Preparation Instructions

MAKE GRITS: Preheat oven to 350ºF.

In a medium saucepan, bring chicken stock to a boil. Add the garlic. In a slow, steady stream, whisk in the grits. Season with salt. Reduce heat to medium-low and cook, stirring often, until the grits are tender (about 20 minutes).

Remove from heat and stir in cheddar, Parmesan, thyme, butter, and heavy cream. Salt and pepper to taste.

COOK FISH: 10 minutes after starting the grits, put the fish in the oven. Cook Morey’s Tilapia Seasoned Grill according to package directions for baking. Reserve any pan juices.

TO SERVE FISH AND CHEESE GRITS: Divide grits between two shallow dishes. Top with tilapia. Spoon any pan juices over fish. Garnish with Parmesan, thyme, and pepper.

PRO TIP: Any herbs will add a savory seasoning to the grits, so use what you have on hand.


  • 2 Morey’s Tilapia Seasoned Grill fillets
  • 2 cups chicken stock
  • 1 garlic clove, minced
  • 1/2 cup old-fashioned grits
  • 1/2 cup grated extra-sharp cheddar cheese
  • 1/4 cup Parmesan cheese, plus more for garnish
  • 1 Tbsp. chopped fresh thyme, plus more for garnish
  • 2 Tbsp. butter
  • 1 Tbsp. heavy cream
  • Kosher salt
  • Coarsely ground black pepper

Prep Time
30 minutes

Serving Size

Additional Product Options
You can also use:
Wild Cod Butter & Herb

Drink Pairings


French 75

Pale Ale

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Fish and Cheese Grits
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