Cheese Grits (Plus Video)
Cheese Grits is a deliciously creamy, rich, and cheesy Southern delicacy perfect for ANY meal. Butter, cheddar cheese, and Gouda take this recipe past extraordinary with soul-satisfying deliciousness. Get ready for these silky smooth grits to literally melt in your mouth!
A good cheesy grits recipe is among my favorite indulgences because it reminds me of Cameroon and my beloved akamu. And whenever I visit my family, they beg me to make it. Besides, the pantry-staple ingredients are so easy to put together for a satisfying meal.
The versatility of cheese grits never ceases to amaze me. Grits take the cake from a hearty breakfast with bacon and eggs to shrimp and grits for an elegant seafood delicacy. Speaking of cake, grit cakes are an excellent way to use leftovers.
Why Add Cheese to Grits
Grits have been an outstanding African-influenced Southern tradition for generations. Moreover, corn is usually cheaper than wheat, and (IMHO) it’s more filling. Corn is also super versatile (like a blank canvas waiting for a burst of flavor) and tastes even better with cheese. So it just seemed natural that cheese and grits together would be epic.
Recipe Ingredients
- Milk – You could use water, but why? Add more rich creaminess with whole milk.
- Grits – Quick-cooking grits make this dish even faster.
- Butter – Part of the silky smooth texture is thanks to the butter. And it tastes so much better!
- Cheese – A mix of two different kinds of cheese delivers a deep, savory flavor full of umami. Sharp cheddar and smoked Gouda was my family’s choice.
How to Make Cheese Grits
- Boil – Add water, milk, bay leaf, and salt to a heavy-bottomed saucepan on medium-high heat. Bring to a boil. (Photos 1-2)
- Whisk – Gradually whisk in the grits a little at a time until you have added them all to the pot. Keep stirring with a whisk to prevent lumps. (Briefly remove the saucepan from heat to help get rid of any stubborn lumps.) (Photos 3-5)
- Simmer – Patiently cook at a low simmer while stirring. Reduce heat and cook grits at a bare simmer, covered, frequently stirring, until water is fully absorbed and grits thickened. It will take 10-15 minutes.
- Finish — Remove grits from heat, and add the butter and cheese, stirring with a whisk until cheese melts. If your grits get too thick, add more milk. (Photos 6-8)
- Serve piping hot and top with more cheese and butter.
Recipe Variations
- Diced jalapenos and bacon bits go well with any cheese grits recipe for extra flavor.
- Add fresh herbs and spices. Aside from bay leaf, you can also use thyme and rosemary for savory grits.
- Experiment with different cheeses. Goat cheese, Jack, and white cheddar taste heavenly in this recipe. I plan on trying it with Fontina and blue cheese to see what happens.😉
Tips and Tricks
- If you need to adjust the recipe for a larger or smaller amount, the uncooked grits and liquid ratio is 1:4. That’s one cup of grits to 4 cups of liquid.
- Heavy cream makes grits even creamier. However, the cream doesn’t do so well with the heat. So if you want heavy cream in your grits, add it with the cheese. Oh, so good!
Make-Ahead Instructions
Although grits are best fresh, you can make them two days in advance. Let them cool uncovered, then refrigerate in an airtight container. When you’re ready to enjoy them, break them up and add them to the pot. Add just enough hot water as you stir and reheat to make them creamy again.
Serving and Storage Instructions
Serve cheese grits hot with eggs and sausage for breakfast, or top them with chicken or shrimp for lunch.
Store leftover cheese grits in an airtight container for up to three days. The longer they’ve been in the fridge, the drier they’ll be.
Add a splash of milk, water, or broth to a saucepan (preferably non-stick) and the grits to reheat. Heat on low, constantly stirring so they don’t stick to the bottom of the pan. If they’re still lumpy, add more liquid. Simmer until heated through and creamy.
FAQS
Yes, you can. But it won’t technically be grits. You’ll have cornmeal porridge with a smoother texture, but it will still be good.
Cook your grits low and slow for a silky, melt-in-your-mouth texture. Stir constantly to prevent lumps and ensure your grits cook more evenly.
They certainly can be. They provide vitamins, minerals, antioxidants, and good carbohydrates.
What to Serve With Cheese Grits
This deliciousness is perfect for braised short ribs, shrimp creole, or easy smothered pork chops. And a 7UP pound cake is the classic finish to any Southern meal.
More Delectable Southern Recipes to Try
Conclusion
Cheese grits are oh-so-simple and delicious and go Immaculately with any meal. So why not add this recipe to your easy yet extraordinary meals list? Save it to your Pinterest collection for easy access. 🤤
Watch How to Make It
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This blog post was originally published in February 2020 and has been updated with additional tips, new photos, and a video.
Cheese Grits
Ingredients
- 2 cup (473ml) water
- 3 cup (732ml) milk, sub with water (see notes)
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup (159g) quick-cooking grits
- 3-4 tablespoon (42-57g) unsalted butter
- 1-2 cup (113-26g) sharp cheddar cheese
- 1 cup (113g) smoked Gouda
Instructions
- Start by adding water, milk, bay leaf, and salt to a heavy saucepan. Bring to a boil.
- Gradually whisk in the grits a little at a time until you have added them all to the pot. Keep stirring with a whisk to prevent lumps. (You may have to remove the saucepan from heat while trying to get rid of any lumps.)
- Reduce heat and cook grits at barely a simmer, covered, frequently stirring, until water is fully absorbed and grits thickened. It will take 10-15 minutes.
- Remove grits from heat, add the butter and cheese, stirring with a whisk until cheese melts.
- If your grits get too thick, just add more milk.
- Enjoy piping hot! Top with more cheese and butter, if desired.
Tips & Notes:
- Water and milk combination – Best when making grits. It yields a silky texture and melt-in-your-mouth unbeatable flavor.
- Cook it at a low temperature – The best way to cook grits is to keep stirring while simmering. You might overcook the grits if you rush cooking it at high heat.
- Cook it longer. This will help you achieve a creamier and softer texture aside from adding the cheese and butter.
- Use flavorful liquid. The milk and broth are great additions to grits because they infuse a lot of flavors and help make it soft and creamy.
- Measure the liquid ingredients correctly. In some instances, you might have used random equipment in measuring. However, the amount of liquid to grits ratio can significantly affect the consistency, resulting in your grits being too thin or thick.
- Give it a rest. Right after cooking might look like the best time to serve it. But you actually need to give it a few minutes to thicken it up. It takes up to 15 minutes, covered.
- Cook it ahead of time. If you are making breakfast and need to cook other stuff, make the cheese grits first. That will help you focus on making the grits and avoid overcooking them, and your grits have the needed resting time.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
The best grits I have ever made! Thank you for sharing 🙂
Sounds great, Thank you so much for your love and support!!!
Delicious grits recipe!
These grits are delicious! They are creamy and cheesy. Try this recipe you won’t be disappointed.
Thank you, Wendy! I’m happy that you enjoyed this! Next for you to try, I hope will be any of my 30 Fuss-Free Egg Recipes for Breakfast (From Savory to Sweet). Enjoy!
This is so delish! I live for Imma’s recipes now. I’m dating a Creole man from NOLA who never doubts my skills cooking southern food now because I nailed shrimp and grits. If I don’t have the right cheeses, I’ve subbed goat cheese or white cheddar and they both are great, but different. Don’t forget the bay leaf!
Aww! Thank you for sharing, Anastasia 🙂 Good subs, too! 😉
Excellent recipe, Imma. Thank you! My husband was asking for shrimp and grits for Father’s Day, and this was the type of grits recipe I was looking for. I loved the addition of the bay leaf – something I wouldn’t have thought of that really added depth! The smoked gouda was excellent in it too. I followed the recipe as written except used some leftover chicken bone broth (1.5 cups) for some of the water. Other than that, followed it exactly and it was perfect! Thanks again – I can’t wait to try some of your other recipes!
Awesome!! I am glad you got to celebrate father’s day with this grits recipe. This is one of my favorites!! Thank you for the feedback, Michelle!
What brand of quick grits would you recommend? I’ve used Quaker but I felt like they never quite got as creamy as I would have like. Thanks!
Hi Krista! I really don’t have a favorite, and I have used Quaker a couple of times with good results. The secret to making it really creamy is cooking it a little longer. This softens it more and of course, makes it creamier especially with the added cheeses and butter.
Wow, super delicious!
Hi, i’m an Aussie and so to us grits is gravel or dirt. I was so looking forward to seeing what you make grits from, only to see it is listed as an ingredient 🙁 is it oatmeal or similar?
On another note, i love getting your recipes and trying new ideas.
thanks, Lindsey
No waaayyy. Really… Grits is gravel… wow.. nope not doing any recipes with that in mind! Yes it can be a great substitute for oatmeal and we ‘southerners’ love it.. morning, evening and night. Thank you for trying out my recipes Lindsey. I pray you enjoy them.
Love from the pot to the plate. These cheese grits are a big hit in my house, bacon or sausage go good with them also
Woohoo! So glad to know that it was a hit.
Oh my goodness. IV been looking for a good recipe for cheese grits! One of my favorites to eat. Thank you. Love your site..
Thanks Margaret,
It’s one of my favorites too! Happy Cooking!!!