The Creamiest Cheese Grits Recipe Ever – The best classic southern grits are loaded with cheese and butter for the most incredibly creamy and super cheesy grits recipe! Enjoy for breakfast or as silky, savory dinner side dish with your favorite proteins.
Why We Love This Cheese Grits Recipe
“Kiss my grits!“
If you’re a Southerner, you’ve surely heard or uttered this phrase at least once in your life. If you haven’t, well, then bless your heart!
Typically used as a sassy expression akin to “kiss my you-know-what,” the saying can also be playfully used by savvy chefs who know how to make the creamiest, cheesiest, absolutely best smack-your-mama-good grits.
Loaded with cheese, served in a large bowl, and topped with more cheese, the Creamiest Cheese Grits just beg to be dug into with a big spoon. Don’t be surprised if family and guests want to kiss the cook after you serve this grits recipe!
Grits are a terrific quick breakfast or side to whip up in less than 30 minutes. You want to keep an eye on them and stir often to ensure they don’t stick to the pot; but otherwise, there’s not much more to making cheese grits from scratch.
What Are Grits?
Corn grits are made from finely ground and boiled cornmeal. They naturally have a gritty texture and light, sweet corn flavor. When cooked with milk and butter, grits become wonderfully soft and creamy to create a porridge-like consistency.
They are one of my most beloved comfort foods for breakfast, as well as a favorite side to serve at dinner. There are few dishes that can claim to be so versatile as grits!
And the silkier and cheesier, the better!
Ingredients You Need
The best Southern-style grits are made with simple, wholesome ingredients and lots of robust spices.
Here is everything you need to make the Creamiest Cheese Grits ever:
- Milk – Whole milk is best for creating the creamiest grits.
- Water – Or chicken broth for making savory dinner grits.
- Corn grits – You want old fashioned grits with cornmeal, not those instant grits. White corn grits are traditional in the south.
- Seasonings – Salt, garlic powder, cayenne pepper, smoked paprika.
- Butter – Adds wonderful flavor and creaminess.
- Cheddar cheese – Or your preferred cheese.
For this recipe, we used half shredded cheddar cheese and half pepper jack cheese. I find this creates the perfect creamy texture and adds a bit of delicious heat to the grits.
However, feel free to use whatever cheese you like. The cheesiest, creamiest grits can be made with all cheddar, grated parmesan cheese, and even soft crumbled goat cheese, depending on how you’re planning to serve them. Just select a cheese that melts well.
How to Make Grits
Simply mix the milk, water, salt, garlic powder, cayenne pepper, and paprika in a large 6-quart sauce pot. Set over medium-high heat and bring to a boil.
Whisk the grits into the boiling water until there are no more clumps and lower the heat to medium-low. Cover and simmer according to the package instructions, stirring occasionally.
Once the grits seem soft and thick, stir in the butter and shredded cheese. Taste, and then season as needed.
Pro Tip: If the grits are thicker than desired, stir in another ¼ – ¾ cup water.
Pour the grits into individual bowls or a large serving bowl to share. They will continue to thicken as they cool. Sprinkle a generous amount of extra cheese on top and serve.
Get the Complete (Printable) Creamiest Cheese Grits Recipe Ever Below. Enjoy!
This recipe for Southern grits and cheese is so versatile, it can go with a plethora of other dishes!
Scratch-made grits are perfect to enjoy as-is for breakfast in a bowl. They are also delicious alongside bacon or sausage, fried eggs, and biscuits and gravy – if you’re family is feeling super hungry!
For dinner, try serving these creamy cheddar grits as a side dish with Grilled Pork Chops and applesauce. This meal has excellent sweet, smoky, and savory flavors. Or, top your grits with a large helping of pulled pork!
You can also serve zesty beef or veggie tomato ragu on top of a creamy bed of parmesan grits. Enjoy with a side of crusty garlic bread and fresh salad.
And, of course, we all know and love Shrimp and Grits as a classic Southern dish. This is my husband’s favorite dinner, and is excellent to make for special occasions while still not requiring much effort.
However you choose to enjoy, I hope you and your family love this best cheese grits recipe as much as we do!
Frequently Asked Questions
Store any leftovers of cheesy grits in an airtight container in the refrigerator for up to 5 days! To reheat, warm the homemade grist on the stovetop with a splash of water, milk or heavy cream until heated through!
There are stone ground grits, regular grits, and quick-cooking grits. Stone ground grits are the least processed since they are ground literally with stone. They take the longest to cook and have a grittier texture. Regular grits have a medium grind and cook in about 10 minutes. They are the most common! Quick grits or instant grits have the smallest grind and cook in about 5 minutes. You can use whichever of the grits that you like in this easy cheese grits recipe, but stone ground and regular have the most flavor!
No, cornmeal is not the same as grits. Although they look similar and have a similar texture, be sure not to confuse grits with cornmeal.
Looking for More Delicious Southern-Inspired Side Dishes?
Cheese Grits Recipe
The Creamiest Cheese Grits Recipe Ever – The best classic southern grits are loaded with cheese and butter for the most incredibly creamy and super cheesy grits recipe! Enjoy for breakfast or as silky, savory dinner side dish.
Servings: 6 servings
Mix the milk, water, salt, garlic powder, cayenne pepper, and paprika in a large 6 quart sauce pot. Set over medium-high heat and bring to a boil.
Once boiling, whisk in the grits, until there are no clumps. Lower the heat to medium-low. Cover and simmer for 12-20 minutes, (depending on the package instructions) stirring occasionally.
Once the grits seem soft and thick, stir in the butter and shredded cheese. Taste, then season as needed.
If the grits are thicker than desired, stir in another ¼ – ¾ cup water. They will continue to thicken as they cool.
This recipe is a great make-ahead. Just rewarm on the stovetop with a splash of water or milk.
Serving: 1serving, Calories: 411kcal, Carbohydrates: 33g, Protein: 14g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 72mg, Sodium: 1108mg, Potassium: 239mg, Fiber: 1g, Sugar: 7g, Vitamin A: 976IU, Calcium: 347mg, Iron: 1mg
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