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Cheesy Cheddar Grits

Cheesy Cheddar Grits

Servings 6 -8
Author Melissa Sperka


  • 5 cups whole milk
  • 1 tsp salt
  • 1 ¼ cup quick cooking grits [not instant]
  • 2 Tbsp butter
  • ½ cup heavy cream or half & half
  • 2 cup shredded sharp cheddar cheese plus additional for garnishing


  • 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 ½ cup cream or half & 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.