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Cheesy Cheddar Grits

These simple to make Southern Cheesy Cheddar Grits can be enjoyed at any meal. Serve them as a side dish or topped with shrimp, chicken, eggs, bacon and beyond.

Cheesy Cheddar Grits

Cheesy Cheddar Grits Recipe

These easy cheesy cheddar grits always make a pleasing addition to the table. They’re a blank canvas for a variety of seasonings and  toppings. How to make Cheesy Cheddar Grits: (Scroll down for full printable recipe.)

  • Bring Milk to a Boil – In a heavy bottomed saucepan gently bring the milk and salt to a boil. stirring constantly.
  • Add Grits – Whisk the grits into the milk in a steady stream. Continue to whisk for 1-2 minutes until fully incorporated. Immediately lower the heat to low and cover.
  • Simmer – Allow the grits to gently bubble on low heat stirring periodically to prevent sticking.
  • Check Consistency – Uncover and check the consistency at 15 minutes. Add more milk or water to thin, if needed. Cook for an additional 5-10 minutes. The grits should be thickened and creamy the consistency of porridge.
  • Butter – Add butter and 1/2 cup cream or half and half at the end of cooking. Stir until the butter has completely melted.
  • Cheddar Cheese – Remove from the heat and mix-in the shredded cheddar cheese, stir until melted.
  • Serve immediately with additional shredded cheese on top, if desired.
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How to Make the BEST Cheesy Cheddar Grits Recipe

  • Ingredients you’ll need to make homemade Cheesy Cheddar Grits: Whole milk, salt, quick cooking grits [not instant], salted butter, heavy cream or half and half and shredded sharp cheddar cheese.
  • Kitchen tools you’ll need: Large saucepan, measuring cups and spoons, whisk and cheese grater.
  • What’s the difference between quick cooking and instant grits? Instant grits are finely ground and dehydrated to dramatically decrease the amount of cooking time they require. Quick cooking grits are also ground but not quite as finely as instant grits. They’re the happy medium in texture between instant and coarse stone ground grits.
  • Quick cooking grits used in this cheddar grits recipe, are flavorful and a terrific choice for busy mornings or weeknight dinners. Please note, they do need to be cooked longer than the package directions for this recipe for optimal creaminess.
  • Are Southern grits and polenta the same thing? They’re both made from grinding corn. Polenta is made by grinding the whole corn kernel as opposed to Southern grits which have the hull removed prior to grinding. Grits have a finer texture than polenta and both have their place.
  • Don’t forget to season the grits. It’s important to salt the grits in the beginning of the cooking process or you’ll practically never get them to the level of flavor that you want.
  • How do you serve cheesy cheddar grits? Grits can be served simply with a pat of butter or topped with scrambled eggs, bacon and sausage. You can add shrimp for a homestyle shrimp and grits or punch up the flavor with fresh herbs and other seasonings. You can even chill grits and once solidified cut them into rounds or squares and fry on the stovetop in bacon drippings or butter.
Cheesy Cheddar Grits

More Southern Grits Recipes to Make

As I mentioned prior, when it comes to grits the sky’s the limit. They’re a stellar option that can be eaten at any meal throughout the day.

easy Cheesy Cheddar Grits

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Helpful Kitchen Items:

Cheesy Cheddar Grits

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Appetizer, Breakfast, Main Course, Side Dish
Cuisine: American, Southern
Keyword: cheesy-cheddar-grits, cheesy-grits-recipe
Servings: 6 servings
Calories: 442kcal
Author: Melissa Sperka

Ingredients

  • 5 cups whole milk
  • 1 tsp salt
  • 1 1/4 cup quick cooking grits [not instant]
  • 2 Tbsp salted butter
  • 1/2 cup heavy cream or half and half
  • 2 cups shredded sharp cheddar cheese plus additional for garnishing

Instructions

  • In a heavy bottomed saucepan, gently bring the milk and salt to a boil stirring constantly. Whisk the grits into the milk in a steady stream.
  • Continue to whisk for 1-2 minutes until fully incorporated. Immediately lower the heat to low and cover.
  • Allow the grits to gently bubble on low heat for 15 minutes stirring periodically to prevent sticking.
  • Uncover and check the consistency at 15 minutes. Add more milk or water to thin, if needed. Cook for an additional 5-10 minutes. The grits should be thickened and creamy the consistency of porridge.
  • Add 2 tablespoons of butter and 1/2 cup cream or half and half at the end of cooking. Stir until the butter has completely melted.
  • Remove from the heat and mix-in the shredded cheddar cheese, stir until melted.
  • Serve immediately with additional shredded cheese on top, if desired.

Notes

You can lighten-up these grits by using light butter and low fat half and half.

Nutrition

Serving: 1serving | Calories: 442kcal | Carbohydrates: 36g | Protein: 19g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 751mg | Potassium: 378mg | Fiber: 1g | Sugar: 11g | Vitamin A: 895IU | Vitamin C: 1mg | Calcium: 525mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

10 Comments

    1. I think this would be a good serving for 4. That depends on the appetites of those you’re serving, of course. This recipe easily doubles if you’re concerned.

  1. 5 stars
    This recipe was just what I needed today! Looking for some comfort grits to go with my pot roast. Thank you for your quick cooking grits version!

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