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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.

Ingredients

  • 1 cup stone-ground grits
  • 3 cups water
  • 1 cup whole milk
  • 3 tablespoons unsalted butter
  • 1 1/2 cups sharp cheddar cheese, freshly shredded
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Heavy cream, optional, for thinning
  • Chopped green onions, optional for serving

Instructions

  1. 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.
  2. Gradually whisk in the stone-ground grits, adding them slowly and whisking continuously to prevent lumps.
  3. Reduce the heat to low and gently simmer the grits, stirring frequently to prevent them from sticking to the bottom of the saucepan.
  4. Cook for 25–40 minutes, or according to the package directions, until the grits are tender, smooth, and creamy.
  5. Remove the saucepan from the heat and stir in the butter until completely melted.
  6. Gradually stir in the shredded sharp cheddar until the cheese is completely melted and the grits are smooth.
  7. Season with black pepper and garlic powder. Taste and add additional salt as needed.
  8. If the grits are too thick, stir in a splash of warm milk or heavy cream until they reach the desired consistency.
  9. 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

Find it online: https://thefamilycooking.com/cheesy-grits-recipe/