printed from COOKS.COM

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4 c. water
1 c. quick grits
1 garlic cheese roll
1 tsp. salt
1 stick butter
2 eggs + milk to fill 1 c.

Cook grits according to directions on box, melt butter and cheese roll in saucepan. Beat 2 eggs slightly and pour into measuring cup; fill the rest of cup with milk. Pour cheese and butter into grits and then eggs, milk mixture. Stir well and pour into 1 1/2 quart casserole and bake at 350 degrees for 40 minutes. Can be made early in the morning and baked at serving time. Delicious!

My notes: As soon as the grits have cooked, add the butter and cheese to the hot grits and they will melt in the pan. Allow this mixture to cool somewhat before you add the eggs/milk.

Linda, you know that there are some here..that think American Cheese isn't cheese. I find for certain applications..it's the only cheese that will do. It's my husbands favorite cheese..
Where as I prefer good flavored cheddar.
Adopted~I've NEVER seen that before..must be a market/regional product.

American cheese ISN'T cheese...it's processed cheese food, made from a mixture of cheeses, whey and milk solids cooked together and molded.
There are so many very nice mild cheeses that don't have that gummy texture of American cheese. Have your husband try a nice natural edam and see if he doesn't like it better.
I think American cheese is only good for Nachoes....and even then, chedder is better!
Linda C

I use the same thing adoptedbygreyhounds uses and, by golly, processed or not it's the best darned gralic cheese grits ever.

I couldn't find it for a long time, adopted, but saw it in the store a few weeks back and grabbed three of them.

For the biscuits, I like sharp cheeses (almost any good cheddar, provolone, even aged stilton).

For the grits, I like the mellower flavor of such cheeses as havarti, goouda, muenster, asadero, tilsit.

Joe

I've never seen that garlic cheese log, and am not sure I ever will. I couldn't find one mention of it on Kraft's site. Oh well, that grits recipe sounded good.

p.s. Another here who likes American. Nothing but American with my eggs, ever. Or with my burger, mostly. Or on my grilled cheese, most of the time. But offhand I can't think of another application that I wouldn't take issue with.