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The Creamiest Cheese Grits Recipe Ever – Our best 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 Cheese Grits

“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 grits are made with simple, wholesome ingredients and 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 Cheesy Grits

Simply mix the milk, water, salt, garlic powder, cayenne pepper, and paprika in a large 6-quart saucepan. 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) Cheese Grits Recipe Ever + Video Below. Enjoy!

Serving Suggestions

This recipe for Southern grits and cheese is so versatile that it can be paired with a plethora of other dishes!

Scratch-made grits are perfect for enjoying as-is for breakfast in a bowl. They are also delicious alongside bacon or sausage, fried eggs, and biscuits and gravy if your 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!

Tips & Tricks

• The secret to delicious, lump-free grits is cooking them low and slow.
• Whisk constantly when you first add the grits to the pot, and then stir pretty often throughout the cooking process to ensure there are no lumps!
• If the grits aren’t as soft as you like them, add some more water towards the end of the cooking process and let them cook a little longer!

Cheese Grits Variations

• For a bit of heat, sprinkle in some red pepper flakes! You can also add in some diced jalapeño pepper, or serve with your favorite hot sauce.
• Add some herbs! You can add finely diced fresh herbs for added flavor like rosemary, thyme, or cilantro for a twist.
• Serve with a scrunch of freshly cracked black pepper!
• Try adding a different cheese to the mix like shredded pepper jack cheese!

Frequently Asked Questions

Looking for More Delicious Southern-Inspired Side Dishes?

• Cheesy Southern Squash Casserole
• Crock Pot Creamed Corn
• Perfect Southern Collard Greens
• Authentic Hoppin’ John Recipe
• Cheesy Scalloped Potatoes Au Gratin

Print

Cheese Grits Recipe + Video

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.

Course Breakfast, Main, Main Course, Side Dish

Cuisine American, Southern

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 411kcal

Author Sommer Collier

Ingredients

• 3 cups milk 2% or whole
• 2 cups water
• 1 ¼ cups old fashioned corn grits (coarse white cornmeal_
• 2 teaspoons salt
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon smoked paprika
• 6 tablespoons butter
• 1 ½ cups shredded sharp cheddar cheese (or I like half cheddar and half pepper jack)

US Customary – Metric

Instructions

• 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.

Video

Notes

You can incorporate any type of cheese you like.

This recipe is a great make-ahead. Just rewarm on the stovetop with a splash of water or milk.

Nutrition

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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