Cheesy Grits Bowl
Creamy, stone-ground grits slowly simmered and loaded with sharp cheddar cheese until velvety smooth. This Southern comfort food comes together in one pot and makes a cozy breakfast or satisfying side that pairs beautifully with eggs, bacon, or sautéed vegetables.
For 4 servings
- boil
Bring water to a boil.
1.Pour 4 cups water into a heavy-bottomed saucepan.2.Add 0.25 tsp salt.3.Bring to a rolling boil over high heat. - simmer · ~25 min
Slowly whisk in the grits and simmer.
1.Gradually pour in the grits while whisking continuously to prevent lumps.2.Reduce heat to low once the mixture returns to a gentle bubble.3.Cover with a lid slightly ajar and simmer for 20-25 minutes, whisking every 5 minutes.4.Continue cooking until grits are tender, creamy, and have absorbed most of the water.TIPWhisking frequently prevents sticking and ensures a smooth, lump-free texture. - saute · ~1 min
Sauté the garlic.
1.Heat 1 tbsp oil in a small skillet over medium-low heat.2.Add minced garlic and sauté until fragrant and just turning golden, about 1 minute.3.Remove from heat immediately to prevent burning.TIPGarlic burns fast — pull it off the heat the moment it becomes fragrant. - mix · ~2 min
Fold in butter, cheese, and garlic.
1.Remove the grits from heat once they are fully cooked and creamy.2.Add 2 tbsp unsalted butter, the sautéed garlic, and 1 cup grated sharp cheddar cheese.3.Stir vigorously until the butter and cheese melt completely and the grits are velvety smooth.4.Add a pinch of salt and a pinch of black pepper. Mix well.TIPStir the cheese in off the heat to keep it from becoming stringy. - garnish
Spoon into bowls and garnish with fresh coriander.
Divide the cheesy grits among bowls. Top with chopped coriander leaves and an extra crack of black pepper if desired. Serve immediately while hot and creamy.
TIPCheesy grits thicken as they cool — serve right away for the creamiest texture.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use stone-ground grits for the best texture; instant grits will turn gummy.
- 2Whisk the grits constantly as you pour them into the boiling water to avoid lumps.
- 3Whisk every 5 minutes during simmering to prevent sticking and ensure creaminess.
- 4Stir in the cheese off the heat to keep it silky and smooth, not stringy.
- 5Grate your own sharp cheddar — pre-shredded cheese contains anti-caking agents that prevent melting.
- 6Serve the grits immediately, as they thicken considerably upon cooling.
- 7If making ahead, reheat gently with a splash of milk or water to restore creaminess.
Adapt it for your goals.
Vegan
Substitute the butter with vegan butter, the cheddar with a high-quality vegan cheddar shred, and use a splash of unsweetened oat or cashew milk for extra creaminess. Perfect for a dairy-free comfort bowl.
high proteinHigh-protein
Fold in 1 cup of cooked, crumbled turkey sausage or shredded rotisserie chicken along with the cheese. Ideal for a post-workout meal that keeps you full longer.
low oilLow-oil
Omit the sautéed garlic and stir in 1/2 teaspoon of garlic powder with the cheese. This reduces added fat while still delivering that garlic backbone.
loaded vegetableLoaded-vegetable
Top the finished grits with roasted cherry tomatoes, sautéed spinach, and a drizzle of hot honey. Adds color, acidity, and a sweet-heat kick for a more complete meal.
Why this is on our healthy list.
Rich in Calcium
Sharp cheddar cheese provides a substantial amount of calcium, which supports strong bones and teeth.
Natural Energy Source
Stone-ground grits are a complex carbohydrate that digests slowly, offering steady energy throughout the morning.
Contains Antioxidants
Fresh cilantro (coriander) is a source of vitamin K and antioxidants that can support the body's natural defenses.
Frequently asked questions
You can, but the texture will be much finer and less creamy. Stone-ground grits have a coarser grind that releases more starch during simmering, creating the signature velvety consistency.
