Cheese Grits (Southern)
intro
Silky, rich, savory stone-ground grits loaded with sharp cheddar, a classic comforting Southern staple perfect alongside eggs, grilled meats, or seafood.
Ingredients
Steps
Heat cooking liquids
Place a heavy-bottomed 3-quart saucepan over medium heat. Pour in 2 cups (480ml) low-sodium chicken broth and 2 cups (480ml) whole milk, add 1 teaspoon kosher salt, and bring to a gentle rolling simmer (do not let it boil over, as milk scalds quickly) — this takes approximately 4 to 5 minutes.
Whisk in grits slowly
Once the liquid reaches a steady gentle simmer, reduce heat to medium-low. Slowly pour in 1 cup (160g) stone-ground yellow grits while whisking constantly in a circular motion to prevent clumps from forming, continuing to whisk for 30 seconds as you add all the grits.
Simmer grits until tender
Once all grits are incorporated, reduce heat to the lowest stovetop setting. Cover the pan with a lid left slightly ajar to release steam, and cook for 18 to 20 minutes, stirring thoroughly with a wooden spoon every 3 minutes to prevent grits from sticking and burning on the pan bottom, until grits are fully tender with no gritty, crunchy bite.
Stir in dry seasonings
After 20 minutes when grits are fully tender, remove the lid. Stir in 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder, mixing thoroughly for 30 seconds to evenly distribute the spices, with no visible spice clumps remaining.
Melt in unsalted butter
Keep the pan on low heat, add 4 tablespoons (57g) of cold unsalted butter cut into 1-tablespoon pieces, stirring continuously for about 1 minute until each piece fully melts and blends into the grits, creating a glossy, smooth base.
Fold in cheddar cheese
Turn off the stovetop heat. Add 1.5 cups (170g) of freshly grated sharp yellow cheddar in 3 equal small batches, stirring gently after each addition to let residual heat fully melt the cheese, about 2 minutes total, until grits are smooth, stretchy, and evenly cheesy. Avoid over-stirring to prevent a gluey texture.
Tips
2.Never cook grits over high heat: high heat cooks the outer layer of grit particles too quickly, leaving a raw, crunchy center and increasing the risk of burning the grits stuck to the pan bottom.
3.If grits thicken too much before serving, stir in 1 to 2 tablespoons of warm chicken broth or whole milk to thin them to your preferred silky, pourable consistency.
OMG y’all, these grits were a total game changer for our Sunday family dinner! I was worried they’d be lumpy since I always mess up grits, but the 25 minute cook time was totally doable even with my toddler hanging on my leg. Used sharp cheddar like the recipe said, and even my picky 7 year old asked for seconds. 10/10 will be making these for our next church potluck too!
Perfect easy meal prep staple! I made a big batch on Sunday, portioned them out with some sautéed shrimp and cajun seasoning, and they reheated like a dream all work week. No grainy texture, super rich and cheesy – way better than the instant grits I used to buy.
As someone who’s still learning to cook not-dorm food, this was so easy to pull off! Only took me 25 minutes, didn’t need any fancy equipment, and my roommates thought I was a professional chef. Only thing I did wrong was use pre-shredded cheese that had that anti-caking coating, made it a little less smooth, but still SO good.
I grew up eating my grandma’s cheese grits and was skeptical a random online recipe could measure up, but wow – these are legit! The texture is exactly that slow-cooked creamy consistency I remember, without having to stir constantly for an hour. Served them with fried catfish last night and my husband said they tasted just like memaw’s.
These are so good, but I kicked mine up a notch by adding a can of diced green chiles and a dash of hot sauce! Cheesy, creamy, with just a little kick – it was the perfect side for our taco night last Tuesday. Even my cousin who hates all cheese-based side dishes went back for a second scoop.
Made these for a weekend brunch with my girlfriends, served them with poached eggs and crispy bacon, and everyone asked for the recipe! So creamy, not overly salty, and they came together so fast I didn’t even stress about getting everything on the table at the same time. Will absolutely be adding this to my regular brunch rotation.
I’ve made cheese grits a dozen times over the years for farm crew breakfasts, and this recipe is easily the best one I’ve tried. No fancy frills, just rich, creamy, cheesy grits that stick to your ribs after a long morning of work. Cooked up perfect in 25 minutes, no scorching at the bottom of the pot like my old recipe.
So happy I found this recipe! I’ve been looking for an easy gluten-free side dish that doesn’t taste like ‘diet food’ and these hit every mark. I used a mix of white cheddar and gouda because that’s what I had in the fridge, and they were so velvety and rich, even my gluten-eating brother didn’t notice they were GF. Only note: make sure you whisk constantly while adding the grits to avoid lumps!
Okay, full transparency: I burned the first batch because I got distracted playing video games, but the second batch? *Chef’s kiss.* The instructions were super straightforward, even for a total newbie like me. I added a little extra garlic powder because I love garlic, and it paired so well with the smoked sausage I made for dinner. Can’t wait to make these again (and not burn them this time).
I brought these to our neighborhood Labor Day potluck and they were the first dish gone! Everyone kept asking who made the grits, and I got so many compliments I lost count. Super creamy, great cheese flavor, didn’t get weird and congealed sitting out for an hour like some grits recipes do. 10/10, will be making these for every cookout from now on.