Cheese Grits

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Creamy, cheesy and delicous, cheese grits are one of my all time favorite sides.

Shredded cheddar and butter are stirred into smooth creamy grits for the best ever side dish.

Cheese Grits with cheese on top

A Perfect Side From Breakfast to Dinner

  • Cheese grits are a tasty side dish, perfect for breakfast topped with a fried egg and some crumbled bacon or turned into shrimp and grits for dinner.
  • Grits are easy to prepare and budget friendly.
  • Season and spice them up to taste with pepper or different cheeses. 

What Are Grits?

Grits have been enjoyed for hundreds of years. Originally, they were made by grinding corn, similar to hominy or maize, in a stone mill. Once ground, it was sifted through a screen where the finer bits were used as grit meal (or cornmeal), and the coarser pieces made up the grits.

They are a classic Southern dish – the ultimate comfort food. They’re rich, creamy, and so delicious!

Stirring Cheese Grits in a black pot

Ingredients for Cheese Grits

Grits This recipe uses regular grits that take about 15 to 20 minutes to cook; this can vary slightly by brand. There are different types of grits, so check your package. If using quick-cooking grits or stone ground, you will need to adjust the cooking time and amount of liquid according to the package.

Broth – I cook these grits in broth and water; the broth adds a little boost of flavor and some extra salt.

Cheese Use sharp cheddar cheese over mild or medium for extra flavor. While I use just cheddar, you can stir in a bit of parmesan cheese if you’d like.

How to Prepare Cheese Grits

  1. Bring water, broth, and garlic to a boil.
  2. Add the grits and cook (as per the recipe below) until thickened.
  3. Remove from heat, and add cheese and butter until melted.
Cheese Grits in a black pot

What to Serve with Cheese Grits

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Cheese Grits in a white bowl

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Cheese Grits

Easy and creamy, these grits are the perfect side to serve with grilled shrimp.

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

  • 2 cups chicken broth
  • 2 cups water or milk
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 cup grits not instant or stone-ground
  • 1 ½ cups cheddar cheese shredded
  • ¼ cup butter
  • heavy cream optional
  • In a medium saucepan, bring the water, chicken broth, garlic powder, and salt to a boil over medium-high heat.

  • While whisking, slowly add the grits and salt. Reduce the heat to low and cook uncovered for 18-20 minutes or thick and creamy (or follow the times listed on your grits package).

  • Remove from the heat and stir in cheese and butter until melted. (Add a little bit of heavy cream if desired).

If you are using stone ground grits, follow the cook time on your package replacing water with chicken broth.

Leftover cheese grits will keep in the refrigerator for up to 4 days. 

Calories: 426 | Carbohydrates: 33g | Protein: 14g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 811mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 865IU | Calcium: 312mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

© Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Cheese Grits with cheese on top and a title
bowl of Cheese Grits with writing
Cheese Grits in the pot with writing
Cheese Grits in the pot and plated with a title

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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