Why You’ll Love This Recipe

I love this recipe because it uses a short list of everyday ingredients but delivers plenty of comfort and flavor. Cooking the grits slowly and finishing them with butter and cheese gives me a silky, creamy consistency that works with everything from eggs to shrimp.

I also appreciate how versatile cheesy grits can be. I can keep them simple, add spices for extra flavor, mix in bacon or herbs, or use them as a creamy base for shrimp, chicken, or vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Stone-ground grits
Water
Whole milk
Unsalted butter
Sharp cheddar cheese, freshly shredded
Salt
Black pepper
Garlic powder
Heavy cream, optional
Chopped green onions, optional for serving

Directions

I bring the water and milk to a gentle boil in a medium saucepan. I add a pinch of salt and keep an eye on the mixture so the milk doesn’t boil over.
I gradually whisk in the grits. I add them slowly while whisking continuously because this helps prevent lumps from forming.
I reduce the heat to low and let the grits gently simmer. I stir frequently to prevent them from sticking to the bottom of the saucepan.
I cook the grits until they are tender and creamy. For stone-ground grits, I usually allow about 25–40 minutes, but I always check the package directions because cooking times can vary.
Once the grits are tender, I remove the saucepan from the heat. I stir in the butter until completely melted.
I gradually add the shredded cheddar cheese, stirring until it melts and the grits become smooth and cheesy.
I season the grits with black pepper and garlic powder, then taste and add additional salt if needed.
If the grits are thicker than I prefer, I stir in a splash of warm milk or heavy cream until I reach the creamy consistency I want.
I serve the cheesy grits immediately while they’re warm, adding chopped green onions or a little extra shredded cheddar on top if desired.

Servings and Timing

This recipe makes approximately 4 servings.

Prep time: 5 minutes
Cook time: 25–40 minutes
Total time: 30–45 minutes
Servings: 4

The cooking time depends on the type of grits I use. Stone-ground grits generally take longer than quick-cooking varieties, so I follow the package directions when necessary.

Variations

For spicy cheesy grits, I add cayenne pepper, crushed red pepper flakes, diced jalapeños, or a few dashes of hot sauce. I start with a small amount and increase it until the heat level suits my taste.

When I want smoky flavor, I stir in cooked and crumbled bacon. Smoked cheddar or Gouda can also give the grits a deeper, more savory flavor.

For extra-creamy grits, I replace some of the milk with heavy cream. I can also stir in a spoonful of cream cheese along with the cheddar for an especially rich texture.

I sometimes change the cheese depending on what I have available. Monterey Jack, pepper Jack, Gouda, Parmesan, or a combination of cheeses all work well.

When I want to turn cheesy grits into a complete meal, I top them with shrimp, fried eggs, sautéed mushrooms, pulled pork, or roasted vegetables.

Storage/Reheating

I store leftover Cheesy Grits in an airtight container in the refrigerator for up to 4 days. The grits become considerably thicker as they cool, which is completely normal.

To reheat them on the stovetop, I place the grits in a saucepan and add a splash of milk, water, or broth. I warm them over low heat while stirring frequently until they become smooth and creamy again.

I can also reheat individual portions in the microwave. I add a little milk, heat the grits in short intervals, and stir between each interval until thoroughly heated.

I prefer eating cheesy grits fresh or refrigerated rather than freezing them because freezing can affect their creamy texture.

FAQs

What type of grits should I use for Cheesy Grits?

I prefer stone-ground grits because I like their hearty texture and corn flavor. Quick-cooking grits also work when I need a faster option, but I adjust the cooking time according to the package instructions.

How do I keep grits from becoming lumpy?

I slowly pour the grits into the hot liquid while whisking continuously. Once they begin cooking, I continue stirring frequently so they cook evenly and maintain a smooth consistency.

Why are my Cheesy Grits too thick?

Grits naturally thicken as they cook and cool. When mine become too thick, I simply stir in a little warm milk, water, broth, or cream until they reach the consistency I prefer.

What cheese works best in grits?

I usually choose sharp cheddar because it provides plenty of flavor without requiring a large amount. I can also combine cheddar with Gouda, Monterey Jack, pepper Jack, Parmesan, or cream cheese.

What can I serve with Cheesy Grits?

I love serving Cheesy Grits with shrimp, eggs, bacon, sausage, fried or roasted chicken, grilled fish, or sautéed vegetables. I can serve them at breakfast or brunch, or use them as a creamy alternative to potatoes or rice at dinner.

Conclusion

Cheesy Grits are one of those comforting recipes I can prepare with just a handful of simple ingredients. I love the combination of tender grits, melted cheddar, butter, and milk, which creates a creamy dish with plenty of savory flavor.

Cheesy Grits Recipe

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Cheesy Grits are rich, creamy, and comforting, with tender stone-ground grits finished with butter, whole milk, and sharp cheddar cheese. Serve them for breakfast or brunch, or as a savory side for shrimp, chicken, vegetables, and more.

Author: Laura
Prep Time: 5 minutes
Cook Time: 25–40 minutes
Total Time: 30–45 minutes
Yield: 4 servings
Category: Side Dish
Method: Stovetop
Cuisine: Southern American
Diet: Vegetarian

Instructions

Bring the water and whole milk to a gentle boil in a medium saucepan. Add the salt and watch carefully to prevent the milk from boiling over.
Gradually whisk in the stone-ground grits, adding them slowly and whisking continuously to prevent lumps.
Reduce the heat to low and gently simmer the grits, stirring frequently to prevent them from sticking to the bottom of the saucepan.
Cook for 25–40 minutes, or according to the package directions, until the grits are tender, smooth, and creamy.
Remove the saucepan from the heat and stir in the butter until completely melted.
Gradually stir in the shredded sharp cheddar until the cheese is completely melted and the grits are smooth.
Season with black pepper and garlic powder. Taste and add additional salt as needed.
If the grits are too thick, stir in a splash of warm milk or heavy cream until they reach the desired consistency.
Serve immediately, garnished with chopped green onions or additional shredded cheddar if desired.

Notes

Stone-ground grits generally require 25–40 minutes of cooking, but exact times vary by brand, so check the package directions.
Add the grits gradually while whisking continuously to help prevent lumps.
For spicy grits, add cayenne, hot sauce, crushed red pepper flakes, or diced jalapeños.
For extra richness, replace some of the milk with heavy cream or stir in cream cheese.
Cheddar can be combined with Gouda, Monterey Jack, pepper Jack, or Parmesan.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently with a splash of milk, water, or broth to restore the creamy texture.

Nutrition

Serving Size: 1 serving
Calories: 430 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 26 g
Saturated Fat: 16 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 16 g
Cholesterol: 75 mg