Cheese Grits are the perfect comforting Southern side dish recipe. Super easy to make and loaded with cheese and butter, enjoy these creamy, cheesy grits with eggs for breakfast or as an easy, savory dinner side dish.
What are Grits Made of?
Grits are made from whole dried ground corn kernels. But not the type of corn we like to enjoy at summer BBQs. Grits are typically made from dent corn, which has a higher starch content compared to other corn varieties. This high starch content helps contribute to its smooth and creamy texture.
That being said, not all types of grits are the same. It’s how they’re processed that makes them different.
Types of Grits
- Stone Ground Grits: Stone ground grits are less processed than quick or instant grits. The coarsest grind requires the longest cooking time at about 45 minutes, but also the most flavor.
- Hominy Grits: Hominy grits are made by soaking dried corn kernels in an alkali solution to remove the outer hulls. The soaked kernels are then dried and ground into grits. They have a finer texture than stone ground grits and take less time to cook.
- Regular or Old Fashioned Grits: Regular grits have a “medium grind.” They are ground slightly finer than stone ground grits but have a coarser grind than quick grits. On the stovetop, they take about 15-20 minutes to cook.
- Quick-Cooking Grits: Quick grits are finely ground. They cook in just 5-10 minutes.
- Instant Grits: Instant grits are precooked and dehydrated, so they only take a couple of minutes to cook in the microwave. They have little flavor as the most heavily processed type of grits on the market. Just like instant oatmeal, instant grits come in individual packets.
For this recipe, any grits not labeled as “quick grits” or “instant grits” will work.
How to Make Cheese Grits
1. Boil the Liquid: In a medium to large saucepan, bring the water and chicken broth to a boil. Add one tablespoon of butter, salt, and garlic powder.
2. Whisk in the Grits: Once boiling, slowly whisk in the grits to prevent clumping, mixing well to combine. Reduce the heat to medium-low.
3. Simmer: Cook uncovered and let the grits simmer. Stir frequently to prevent the grits from sticking to the bottom of the pan. Cook until the grits are creamy and have absorbed the liquid. This can take anywhere from 20 to 45 minutes.
4. Add the Butter, Cheese, and Cream: Remove from heat and stir in the remaining butter, shredded cheddar cheese, and heavy cream. Mix well. If the mixture becomes too thick, you can adjust the consistency by adding a bit more water or milk.
5: Season and Serve: Season with additional salt or black pepper, to taste. Serve your cheese grits hot.
Can I Use Cornmeal to Make Cheese Grits?
No. Cornmeal is not the same as grits. The overall cooking method and taste will be completely different if you use cornmeal.
How to Serve Cheese Grits
Cheese grits are delicious and versatile and best enjoyed as a side dish. Try serving them with any of the following,
- Grilled steak with chimichurri sauce
- Sautéed shrimp in butter and garlic
- Fried eggs and bacon
- Garlic butter pork chops or these cream of mushroom pork chops
- Sautéed zucchini, broccolini, or your favorite southern greens
- Sausage and gravy with biscuits
Storage and Reheating
How to store leftover cheese grits: Keep leftovers stored in an airtight container in the refrigerator for up to 4 days.
How to reheat in the microwave: Reheat in the microwave at 50% power, occasionally stirring until they begin to warm and loosen. If necessary, add a little water, milk, or cream. Continue to heat at full power until heated through.
How to reheat on the stovetop: Reheat over low heat, stirring as needed to prevent burning, until the grits begin to warm and loosen. If necessary, add a little water, milk, or cream. Continue to heat and stir until heated through.
More Delicious Side Dishes
- Cauliflower Mashed Potatoes
- Salt Potatoes
- Sweet Cornbread Recipe
- How to Cook Delicata Squash
- Zucchini Casserole
- Boston Baked Beans
If you try making this Easy Cheese Grits Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Cheese Grits
Ingredients
- 2 cups water - or extra chicken broth
- 2 cups low-sodium chicken broth - or water
- 4 tablespoon butter - divided
- ½ teaspoon salt
- ¼ teaspoon garlic powder - optional
- 1 cup old-fashioned corn grits - not quick/instant
- 6 ounces sharp cheddar cheese - shredded
- ½ cup heavy cream - or whole milk
- Salt and Black Pepper - to taste
- Cayenne pepper, butter, fresh parsley - for serving
Instructions
- Add the water, chicken broth (or additional water), and one tablespoon of butter, salt, and garlic powder to a medium saucepan. Bring to a boil before reducing to medium-low heat. Stir in the grits, and mix well to combine. Cook, uncovered and stirring often for approximately 20 minutes, or until thick and creamy. Remove from heat and stir in the remaining butter, shredded cheese, and heavy cream. Mix well. Season with salt and black pepper, to taste. Best enjoyed immediately.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I use a cup of sugar a cup whole milk a cup of self rising flour put my berries on the stove to boil in some water I put just a little sugar in it while it boils and still use my cup of sugar but I mix my sugar flour milk all together whisk it when my berries get done pour it all over my berries and not stir then put a few pieces of butter on it cook on 350 till done very good and thick juices