Cheese Grits Recipe: Cheese grits aren’t just food—they’re comfort in a bowl. A beloved Southern staple, cheese grits are creamy, savory, and packed with flavor. Whether you’re whipping them up for a family breakfast, a hearty brunch, or a savory side dish, this recipe never disappoints. With just a few basic ingredients and a simple cooking method, you’ll have a steaming bowl of cheesy goodness that hits the spot every time. This guide will walk you through everything from the origins of cheese grits to the final, delicious bite. Let’s dig into the details!
What Are Cheese Grits?
Cheese grits start with grits, which are coarsely ground corn kernels. This dish originated in Native American cuisine and became a core comfort food in the Southern United States. But what happens when you stir in a generous amount of cheese? Magic, that’s what. The creaminess of melted cheese turns an already hearty dish into something rich, savory, and indulgently satisfying.
You might wonder how they differ from polenta, their Italian cousin. Polenta is also made from cornmeal but typically uses yellow corn and has a firmer texture. Grits, especially when cooked slow and low, have a smoother, silkier feel. Add cheese into the mix, and you’ve got a dish that walks the line between soul food and gourmet cuisine.
Cheese isn’t just added for taste—it’s a game-changer for texture and depth of flavor. The saltiness of sharp cheddar or the tanginess of Parmesan boosts the natural sweetness of the corn, creating an irresistibly balanced bite.
Ingredients Needed
Making cheese grits doesn’t require a trip to a gourmet grocery store. Most of the ingredients are pantry staples. Here’s what you’ll need:
Basic Ingredients:
- 1 cup stone-ground grits (or quick grits if you’re short on time)
- 4 cups water or chicken broth
- 1 cup shredded sharp cheddar cheese
- 1/2 cup whole milk or heavy cream
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Optional Add-ons:
- A pinch of cayenne for a kick
- Garlic powder or minced garlic for depth
- A sprinkle of chives or green onions for garnish
- Crumbled bacon or sausage for added heartiness
Best Cheese Choices: Cheddar is a classic choice, thanks to its meltability and sharpness. However, feel free to experiment! Monterey Jack gives a milder flavor, while Gouda or Gruyère add a smoky, nutty undertone. Combining two or three cheeses can elevate your grits from simple to sensational.
Using high-quality cheese that melts smoothly is key here. Pre-shredded cheese often contains anti-caking agents that affect texture, so go for block cheese and shred it yourself if you can.
Types of Grits: Quick vs Stone-Ground
Before you fire up the stove, it’s crucial to choose the right type of grits. The two most common are quick-cooking and stone-ground grits, and they differ more than you might think.
Quick Grits:
- Processed to cook in 5-10 minutes
- Finer texture
- Mild flavor
- Great when you’re short on time
Stone-Ground Grits:
- Coarser grind
- Richer, corn-forward flavor
- Take 30–45 minutes to cook
- More traditional and rustic texture
Nutrition & Flavor: Stone-ground grits retain more of the corn kernel’s nutrients and offer a heartier, more authentic flavor. Quick grits are more convenient but may lack some of that deep corn flavor. If you’re going for a dish that truly wows, take the extra time and use stone-ground grits. Trust me—it’s worth it.
Step-by-Step Instructions
Now, let’s get to the good part: cooking! Follow these steps for perfect cheese grits every time.
1. Prep Your Ingredients
Start by gathering and measuring everything. Having your butter softened and cheese shredded will make the cooking process smooth and stress-free.
2. Bring the Liquid to a Boil
In a medium saucepan, bring 4 cups of water or broth to a gentle boil. Broth adds a depth of flavor that plain water doesn’t, especially if you’re aiming for savory grits.
3. Slowly Add the Grits
Once the liquid is boiling, slowly whisk in the grits. Don’t dump them in all at once—this is how you get clumps. Whisk continuously while pouring to make sure the grits distribute evenly.
4. Reduce and Simmer
Turn the heat to low and cover partially. Stir every few minutes to prevent sticking. Stone-ground grits should simmer for about 30–40 minutes, while quick grits only need 5–10 minutes.
5. Add Butter and Milk
Once the grits are thick and tender, stir in the butter and milk or cream. This adds a silky, luscious texture that sets the stage for the cheese.
6. Stir in the Cheese
Gradually fold in the shredded cheese until it’s fully melted and smooth. Taste and adjust with salt and pepper. If the grits seem too thick, you can add a splash more milk to loosen them up.
7. Serve and Enjoy
Serve hot with your favorite toppings. Cheese grits pair beautifully with shrimp, grilled chicken, or even a runny fried egg for a decadent breakfast bowl.
Flavor Variations to Try
While classic cheese grits are undeniably delicious, there’s plenty of room for creativity. You can switch things up to match your personal taste or make your grits the star of any meal.
Savory Southern Style
Try adding cooked and crumbled bacon or sausage for a meaty punch. Garlic and onion powders elevate the umami flavor, while a pinch of cayenne or red pepper flakes adds a little kick.
Tex-Mex Twist
Stir in chopped jalapeños, green chilies, and a Mexican cheese blend. Top with avocado slices and a sprinkle of smoked paprika for a Southwest-inspired brunch bowl.
Seafood Infusion
Cheese grits pair beautifully with shrimp. Add sautéed shrimp tossed in garlic and Cajun seasoning on top for an authentic Shrimp and Grits combo. It’s restaurant-quality comfort food, right at home.
Creamy Herb Grits
Mix in finely chopped chives, thyme, or parsley for a fragrant, herby version. These are perfect with roasted chicken or vegetables.
The versatility of cheese grits means you can match them to any meal or flavor profile. Don’t be afraid to get creative!
Tips for Perfect Cheese Grits Every Time
Even though grits are simple, they can go south quickly (pun intended) if you’re not careful. Here are some tried-and-true tips to keep things smooth and tasty:
1. Stir Frequently
Grits can stick to the bottom of the pot and burn if left unattended. Stir often, especially during the simmering stage, to keep them creamy and lump-free.
2. Add Liquids Gradually
If you need to thin out your grits, add warm milk or water a little at a time. Dumping in too much can water down the flavor and ruin the texture.
3. Season at the End
Since cheese adds salt, always taste your grits before adding extra salt. You can easily overdo it if you season too early.
4. Use Real Cheese
Pre-shredded cheese often contains additives that prevent smooth melting. Shred cheese from the block for the best results.
5. Low and Slow Wins the Race
Resist the urge to rush. The best cheese grits come from slow cooking. This allows the flavors to meld and the texture to become luxuriously creamy.
What to Serve with Cheese Grits
Cheese grits are incredibly versatile, and they make a perfect companion—or main attraction—for many dishes. Here are some delicious pairings:
1. Shrimp and Grits
This classic Southern combo is a must-try. Spicy, garlicky shrimp on top of creamy cheese grits is pure magic.
2. Fried Chicken
A crunchy piece of fried chicken served with a spoonful of cheesy grits hits every comfort food craving.
3. Eggs and Bacon
Want a hearty breakfast? Pair your grits with scrambled or fried eggs and crispy bacon for a morning meal that sticks with you all day.
4. Roasted Veggies
If you’re going meatless, grits also pair well with roasted mushrooms, asparagus, or bell peppers.
5. Barbecue Meats
Cheese grits are a great alternative to mashed potatoes or mac and cheese. Try them alongside pulled pork, ribs, or brisket for a delicious BBQ feast.
Storing and Reheating Cheese Grits
Made too much? No worries—cheese grits store and reheat beautifully with a few tricks.
Storing Leftovers
Let your grits cool to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 4 days.
Reheating Tips
When reheating, add a splash of milk or broth and stir to loosen them up. Microwave in 30-second intervals, stirring each time. Alternatively, reheat them on the stovetop over low heat while stirring frequently.
Avoid reheating too quickly, or you’ll end up with rubbery, overcooked grits. Slow and steady keeps them creamy.
How to Make Cheese Grits Ahead of Time
One of the great things about cheese grits is how well they lend themselves to make-ahead prep, especially if you’re cooking for a crowd or planning a busy week.
1. Prep in Advance
You can cook the grits a day in advance and stop just before adding the cheese. Let them cool, then store in an airtight container in the fridge. When ready to serve, reheat slowly on the stove and stir in the cheese and other seasonings just before serving.
2. Freeze for Later
Yes, cheese grits can be frozen! Let them cool completely, then portion them into freezer-safe bags or containers. Lay flat for easy stacking. When ready to eat, thaw overnight in the fridge and reheat gently on the stove with added liquid.
3. Best Practices for Reheating
Always reheat on low heat to maintain the creamy texture. A splash of milk or broth goes a long way in restoring that fresh-cooked consistency. Add extra cheese just before serving to boost flavor and richness.
This make-ahead method is perfect for meal prepping or hosting brunches, allowing you to spend more time with guests and less time at the stove.
Vegan and Dairy-Free Cheese Grits Option
Craving cheese grits but avoiding dairy? You can still enjoy a delicious version using plant-based ingredients.
1. Plant-Based Milk Options
Unsweetened almond, soy, or oat milk all work well in place of dairy. Choose a neutral or savory-flavored plant milk to avoid sweet undertones in your grits.
2. Vegan Butter
Use a quality vegan butter for that essential creamy base. Brands like Earth Balance or Miyoko’s work great.
3. Dairy-Free Cheese
Nutritional yeast offers a cheesy flavor without the actual cheese. You can also use vegan cheese shreds that melt well, like those from Violife or Daiya.
4. Optional Flavor Boosters
Add a touch of garlic powder, onion powder, smoked paprika, or turmeric to build depth and complexity in the absence of dairy. A spoonful of cashew cream can also add richness.
With a few simple swaps, you can still enjoy the comfort of cheese grits without the dairy.
Healthier Cheese Grits Alternatives
Craving that cheesy comfort but trying to keep things light? Here are a few tweaks to make your cheese grits a little healthier without sacrificing flavor.
1. Go Light on the Cheese
Use reduced-fat cheese or simply cut the amount. A little sharp cheese can go a long way in flavor.
2. Use Milk Instead of Cream
Swap heavy cream for 2% milk or even unsweetened almond milk. This lowers the fat content without removing creaminess altogether.
3. Choose Broth Over Butter
Use chicken or vegetable broth instead of adding a lot of butter. It brings in flavor without all the extra calories.
4. Add Veggies
Stir in spinach, tomatoes, or finely chopped bell peppers for a nutrition boost. It’s a sneaky way to get more veggies in your diet while keeping the comfort intact.
These alternatives let you indulge guilt-free while keeping your taste buds satisfied.
Common Mistakes to Avoid
Even simple recipes have their pitfalls. Here’s how to steer clear of the most common cheese grits mistakes:
1. Adding Grits to Cold Water
Always bring your liquid to a boil before whisking in the grits. Otherwise, you’ll end up with clumps that are hard to break up.
2. Not Stirring Enough
If you neglect stirring, grits can clump or burn. Stir often, especially when cooking stone-ground varieties.
3. Overcooking or Undercooking
Quick grits can become gluey if overcooked, while stone-ground grits may stay grainy if undercooked. Follow time guidelines and taste test along the way.
4. Dumping in Cheese All at Once
Add cheese gradually to avoid clumps and ensure a smooth, creamy texture. Stir until fully melted before adding more.
Avoiding these common mistakes ensures your cheese grits turn out perfectly every single time.
FAQs about Cheese Grits Recipe
1. Can I make cheese grits with water instead of milk or cream?
Yes! Using water or broth is a lighter option. Milk and cream offer a creamier finish, but water still gives you great texture, especially if you’re adding cheese.
2. How do I fix grits that are too thick?
Simply stir in warm milk, water, or broth a little at a time until you reach your desired consistency.
3. Are cheese grits gluten-free?
Yes, grits are made from corn and are naturally gluten-free. Just ensure your cheese and other add-ins are also gluten-free.
4. Can I bake cheese grits?
Absolutely! Baked cheese grits are firmer and great as a side dish. Pour into a casserole dish, top with cheese, and bake until golden.
5. What’s the best cheese for grits?
Sharp cheddar is a classic, but feel free to experiment. Try Monterey Jack, Gouda, or even a combo of cheeses for added depth.
Conclusion
Cheese grits are the ultimate blend of comfort and flavor—warm, creamy, and endlessly customizable. Whether you stick to the classic version or jazz things up with bold flavors, cheese grits deliver on taste and texture every single time. This Southern staple deserves a spot in your regular recipe rotation, and with this step-by-step guide, you’re set up for success. So grab a pot, stir up some comfort, and get ready to wow your taste buds.
