The Secret Ingredient for Smooth, Creamy, Extra Cheesy Grits

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If you're from the South, you know that a good Sunday breakfast isn't complete without a plate of warm grits. Whether you're making them from scratch or using a bag of Quaker 5-Minute Grits, they're the side dish that makes the most important meal of the day even better. And for those who will be attending the Kentucky Derby this year, grits will be one of the main stars of the show (in addition to the horses and the hats, of course).

During a recent trip to Louisville, I had the chance to see all of the new things that will be offered at this year's Derby. And while the $1,000 and $5,000 Woodford Reserve mint juleps that are available for purchase this year got my attention, I must say that something more simple (and affordable), stole the show: Chef Robert Lopez's delicious Herbed Gournay Wiesenberger Grits.

Related: Celebrate the Kentucky Derby With the Ultimate Mint Julep Recipe

What Makes These Grits So Great?

Now, if you're one of the people who think "grits are just grits," you'll change your mind after one taste of these. And lucky for you, it's easy to recreate this dish (or a close approximation) at home. Here's what you need to keep in mind when you make these in your kitchen, including the one special ingredient that makes them the absolute smoothest, creamiest, cheesiest grits you've ever tasted.

• Skip the water. Grits are often cooked in water, but chef Lopez switches out the H2O for chicken stock (or broth), which gives the grits a deeper, richer flavor right off the bat.

• Get the good grits. You might not have time to get a bag of Wiesenberger Stone Ground Grits before your Kentucky Derby party, but it's worth ordering a bag so you can upgrade your future grits. The central Kentucky-based company has been running their grain mill for six generations and have been making authentic stone-ground southern grits since 1865. Fans say they make "the best grits ever."

• Crank up the corn. To really amp up the corn flavor, mix in some corn kernels, which will also add color and texture to the grits. Chef Lopez goes with roasted corn that's cut off the cob, but cooked frozen corn will work, too. (You might want to consider frozen fire-roasted corn to kick things up a notch.)

• Double down on the cheese. The finished grits are topped with shredded cheddar. (Chef Lopez likes Kenny's cheddar, but something like Tillamook, would also work.) But the real star of the show is the cheese that chef Lopez mixes into the grits as soon as they're finished cooking—Boursin!

The soft herbed cheese, which you can get in almost any grocery store, really makes these grits shine. It makes them extra smooth, super creamy and delivers on the cheese flavor with no questions asked. And, it'll give you a taste of this year's Kentucky Derby from the comfort of your home. Now to only figure out which hat you'll be wearing while chomping down on them.

Up next: When Is the 2024 Kentucky Derby? Plus, All the Important Info You Need to Know Before the Big Event