Cheddar Grits

These simple to make Southern Cheddar Grits can be enjoyed at any meal. Serve these creamy cheesy grits as a side dish with your meal or as an entrée topped with grilled shrimp, fried chicken, eggs, bacon or sausage gravy.

Are Southern Grits and Polenta the Same?

They’re similar in that, they’re both made from ground 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 ate delicious and have their place.

Ingredients to Make 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. This recipe uses sharp cheddar cheese but you can make grits with parmesan cheese, gruyere, pepper jack cheese or colby jack cheese depending on how you’re serving them. Grits can be served for breakfast, brunch or as a side dish with any meal. Serve grits with collard greens, fried chicken, meatloaf, topped sausages, seafood and beyond! Ingredients to make creamy Cheddar Grits Recipe: (Scroll down for full printable recipe card.)

• Grits – Quick cooking grits, not instant grits.
• Cheese – Shredded sharp cheddar cheese for the grits and for garnishing. Use freshly grated cheese for the best flavor.
• Liquid – Whole milk for cooking
• Salt – It’s important to season the grits at the beginning of cooking. Don’t skip the salt.
• Fat – Salted or unsalted butter for richness.
• Cream – A small amount of cream or half and half added at the end of cooking makes the grits super creamy.

How to Make the BEST Cheddar Grits Recipe

• Bring Milk to a Boil – In a large pot gently bring the milk and one teaspoon 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 to Soften the Grits – 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 liquid using milk, water, cream or chicken stock to thin, if needed.
• Continue to Simmer – Cook cheddar grits for an additional 5-10 minutes. The grits should be thickened with a creamy texture the consistency of porridge.
• Add Cream and Butter – Add butter and heavy cream or half and half at the end of cooking. Stir until the butter has completely melted.
• Mix In Cheddar Cheese – Remove from the heat and stir in the shredded cheddar cheese, stir until melted.
• Serve – Serve immediately garnish with additional cheese on top.

Tips for Making Cheddar Grits

• Kitchen Tools You’ll Need: A medium pot or saucepan, measuring cups, measuring spoons, large stirring spoon and cheese grater.
• Use Quick Cooking Grits Not Instant Grits: 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.
• Use the Right Variety of Grits: Quick cooking grits are used in this cheese grits recipe. Please follow the recipe for the cooking times, as they do need to be cooked longer than the package directions for optimal creaminess.
• Don’t Skip the Salt: It’s imperative that you season grits with salt at the beginning of the cooking process. This will ensure they’re well seasoned and have the best flavor. If you’re sensitive to salt, use unsalted butter.
• How Do You Serve Cheesy Cheddar Grits? Grits can be served simply with a pat of butter or topped with fried egg, scrambled eggs, bacon and sausage or drizzled with sausage gravy.

Recipe Variations

• Cheese: You can use another variety of cheese for flavoring these grits. Gruyere cheese, gouda, pepper jack cheese or colby jack cheese.
• Cream Cheese: You can also add a 2 ounces of softened cream cheese or garlic-herb boursin cheese with the butter at the end of cooking to expand the flavor profile. Stir until melted.
• Lighter Options: You can lighten-up these grits by using light butter and low fat or fat free half and half.
• Protein: You can top these grits with shrimp for a homestyle shrimp and grits or smoked sausages drizzle with a tomato sauce or gravy. Top them with shredded pot roast or serve them as a side dish with pork chops, fried chicken or pork barbecue.
• Seasonings: Punch up the flavor with fresh herbs like chives or parsley, green onions (scallions), garlic powder, black pepper and other seasonings according to your personal taste.
• Optional Serving Idea: You can cook the grits on the stovetop then pour them into a 13×9-inch dish and pop them into the refrigerator to chill. Once solidified, cut them into rounds or squares and fry on the stovetop in bacon drippings or butter over medium-high heat. You can also grill the grits cakes.

Storage and Leftovers

• Leftovers: You can store leftover Cheese Grits in an airtight container chilled in the fridge for up to 3 days.
• Reheating: Reheat grits in a microwave safe bowl in the microwave in short increments, stopping to stir each time. You can also reheat them in a medium saucepan over low heat. Stir the grits to prevent sticking and you’ll need to thin them with chicken broth, milk or additional heavy cream.

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.

• Smoked Sausages and Cheese Grits makes a fabulous all in one entrée.
• Shrimp and Cheddar Grits began as a breakfast dish that spans the whole gamut for variations and serving options.
• Southern Grits and Greens Casserole which can also be served at any meal.
• This impressive Shrimp and Grits Casserole is perfect for entertaining.
• Make Easy Cheesy Slow Cooker Grits in your crockpot!
• Polenta Recipe with Creamy Mushrooms from Two Peas and Their Pod.

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Helpful Kitchen Items:

• Dutch Oven
• Measuring Set
• Kitchen Utensils
• Cheese Grater

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Cheddar Grits

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

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 large heavy bottomed saucepan or pot, gently bring the milk and 1 teaspoon 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 with a creamy texture the consistency of porridge.
• To the pot add 2 tablespoons of butter and 1/2 cup heavy cream or half and half at the end of cooking. Stir until the butter has completely melted.
• Remove pot from the heat and mix-in the shredded cheddar cheese, stir until melted.
• Serve immediately with additional shredded cheddar cheese on top, if desired.

Notes

• • Cheese: You can use another variety of cheese for flavoring these grits. Gruyere cheese, gouda, pepper jack cheese or colby jack cheese.

• • Cream Cheese: You can also add a 2 ounces of cream cheese or garlic-herb boursin cheese with the butter at the end of cooking to expand the flavor profile. Stir until melted.

• • Lighter Options: You can lighten-up these grits by using light butter and low fat or fat free half and half.

• • Protein: You can top these grits with shrimp for a homestyle shrimp and grits or smoked sausages drizzle with a tomato sauce or gravy. Top them with shredded pot roast or serve them as a side dish with pork chops, fried chicken or pork barbecue.

• • Seasonings: Punch up the flavor with fresh herbs like chives and parsley, green onions, garlic powder, black pepper and other seasonings according to your personal taste.

• • Optional Serving Idea: You can cook the grits on the stovetop then pour them into a 13×9-inch dish and pop them into the refrigerator to chill. Once solidified, cut them into rounds or squares and fry on the stovetop in bacon drippings or butter over medium-high heat. You can also grill the grits cakes.

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

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