Creamy Cheese Grits

Nothing says comfort food like a steaming bowl of Creamy Cheese Grits. A classic southern dish cooked in a combination of milk and broth, and finished with cream and loads of cheddar cheese, there is so much flavor, it’s almost impossible not to go back for seconds.

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When I was a little girl, my Dad made three things that I really loved; cinnamon French toast, buttermilk pancakes, and these Creamy Cheese Grits.

When I was sick he would make me a bowl of plain grits, but any other day he would cook his grits low and slow in a combination of milk and water, whisking them almost constantly so they would be smooth and creamy. At the end he would add loads of butter and what seemed like cups of cheddar cheese, and he finished it with cream and topped it with crispy bacon crumbles. Oh yes he did.

Since then, whenever I'm not feeling well - mentally or physically, I fall back to making myself a big, steaming bowl of grits. Grits, with a little butter and a lot of cheese, go a long way to fixing what ails you, whatever it is.

What are grits?

Grits are a popular Southern dish made from dried corn kernels that have been ground to a gritty texture. It is similar to polenta, but comes from a different kind of corn. There are yellow corn grits and white corn grits, but most of the differences there are regional.

Yellow grits are more accessible in the Southern states, while white grits are more common in the North. The most common variation will be in terms of how the fine grits are ground. There are four main grits grinds that you will find in the average grocery store. Pick the right kind of grits for the texture you want and how long you have to cook them:

• Stone-ground grits - This is the traditional ground corn that is much like the kind Native American tribes in the Southeast originally made. Very coarse, and using the entire kernel, they have a really rich corn flavor. This type of grits take as long as an hour to cook to a creamy texture.
• Old-fashioned or regular grits - This is the type I grew up on, which is a coarse grind that cooks up a little faster than stone ground, but still has a good texture. They cook in about 15 to 20 minutes.
• Quick cooking grits - Really just a finer grind than old fashioned grits, they have slightly less texture, but cook in as fast as 5-7 minutes.
• Instant grits - These are just pre-cooked and dehydrated grits that cook up in literally seconds by adding hot water. They lack any real texture, or flavor, and in the South we just don't mess with them. Or as they say in the movie My Cousin Vinny, “No self-respecting Southerner uses instant grits.”

Finally, and most importantly, you really can't talk about grits without acknowledging their importance to the Black Community in America. Grits originated with the Muscogee (Creek) Nation of the Southeast, but enslaved African Americans took to them because they made do with whatever foods they could to survive and grits were easy to make, filled many a hungry belly, and kept a body going. And they still do.

Oh but wait. Sweet grits or savory grits? Well, to be blunt, the closer you are in your soul to the American South, you would never, I mean ever, put sugar on your grits. It's those Northerners, or people who migrated North generations ago, that have strayed from the savory heart of grits. Ooh. Too much? Sorry not sorry. Team savory till I die.

❤️ What you'll love about this cheesy grits recipe

• Quick You can have hot and creamy and oh so cheesy grits on the table in less than 30 minutes.
• Easy - If you can boil a liquid and whisk, you are most of the way to delicious creamy Southern grits.
• Affordable - Even if you make your grits with water they are still delicious, and can be made for as little as 20 cents per serving. With all the cheese and butter and cream, still less than 90 cents per serving!
• Delicious - Grits are rich and creamy and flavorful, and fill bellies to get a day started the right way. Fueled and ready to go!

Ingredients

You can make delicious grits with just grits, water, and some salt. The rest is just jazz hands, but I happen to like jazz hands!

See recipe card below for exact quantities.

Substitutions

I want to make this work for you, so feel free to make substitutions where you need to. Here are a few ideas:

• Dairy-free - If you want to make dairy free grits you can leave the milk out completely and use water, replace it with more broth. or use your choice of plant based milk.
• Vegetarian - I used chicken broth when making these grits, but I often just use a combination of milk and water. You can also substitute with vegetable broth.
• Vegan - To make make creamy dairy free and vegan grits use a plant based milk, veggie broth, vegan butter, and vegan cheddar shreds.
• Other grits - You can substitute the old fashioned grits with any grits you want, but be sure to adjust the cooking time accordingly. Read the package directions for guidance.
• Other cheeses - Trade your sharp cheddar cheese for extra-sharp cheddar cheese, parmesan cheese, a little cream cheese, or a nice smoky gouda.

Variations

Oh my goodness when I tell you that creamy cheese grits are only the beginning and are the best blank slate EVER!

• Shrimp and grits - Classic for a reason! For the easiest version, sauté bacon and sliced onions together until bacon starts to crisp and onions have browned, 5 minutes. Stir in minced garlic, shrimp, salt and pepper. Stir another 3 minutes until shrimp are bright pink and thoroughly cooked. Remove from heat and serve on top of your cheesy grits. Top with green onions Oh yeah.
• Grits bowl - The best grits breakfast bowl has andouille sausage, black eyed peas, and collard greens, sautéed to perfection and served over my cheddar cheese grits and you will be obsessed.
• Grit cakes - My grandmother used to pour leftover grits into a greased tupperware drinking cup and put them in the fridge. For dinner she would slide the grits out, cut them into slices, and fry them in bacon fat. Just saying, if you haven't tried it, you ain't living life to the fullest.

Instructions

There are a few recipes that are simpler than you think; risotto, scrambled eggs, and grits to name a few. Don't be afraid of making grits. It's so easy that you're going to put them in your regular breakfast rotation!

Step 1: In a medium saucepan heat milk, broth over medium-high heat. Bring to a boil.

Step 2: Once boiling, whisk in your grits and half of the kosher salt. Cover and reduce the heat to low. Allow to simmer, whisking every 2 to 3 minutes for about 10 minutes, or until thick and creamy. 

Step 3: Whisk in unsalted butter and cheddar cook for about 3 to 5 more minutes, whisking every minute. Keep on very low heat until ready to serve.

Step 4: Remove from heat and whisk in heavy cream, more salt, and black pepper, to taste.

Wasn't that easy?

Maybe I like to add more butter and shredded cheese to my grits. A little hug from the inside is a good thing. And then a dash of hot sauce. A little slap on the cheek to get me going.

Hint: For an even more creamy grits texture, place the grits on the lowest your stovetop has and whisk almost continuously for up to 30 minutes. The almost constant whisking results in the creamiest grits, because whisking releases starch (just like for risotto). Get the strongest member of your household out of bed and hand them the whisk!

Grits serving suggestion

Pork chops are a common Southern breakfast meat and I always serve my pork chops with glazed apples on top of cheesy grits. And it's just as good for dinner as it is for breakfast!

Recipe FAQs

What to serve with cheese grits