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Cheese Grits are a staple at any southern table. Cheese grits can be served alongside crispy bacon for breakfast or fried catfish for dinner. This southern cheese grits recipe is quick, simple, and delicious.
True southern cheese grits are made with sharp cheddar cheese.
I was born and raised in Georgia. Just like our macaroni and cheese, around these parts we prefer our cheese on the sharper side. When it comes to grits the only way I know how to eat them is with lots of cheese. But visit a restaurant here in the south, most of the time they will cut corners to save their budget. Often serving grits with a slice of American Cheese (yes, really) or a few sprinkles of mild cheddar. Cheese lovers, ya’ll know that neither one of these cheeses will do when it comes to a divine bowl of southern cheese grits. So I’m sharing with you my secret to making the best southern cheese grits right in your own kitchen. Not only is this recipe easy and delicious but it also takes 15 minutes to make from start to finish.
Cheese Grits are a staple at any southern table. Whether they be served alongside crispy bacon for breakfast or fried catfish for dinner, this southern cheese grits recipe is quick, simple, and delicious.
- 2 tbsp unsalted butter
- 2 cups water
- 1 cup whole milk
- 1/4 tsp salt
- 3/4 cup instant quick cooking grits
- 6 oz sharp cheddar cheese
- 1/8 tsp black pepper
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In a saucepan, add butter, water, milk, and salt.
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Heat wet ingredients on high until it just begins to boil.
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Reduce heat to medium-low and gradually stir in instant quick cooking grits.
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Stir occasionally as grits cook for approximately 5 minutes.
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Once grits have thickened, reduce heat to low then add cheese and pepper.
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Continue stirring until cheese is completely melted.
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Divide into 4 servings. Top with extra cheese if desired. Serve warm.
Can’t find grits in your grocery store? These stone ground white grits would be perfect to use in this recipe.
There is just something about a big bowl of warm, ooey-gooey cheese grits. It definitely will warm your soul. Perfect for cold mornings or just for a little bit of southern comfort food when you need it most. This recipe is a huge hit with my family. So much so that we always have grits stocked in the cupboard. You never know when that cheesy craving will strike. I would love for you to give this recipe a try. Let me know what you think of this recipe in the comment section below. You can serve alongside your favorite breakfast dishes, compliment a seafood feast, or indulge in a bowl all on its own.
How do you like to eat your grits? Sweet or Savory?
I was JUST introduced to grits when I moved to Arkansas from Canada! I didn’t have cheese with the bowl of grits I tried, but after seeing this, I think I missed out! Do you think this would work with skim milk? I’m lactose intolerant and whole milk sometimes does not sit well!
Yes, you most certainly could use skim milk or even substitute the milk for water.
I love grits, especially cheesy one. I am going to try your recipes for sure; thanks for passing it on.
So I have never had grits! Crazy right? I have lived in the south my entire life. Clearly I am missing out!
I am shocked, Neely. And you live in the south? You are TOTALLY missing out!
My brother lived in the south for almost a decade. I loved the cheese grits when I would visit him. Yummers!
I made cheese grits for the first time recently and was instantly hooked! I definitely like cheese on the sharper side as well
This is actually sounding really comforting right now. We’ve had some really rainy days lately so this would really hit the spot.
I have a confession – I have never had grits? I do love how tasty this best southern cheese grits recipe looks though so I am thinking I need to whip this up!
Yum this looks and sounds delicious! I’ve never had cheese grits before and I’ll be honest not exactly sure what it was before this. Looks goooood!
I love grits but don’t have the courage to make it. This looks so easy and yummy. Any tips to avoid lumps or burning the bottom?
To avoid lumps: after the liquid comes to a boil, constantly stir as you are pouring in the grits. If you dump the grits in all at once you risk them clumping together. Also, stirring regularly while they cook will also prevent clumping.
To prevent burning the bottom: stirring the grits while they cook will also prevent burning. Also, these grits cook very quickly. Once you add them to the liquid the heat should be turned down immediately. Do not walk away during the cooking time, stay with it and stir often.
That looks so warm and satisfying–and cheesy! I would definitely have mine with breakfast.
I love grits. I eat them plain. I also just use water and when the grits thicken I add bacon grease. The best grits ever!
I’ve never had cheese grits but I love some hot grits with a big chunk of butter in the middle for breakfast!
Oh yes, Jordan! Grits for breakfast is a great way to start the day. Grits with butter reminds me of those mornings spent at Waffle House. But if you are a fan of macaroni and cheese or looking to just try something different, I would suggest trying cheese in your grits next time. Cheese, in my opinion, makes everything better.
A fabulous lunch or dinner when you want a special treat. Chop vine ripened tomatoes up on top of your cheese grits. Thanks Paula N. from when you were just a “youngin”! Jean
Wonderful! These grits were a big hit with my family. I like garlicky cheese grits so I added 1/2 teaspoon of garlic powder to the liquid. It was just enough.
Oooooo garlicky cheese grits sounds like a dream. I need to try your suggestion. Thank you!