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This Cheese Grits Recipe makes rich, buttery Southern grits with plenty of melted cheddar in every bite. They’re smooth and creamy with just a little texture, and easy to make right on the stovetop.
I love serving these cheesy grits with my Shrimp and Grits Recipe, where they soak up the buttery Cajun sauce. They’re just as good with crispy Fried Catfish or eggs and Air Fryer Bacon for breakfast.
Why You’ll Love This Recipe
- Rich, cheesy flavor: Sharp cheddar, butter, and a little cream make these grits especially comforting.
- Easy stovetop recipe: Everything comes together in one saucepan with simple ingredients.
- Perfect for any meal: Enjoy them for breakfast, brunch, or with your favorite Southern dinner.
Ingredients Needed
You only need a few ingredients to make homemade cheese grits. The exact amounts are in the recipe card below.
- Stone-ground grits: White or yellow both work. They have a more pronounced corn flavor and heartier texture than quick-cooking grits.
- Chicken broth: I like using Better Than Bouillon Chicken Base mixed with water for extra flavor.
- Whole milk and heavy cream: The milk cooks with the grits, while the cream is added at the end for richness.
- Unsalted butter and sharp cheddar cheese: Use freshly shredded cheddar from a block for the smoothest melt.
- Black pepper and salt: Season to taste after adding the cheese since the broth and cheddar already contain salt.
How to Make Cheese Grits
Making cheesy grits is simple. Use these step-by-step photos as a guide, and check the recipe card for the full instructions.
Whisk in the Grits
Bring the chicken broth and milk to a gentle simmer, then slowly whisk in the grits. Adding them gradually helps prevent lumps so they cook evenly.
Cook Until Tender and Add the Cream
Cover and cook over low heat, checking once or twice as the grits slowly absorb the liquid and become creamy. Once they’re tender with no hard or gritty center, remove the saucepan from the heat. Stir in the heavy cream and butter, gently scraping up any grits that may have lightly stuck to the bottom.
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Finish with Cheddar and Seasoning
Stir in the freshly shredded cheddar until melted and smooth, scraping the bottom of the saucepan as needed. Taste and add salt and pepper to your liking, then serve warm.
Tips for Creamy Cheese Grits
- Use enough liquid: The broth and milk allow the stone-ground grits to slowly soften and become creamy as they simmer over low heat. If they thicken before they’re fully tender, add a splash of warm broth and continue cooking.
- Watch the cooking time: The stone-ground grits I used took about 25 minutes, but some brands need 40 minutes or longer. Follow the texture rather than the clock. Brands usually tell you how long to simmer theirs.
- Let the grits cook low and slow: Keep them covered over low heat, checking once or twice as they cook. You don’t need to stir constantly. Adding the cream and butter at the end helps loosen any grits that may have lightly stuck to the bottom of the saucepan.
- Add cheese off the heat: The grits will still be hot enough to melt the cheddar. This helps keep the cheese smooth instead of grainy.
Cheese Grits Variations
- Different cheese: Try Gouda or Gruyère instead of sharp cheddar.
- Change the liquid: Use vegetable broth or water in place of chicken broth. For lighter grits, skip the heavy cream and add a little extra milk.
- Add heat: Stir in a pinch of homemade Cajun seasoning or a few dashes of hot sauce.
What to Serve With Cheese Grits
These creamy cheese grits go well with everything from a quick breakfast to a hearty Southern dinner. Here are a few ways to enjoy them:
- For a quick breakfast: Serve with scrambled or fried eggs and Air Fryer Breakfast Sausage.
- For a weekend brunch: Pair the grits with homemade Chicken Breakfast Sausage and fresh fruit. You can also make Air Fryer Chicken Sausage for an easy alternative.
- For a Southern seafood dinner: Make the my complete Shrimp and Grits, which uses this recipe. Serve with crispy Fried Catfish, or spoon my Old Bay Shrimp with Garlic Butter Sauce over the grits.
- For a comforting family dinner: use the grits as a substitute for mashed potatoes in recipes with gravy like my Slow Cooker Beef Tips and Gravy or Slow Cooker Chicken and Gravy.
FAQs
Yes. Quick grits usually cook in about 5–10 minutes, while stone-ground grits have a heartier texture and take longer. Follow the package directions for the cooking time and liquid amounts if you make this substitution.
They should be creamy enough to spoon easily but thick enough that they aren’t runny. If your grits become too thick, stir in a little warm milk or broth until they’re as creamy as you like.
How to Store and Reheat Cheese Grits
- Store: Refrigerate leftover cheese grits in an airtight container for up to 3 days.
- Reheat: Warm over low heat with a splash of milk or broth, stirring until creamy. For smaller portions, microwave in short intervals, stirring between each and adding more liquid as needed.
- Freeze: I don’t recommend freezing cheese grits because the cheese and dairy can separate or become grainy after thawing.
Cheese Grits Recipe
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Recommended Equipment
- Medium saucepan
- Whisk
Ingredients
- 1 cup Stone-ground grits, uncooked (white or yellow)
- 4 cups Chicken Broth, made with 4 cups water and 4 teaspoons Better Than Bouillon Roasted Chicken Base
- ½ cup whole milk
- ¼ cup heavy cream
- 2 tbsp Butter, unsalted
- 1 cup sharp cheddar cheese, freshly shredded (4 oz)
- ½ tsp Black Pepper, freshly cracked
- Natural Ancient Sea Salt, to taste
Instructions
- Start the grits: Add the chicken broth and milk to a medium saucepan and bring to a gentle simmer. You should see small bubbles around the edges and a few occasionally breaking the surface, not a rolling boil. Slowly whisk in the grits to prevent lumps.
- Cook until tender: Reduce the heat to low and cover. Keep the heat on low throughout cooking, checking and stirring once or twice to make sure the grits aren't sticking excessively. Cook for 20–25 minutes, or until tender with no hard or gritty center. If using a different brand of stone-ground grits, follow its recommended cooking time, which may be up to 40 minutes.
- Make the grits creamy: Once the grits are tender, remove the saucepan from the heat. Add the heavy cream and butter, stirring and gently scraping the bottom of the saucepan to loosen any grits that have lightly stuck.
- Add the cheese: Fold in the shredded cheddar until melted and smooth. Season with black pepper and sea salt to taste.
- Serve: Spoon the cheese grits into bowls and serve warm.
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Recipe Notes
- Grits: Stone-ground grits vary by brand and may need more cooking time. Cook until fully tender rather than relying only on the suggested time.
- Chicken broth: I use Better Than Bouillon Roasted Chicken Base, which is a concentrated paste, mixed with water at a ratio of 1 teaspoon per cup. You can also use your favorite prepared chicken broth.
- Serving: If the grits thicken before serving, stir in a splash of warm chicken broth or milk to loosen them.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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