A little Louisiana in every bowl of cheese grits
Growing up in Southeast Texas with a mom from Slidell, Louisiana (just outside New Orleans), I’ve always felt right at home with Southern comfort food.
When I first made grits at home, it was for my New Orleans Shrimp and Grits recipe. Almost immediately I realized my mistake… why had I been missing out on this delicious and EASY grain for so long?!
Since then, I have been whisking up grits as a quick carbohydrate to complement many meals. One of my favorite ways is to add a bit of shredded cheese and make them oh so creamy and cheesy!
These Cheese Grits start with fresh garlic sizzled in butter, then simmer in broth and milk until thick and tender (no heavy cream needed!). A handful of sharp cheddar stirred in at the end takes them right over the top.
These cheese grits taste delicious for dinner with some Garlic Butter Shrimp or could even serve them up for breakfast with a fried egg and Air Fryer Bacon. The sharp cheddar cheese adds so much flavor, you’ll find yourself craving these morning, noon, and night!
Absolutely delicious!!! I added a half a yellow onion and doubled the rest of the recipe! Four very happy adults. I served it with shrimp sautéed in butter! Yum!!!!
– Katerina R.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Stone-ground grits: The type of grits is important, so grab stone-ground (not regular or quick cooking) for the best texture. White or yellow corn both work, and here’s more on what grits are if you’re new to them.
- Butter: It gets split up here, with a little for sizzling the garlic and the rest stirred in at the end for extra creaminess.
- Garlic: Freshly minced garlic creates a depth of flavor in this recipe. Garlic powder may be used, but the flavor won’t be quite as good.
- Broth: Chicken or vegetable broth both work (go with vegetable to keep these vegetarian), just avoid beef broth. My favorite swap for carton broth is Better Than Bouillon stirred into hot water.
- Milk: Whole milk makes the creamiest grits. A plant-based milk works too if you need them dairy-free (just pair it with a dairy-free cheese).
- Cheddar cheese: Mild or sharp cheddar both work, but sharp brings the most flavor. Feel free to switch it up with another good melting cheese you love, too.
- Green onions or parsley: Totally optional, but a sprinkle of chopped green onions or parsley on top adds a fresh pop of color.
- Gluten-free? Grits are made from corn, so they’re usually naturally gluten-free. Just check the label for cross-contamination (more on whether grits are gluten-free here).
How to Make Cheese Grits
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Sizzle the garlic butter
Melt 1 tablespoon of the butter in a medium pot over medium heat. Add the garlic and sauté for about 30 seconds, just until it’s fragrant and lightly golden.
It saves SO much time!
Since it’s super important to get the garlic pretty small for this recipe, a garlic press like this one is a lifesaver!
It’s easy to use, finely minces the garlic, and does it in a fraction of the time as chopping it up by hand.
Add the broth and milk
Carefully pour the broth and milk into the pot with the garlic butter and bring everything to a boil.
Stir in the grits and simmer
Stir in the grits, bring it back to a boil, then cover with a tight-fitting lid and turn the heat down to medium-low. Let them simmer for 20 to 25 minutes, stirring every 5 to 10 minutes and scraping the bottom so nothing clumps.
Pro Tip: Be patient here. You’re looking for a thick, porridge-like consistency, and grits that don’t cook long enough won’t be tender.
Stir in the cheese
Once the grits are tender, stir in the last 2 tablespoons of butter along with the cheese, salt, and pepper to taste. Top with chopped green onions or parsley and dig in!
Oops! What did I do wrong?
Why are my grits lumpy?
Lumps usually form when the grits settle on the bottom of the pot without a stir. Give them a good stir as they go into the boiling liquid, then scrape the bottom every 5 to 10 minutes while they simmer.
My grits got way too thick. Help!
Grits keep thickening as they sit, so this one’s totally normal. Stir in a splash of warm broth, water, or milk until they’re creamy again.
Why are my grits still a little gritty?
They just need a little more time, since stone-ground grits take a while to soften. Keep them simmering (and stirring) until they’re tender.
FAQs
Cheddar is the classic, and sharp cheddar brings the most flavor. Any good melting cheese you love can work here too, so feel free to switch it up.
It comes down to whole milk, a low and slow simmer, and stirring often. Then that last bit of butter and cheese stirred in at the end makes them extra creamy.
Place leftover cheese grits in an airtight container and keep them in the fridge for up to 4 to 5 days. Alternatively, seal them in a freezer-safe container for up to 3 to 4 months. Fair warning: they can turn a little grainy once thawed, so reheat them low with a splash of liquid and stir well.
To reheat, warm them in a pan on the stove or in the oven. They firm up in the fridge, so stir in a splash of broth, water, or milk to loosen them back up.
To freeze:
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Cheese Grits Recipe
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Ingredients
- 3 tablespoons butter divided
- 3 cloves garlic finely minced
- 3 cups broth chicken or vegetable, regular sodium
- 1 cup milk or other plant-based milk alternative
- 1 cup grits white or yellow, stone-ground
- 1 cup cheddar cheese shredded
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- Green onions or parsley finely chopped, optional
Instructions
- Add 1 tablespoon of butter to a medium-sized pot over medium heat and wait for it to melt. Add in the garlic and saute for 30 seconds, or until lightly browned and fragrant.
- Pour in the broth and milk to the pot and bring to a boil. Stir in grits and bring back to a boil. Once boiling, cover the pot with a lid and reduce heat to medium-low. Simmer for 20-25 minutes, stirring every 5-10 minutes to prevent clumping.
- Once the grits are cooked, mix in the remaining 2 tablespoons of butter, cheddar cheese, salt and black pepper, to taste. Serve with finely chopped green onions or parsley and enjoy!
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Video
Notes
- Grits: Use stone-ground or regular grits for the best texture and flavor. Avoid instant grits if possible.
- Whisk Well: Slowly whisk the grits into the simmering liquid to prevent lumps.
- Low and Slow: Once the grits are added, reduce the heat and cook gently, stirring often so they don’t stick or scorch.
- Cheese: Shred your own cheese for the smoothest melt. Pre-shredded cheese can make the grits slightly grainy.
- Add Cheese Last: Remove the grits from the heat before stirring in the cheese so it melts smoothly instead of separating.
- Consistency: Grits thicken as they sit, so keep a little extra milk or broth nearby to loosen them before serving.
- Seasoning: Taste before adding extra salt since both cheese and broth can add plenty on their own.
- Serve Warm: Cheese grits are creamiest right after cooking. If they sit, stir in a splash of warm milk before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with cheese grits
Cheese grits go great with just about any savory protein, especially something with a little Cajun kick. Blackened Shrimp, Blackened Salmon, or Blackened Mahi Mahi are all SO good served right on top.
Want to go full Louisiana? My New Orleans Shrimp and Grits is the classic. For something buttery instead of spicy, spoon some Garlic Butter Shrimp over a big bowl.
Not a spice person? Hot Honey Chicken or Air Fryer Fish are great options, too. Add a side of Southern Collard Greens and dinner is done.
For breakfast or brunch, serve them with a fried egg and Air Fryer Bacon or Chicken Breakfast Sausage.
More Southern side dishes
Keeping the Southern comfort going? These are a few more sides I’d happily pile onto the same plate.
Absolutely delicious!!! I added a half a yellow onion and doubled the rest of the recipe! Four very happy adults. I served it with shrimp sautéed in butter! Yum!!!!
Oh, that sounds SO good, Katerina! Adding onion and serving the cheesy grits with buttery sautéed shrimp sounds like such a delicious meal. I love that you doubled the recipe and ended up with four very happy adults! Thanks so much for sharing!