Butter and Cheese Grits
Creamy, velvety stone-ground grits enriched with real butter and melted sharp cheddar cheese. This Southern comfort classic comes together slowly on the stovetop, rewarding patience with a rich, savory porridge that's perfect for breakfast or as a side dish at supper.
For 4 servings
- boil · ~4 min
Bring salted water to a rolling boil.
Pour 4 cups of water into a heavy-bottomed saucepan. Add the salt and bring to a full, rolling boil over high heat.
- mix · ~2 min
Whisk in the grits slowly.
Gradually pour the grits into the boiling water in a steady stream while whisking constantly. This keeps lumps from forming. Continue whisking until the mixture returns to a boil and begins to thicken slightly, about 1 minute.
TIPPouring the grits slowly while whisking is the secret to lump-free grits. Don't dump them in all at once. - simmer · ~30 min
Simmer the grits low and slow.
Reduce the heat to the lowest setting so the grits barely bubble. Cover the saucepan with a lid, leaving it slightly ajar to let steam escape. Cook for 25 to 30 minutes, stirring vigorously with a wooden spoon every 5 to 7 minutes to prevent sticking and scorching on the bottom.
TIPStone-ground grits need patience. If the grits get too thick before they're tender, stir in a splash of warm water. - mix · ~2 min
Finish with butter and cheese.
Remove the saucepan from the heat. Add 2 tablespoons of the butter and all of the grated cheddar cheese. Stir until the cheese melts completely and the grits are smooth and creamy. Taste and adjust with black pepper.
TIPTaking the pan off the heat before adding cheese prevents the sauce from breaking and turning grainy. - serve · ~1 min
Serve the grits hot with a pat of butter.
Spoon the grits into warm bowls. Top each serving with a small pat from the remaining 1 tablespoon of butter. Serve immediately while hot and creamy.
TIPGrits set up as they cool. Serve them straight away, or keep them covered over a double boiler to hold for a short time.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use stone-ground grits, not instant, for the best texture and corn flavor.
- 2Whisk grits into boiling water in a thin, steady stream to prevent lumps.
- 3Stir the grits every 5 to 7 minutes with a wooden spoon to keep them from scorching on the bottom.
- 4If the grits thicken too much before they are tender, stir in a splash of warm water to thin them out.
- 5Always remove the pot from the heat before adding the cheese to keep the mixture smooth and creamy.
- 6Serve the grits immediately while hot, as they will firm up quickly as they cool.
Adapt it for your goals.
Spicy Cheddar Grits
Stir in 1 minced jalapeño with the butter and cheese, or add a dash of hot sauce at the end for a warm kick.
Herb & Garlic GritsHerb & Garlic Grits
Sauté 2 minced garlic cloves in the butter before adding to the grits, and fold in 2 tablespoons of chopped fresh chives or parsley.
Vegan GritsVegan Grits
Replace butter with a vegan buttery stick and use a high-quality vegan cheddar or nutritional yeast (2–3 tbsp) for a dairy-free, plant-based version.
Why this is on our healthy list.
Whole-Grain Goodness
Stone-ground grits are less processed than instant grits, retaining more fiber and nutrients from the corn kernel.
Calcium from Cheddar
Sharp cheddar cheese contributes a good amount of calcium, which supports bone health.
Naturally Gluten-Free
Corn grits are gluten-free, making this dish suitable for those with celiac disease or gluten sensitivity.
Frequently asked questions
Yes, you can substitute up to half the water with milk or cream for an even richer, creamier texture. Just watch the pot carefully, as dairy can scorch more easily.
