Cheese Grits
Creamy, buttery stone-ground grits enriched with sharp cheddar cheese for a deeply savory, velvety side dish. Ready in 30 minutes, this Southern staple delivers pure comfort with every spoonful — perfect alongside fried chicken, barbecue, or a hearty country breakfast.
For 4 servings
- boil · ~6 min
Bring the salted water to a rolling boil.
1.Pour 4 cups of water into a medium heavy-bottomed saucepan.2.Add 0.25 tsp salt and bring to a rolling boil over high heat. - simmer · ~25 min
Whisk in the grits and simmer gently.
1.Slowly pour in 1 cup of stone-ground grits while whisking constantly to prevent lumps.2.Reduce heat to low once the mixture returns to a bubble.3.Simmer uncovered, stirring frequently with a wooden spoon, until thick and creamy (20-25 minutes).TIPConstant stirring prevents sticking and releases the grits' starches for the creamiest texture. - mix · ~2 min
Melt in butter and cheese off the heat.
1.Remove the saucepan from the heat.2.Add 2 tbsp unsalted butter and stir until fully melted.3.Gradually add 1.5 cups grated sharp cheddar, a handful at a time, stirring until smooth after each addition.TIPGrate your own cheese — pre-shredded cheese has anti-caking agents that make the grits grainy. - garnish
Season with pepper and serve immediately.
Stir in a pinch of freshly cracked black pepper. Ladle into bowls and serve hot while the grits are creamy and flowing.
TIPGrits set up as they cool. If they get too thick, stir in a splash of warm water or milk to loosen them.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest texture, use stone-ground grits and never instant or quick-cooking varieties.
- 2Whisk grits into boiling water in a slow, steady stream to prevent clumps from forming.
- 3Stir frequently during simmering to release starch and avoid scorching on the bottom of the pan.
- 4Grate cheddar from a block yourself — pre-shredded cheese contains anti-caking agents that turn grits grainy.
- 5Add cheese off the heat and in handfuls, stirring until each addition melts fully for a silky finish.
- 6Serve grits immediately; if they thicken on standing, loosen with a splash of warm water or milk.
- 7For extra richness, swap up to 1 cup of the water with whole milk or half-and-half.
Adapt it for your goals.
Spicy Jalapeño Cheddar
Stir in 2 diced pickled jalapeños and a splash of brine along with the cheese for a tangy, spicy kick that cuts through the richness.
Garlic & HerbGarlic & Herb
Sauté 2 minced garlic cloves in the butter before adding it to the grits, then fold in 1 tablespoon chopped fresh chives or parsley for a savory, aromatic lift.
VeganVegan
Replace butter with plant-based butter and use a vegan sharp cheddar shred that melts well; for extra creaminess, stir in 2 tablespoons nutritional yeast.
Low OilLow-Oil
Reduce butter to 1 tablespoon and use a reduced-fat sharp cheddar; cook grits in a nonstick pot with frequent stirring to maintain creaminess without excess fat.
Smoky Bacon & CheddarSmoky Bacon & Cheddar
Cook 4 strips of bacon until crisp, crumble, and stir into the finished grits along with 1 teaspoon of the rendered bacon fat for a smoky, savory twist.
Why this is on our healthy list.
Good Source of Calcium
Sharp cheddar cheese provides a significant amount of calcium, which supports strong bones and teeth.
Provides Energy from Whole Grains
Stone-ground grits are a whole-grain corn product, offering complex carbohydrates for sustained energy.
Contains Healthy Fats
Butter and cheese supply saturated fats that aid in the absorption of fat-soluble vitamins and add richness without processed additives.
Frequently asked questions
No — quick and instant grits cook in minutes but lack the creamy, toothsome texture and deep corn flavor of stone-ground grits. For best results, stick with stone-ground.
