Cheesy grits are a creamy and comforting side dish that's perfect for breakfast, lunch, and dinner. They're filled with melty cheddar cheese and butter and can be ready in less than 30 minutes.
Recipe summary
Flavor/texture: Grits are a type of porridge made from coarse-ground dried corn. When cooked, they have a creamy, tender texture. Cheesy grits are filled with melty cheddar cheese, butter, salt, and pepper for a mild, comforting flavor.
Great for: Breakfast, lunch, or dinner. Pair it with your favorite protein any time of day!
Serves: 4 people
Similar to: Grits Breakfast Bowl, Cajun Chicken and Cheesy Grits, and Grits with Roasted Vegetables
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Ingredients and substitutions
- Grits - To follow the cooking times below, you'll need stone ground grits (not instant grits). If you've never purchased grits before, you can usually find them near the oats or cereal in your local grocery store. If you only have instant grits on hand, you can use the recipe as a general guide for flavor, but you'll need to consult your grits package for proper cooking times.
- Liquid - While grits can be made with water only, I like to use half whole milk and half water for a creamy, rich texture.
- Flavor - Butter, shredded cheddar cheese, salt, and pepper add a mild, savory flavor to your grits. Pepper jack cheese makes a great substitute with a little kick of heat. I recommend using freshly shredded cheese from a block. Pre-shredded cheese is often dusted in anti-clumping powder which can make your grits grainy.
How to make cheesy grits
- Bring water and milk to a simmer on the stovetop. Slowly whisk in grits to prevent clumps from forming.
- Reduce heat to low and cover, whisking occasionally to ensure grits aren't sticking to the bottom.
- Add butter, salt, and pepper and stir until melted.
- Add cheddar cheese and stir to incorporate. Serve immediately.
Tips and tricks
Cook your grits low and slow - Grits need to be cooked low and slow to get that silky, creamy texture. Don't be tempted to turn up the heat! This will cause your grits to stick to the bottom of the pan and burn. They won't cook faster.
Use a whisk - When pouring your grits into the pot, whisk constantly to prevent clumps. Whisk frequently while your grits are cooking to prevent them from sticking to the bottom of the pan or forming lumps.
Do your grits look dry? - Add a splash of water and turn the heat down slightly.
Checking for doneness - Grits are done cooking when they're no longer rough and grainy. Do a taste test and keep cooking until they're soft and creamy.
Frequently asked questions
Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Add a splash of milk or water and stir to rehydrate your grits while reheating.
Grits are a coarsely ground corn product that's cooked with liquid until tender, like a porridge. Grits are made with a specific type of ground corn - dent corn (Wikipedia). The corn is treated with lime to remove the hull. Corn with the hull removed is called hominy. Then, the hominy is dried and coarsely ground, which creates grits.
Cornmeal is finely ground corn. It is finer than grits or polenta, but coarser than flour. It is most often used to make things like cornbread.
Polenta is made with a different type of corn than grits - flint corn (Wikipedia). Flint corn is put through the same process as dent corn. The main difference is that flint corn is a harder corn, which creates a coarser texture when ground.
Polenta and grits go through the same manufacturing process and are cooked similarly. All in all, they are very similar dishes, but originate from different parts of the world and made with different types of corn.
For breakfast, grits can be served as a breakfast bowl with bacon, sausage, or eggs. For dinner, I like to make shrimp and grits, grits with roasted vegetables, and cajun chicken and cheesy grits.
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📖 Recipe
Cheesy Grits
Ingredients
- 16 ounces (453 g) milk
- 16 ounces (453 g) water
- 1 cup (164 g) stone ground grits, not instant
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ¼ cup unsalted butter
- 4 ounces (113 g) sharp cheddar cheese, shredded
Instructions
- In a saucepan over medium heat, add milk and water. Bring to a simmer, then slowly whisk in the grits.
- Reduce heat to medium-low, cover, and cook for about 20 minutes, whisking frequently. If grits begin to stick to pan, reduce heat further and add a splash of water. Grits should be creamy and thick, with no rough texture remaining when they're done cooking.
- Remove from heat and add salt, pepper, and butter. Stir until melted.
- Add cheddar cheese and stir to incorporate. Serve immediately.
Equipment Recommendations
Notes
- Savory dinner variation: Substitute water with chicken broth and cut the listed salt in half. Add 2 cloves of minced garlic just after adding grits to the pan.
- Breakfast grits variation: Top with bacon, eggs, or sausage.
- Dinner grits variation: Top with shrimp, pulled pork, grilled chicken, pot roast, or andouille sausage.
- Storage: Leftover grits will keep for 3-4 days in the refrigerator and may need a splash of water or milk to help rehydrate while reheating. Leftovers can be reheated on the stove top or in the microwave.
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