If you’re looking for the perfect southern side dish then I have the recipe you need! This classic Southern Cheese Grits recipe goes with any meal from breakfast to supper and is fabulous with anything from chicken to fried fish to shrimp. They’re always the right answer to the which side dish to serve dilemma.
If you grew up in the South, you know what a yummy, comforting thing grits are (grits is?). They’re wonderful with just butter, salt, and pepper, but add a little sharp cheddar and garlic to the mix, and, oh my goodness, they’re glorious!
Now, BeeBop grew up in some faraway places like New Mexico and Colorado, where they apparently do such incredible things with grits as putting (gasp!) sugar and milk on them. Don’t worry, though. Over the years, I’ve taught him to appreciate the proper preparation of grits. None of that sugar and milk nonsense in this house. No, sir.
These cheesy grits are (is? I can’t figure that out) easy, fast, and inexpensive. Of course, they’re a staple Southern comfort food dish for breakfast, but you’ll also find them as an integral part of our menus for both lunch and dinner.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 15 Minutes
Servings: 4
Primary Ingredient(s): Grits, butter, sharp cheddar, garlic powder
Skill Level: Easy
What Are Grits?
Some of you are scratching your head and wondering just what the heck grits are. Well, they’re just ground corn.
Actually, there’s a little more to it than that. First, though, what they are not is cornmeal nor polenta.
I’ve seen recipes where people state that you can substitute coarse cornmeal for grits. That’s just wrong. It’s a different product with a different flavor and method of processing. Cornmeal doesn’t substitute for grits nor do grits substitute for cornmeal.
Now, on to what they are. There are several different types of grits. Four to be exact — stone ground, hominy, quick, and instant.
Stone Ground Grits
Stone ground grits are the least processed. They’re ground from whole dried corn kernels with the germ retained in the final product. Stone ground grits are coarse and require a long cooking time (about 45 to 50 minutes).
Hominy Grits
Hominy grits are ground from corn that has been processed with lye to soften the tough outer hull. The outer hull is removed and the remaining kernel ground. It’s also a coarse product but doesn’t require quite as much cooking time as stone ground.
Quick (or Regular) Grits
Quick or regular grits are the most commonly used for home cooking. They’re a medium to fine grind and take from 5 to 10 minutes to cook. This is the type of grits that I use most often because they’re readily available. I also prefer to use a regional southern brand such as Jim Dandy or Dixie Lily. There are a few national brands but they’re not my first choice.
Instant Grits
Instant grits are very finely textured grits that have been precooked and dried so that all you need to do is add hot water to reconstitute them. No decent southern cook would be caught dead making instant grits. No. Just no.
Grab your Free cookbook
Grits Deserve Their Own Cookbook (So I Made One for You)
5 delicious grits recipes from my Southern kitchen that are simple, savory, and made to share.
- No-fuss ideas for breakfast, brunch, or supper
- Five delicious ways to enjoy grits, from simple to special
- Includes a bonus printable wall art quote to bring a little charm to your kitchen
What You’ll Like About This Recipe
- Creamy, cheesy, luscious texture and flavor
- Quick, easy, and light on your budget
- Lots of options for making it your own creation
- Kids love it, adults love it. What’s not to love about grits?
WHAT PEOPLE ARE SAYING …
“Just wanted to come on here and say excellent recipe! Thank you!
First ever grits that my husband said “I’m enjoying these…””
— Lirva
You’ll also find this recipe in my cookbook!
You can see this recipe on page 49 of my cookbook, My Southern Table! Get your signed copy today.
Ingredient Notes
This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Grits – I’ve written this recipe with estimated cooking times based on “regular” or quick grits. Check the package of grits you’re using for the recommended cooking time. If you can source some old-fashioned stone ground grits, go for them!.
- Garlic Powder – This is completely optional, but I love the flavor it adds along with the sharp Cheddar cheese. You could use very finely minced fresh garlic if you’d like.
- Cheddar Cheese – A nice, sharp Cheddar is my choice. It’s usually not too overpowering nor underwhelming, just right.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Cheese Grits
Cook the Grits
- Bring the water and salt to a boil in a medium saucepan.
- Add the grits to the boiling water using a whisk. Using the whisk ensures that you don’t get lumps in your grits.
- Cover the pot, lower the heat to a simmer, and cook the grits according to the package directions.
Add the Seasonings
- When the grits are done, stir in the butter, black pepper, and garlic powder.
👉 PRO TIP: If you want to use fresh garlic, please do. Be sure to mince it very finely. However, since we usually have cheese grits with breakfast and I don’t like to get a hunk of garlic in my mouth at that time of the day, I’ll stick with the powder.
Add the Cheese
- Finally, add the grated cheddar and stir until blended.
Some people like to get all fancy with the cheese and use Parmesan, sharp Provolone, or even Bleu cheese. Those are all really tasty. However, to me anyway, grits are (is?…still can’t decide) homey, comfort food, and messing around with a proven combination is just fooling with an already good thing. I usually just stick with the cheddar.
BeeBop read a story recently about a restaurant in New York City that had just put grits on their menu. They were selling them for $8 for a 1 cup serving. People were lined up out the door every morning to get those $8 grits. Man…I could go up there with $50 worth of grits and come home a wealthy woman.
Make some cheese grits soon. Your family will love you. And think about all those folks standing in line with $8 in their hands, waiting for 10¢ worth of grits :-)
Serving Suggestions
Cheese grits are always good for breakfast. Serve them alongside eggs, bacon, and toast or biscuits. Or make a breakfast bowl with cheese grits topped with a fried egg and crumbled bacon or sausage!
For supper, serve them with some savory grilled pork chops, seasoned grilled fish, or a delicious pork rib ragu. Or use them as a side dish with a topping of sauteed peppers and onions.
You might try making some Parmesan cheese grits to serve as the base for a beefy tomato sauce with garlic bread on the side.
Substitutions and Add-Ins
I can think of lots of fabulous ways to tweak this recipe.
- If you want to make your grits even more rich and creamy, use milk in place of water in the recipe.
- To amp up the spice, you could always add a pinch of red pepper flakes or some very finely diced jalapeno.
- Add some very finely chopped herbs such as rosemary or thyme.
- For a southwestern approach, maybe swap out the Cheddar for pepper jack and add a little fresh cilantro.
Storing and Reheating
- In the rare event that you have leftovers, you can keep them tightly covered in the refrigerator for 3-4 days.
- Cheese grits are easiest to reheat on 50% power in the microwave stirring every 30 seconds. Or add a splash of water and reheat over very low heat in a small saucepan stirring frequently to prevent sticking.
More Grits and Breakfast Recipes
Questions About Cheese Grits
Well, grits are ground corn. So, they taste like corn. But mild. Grits have a mild, corn flavor.
Ok, I’m not any kind of expert on specific food diets, but it is my understanding that grits themselves are vegan. This specific recipe, though? Maybe not because of the cheese?
Cornmeal and grits are very different products that require different cooking methods and will give you different results in taste, texture, and outcome. Cornmeal is more closely related to polenta than it is to grits.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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The Best Southern Cheese Grits
Ingredients
- 2 ⅔ cups water
- 2 tablespoons butter
- 1 teaspoon salt
- ⅔ cup grits stone-ground, quick cooking, or regular
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 5 ounces sharp cheddar cheese grated
Instructions
- Bring the water, butter and salt to a boil in a small saucepan.2 ⅔ cups water, 2 tablespoons butter, 1 teaspoon salt
- Add the grits to the boiling water using a whisk.⅔ cup grits
- Cover the pot, lower the heat to a simmer and cook the grits according to the package directions.
- When the grits are done, stir in the black pepper and garlic powder.½ teaspoon black pepper, ½ teaspoon garlic powder
- Add the cheese and stir until blended.5 ounces sharp cheddar cheese
Notes
- To store leftovers, keep them tightly covered in the refrigerator for 3-4 days.
- To reheat, place the grits in the microwave on 50% power and stir every 30 seconds. Or add a splash of water and reheat over low heat in a small saucepan stirring frequently to prevent sticking.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on February 8, 2009. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Way too salty. I would add half the amount.
Interesting. I think it’s perfect as is, but people do have different salt tolerances. The saltiness can also vary greatly depending on the brand of cheese you use. Some are much saltier and some much milder. I hope you’ll give it another try.
Wisconsin girl here (well 79 years old 😁). Never had grits before. I now think I could be a southerner. Yum.
Well, cheese grits do have a way of winning folks over! I’m so glad you enjoyed them and I do hope you’ll explore some other traditional recipes on the blog.
I’m trying the green bean potato salad today. I just whipped it up and wasn’t sure whether you eat this warm or cold. The recipe said serve after mixing it up but since it’s called salad, wasn’t sure. I just sampled it and love the flavors from the dill and parsley. Thanks for the recipe.
You can serve it either warm or cool. It’s good either way.
It was so good for my first time make grits love the recipe
Best grits I’ve ever tasted and I made them. Thank you for sharing your recipe ♥️
My plesure! Thanks for letting me know how much you enjoyed them.
Wow, this was my first time making grits.. I added some Cajun shrimp, my whole family was blown away. Thanks for sharing your wonderful recipe, def a keeper in my family.
I’m so glad you enjoyed the recipe, Arlene!
How many servings is in this recipe?
4
Hello Lana! We recently returned from a trip to New Orleans. I am Celiac & enjoyed eating grits for breakfast. Is it possible to make this recipe with chicken stock as I am Lactose Intolerant. Thank you for sharing this recipe.
Yes, you can replace the water with chicken stock. Or you can make just plain grits by leaving out the cheese and garlic powder and adding a bit more butter. Plain grits are what I primarily grew up with.
OMG, these are delicious just as written. I’ve never had cheese grits before, only those nasty plain ones they serve in diners. These are perfection. Even my husband, who hates new things loved them too.
So glad you like them!
Easy and very tasty. Even my husband, who had claimed he didn’t like grits, said, “I can see why you like them!” Great recipe; also appreciate the Notes with hints for “twists” to add. Nice side with coleslaw and fried catfish.
That’s so great! I’m glad you both enjoyed the recipe.
This recipe worked for me and tasted terrific. It was exactly what I was looking for.
Am preparing a steelhead trout recipe and author recommended serving on top of bed of cheesy grits. These will be perfect.
And now I know how to make cheesy grits–and perhaps mix-in a little jalapeño to spice it up!
Thanks for letting me know that you enjoyed my cheese grits recipe! Hope they complemented your trout well.
Complimented*
Simple additions making a tasty end result – Thanks!
Delicious!!!
What size is a serving that has the nutrition facts stated above? Why is it that almost all recipe posts do not indicate the size of a serving. The nutrition facts don’t mean much if I don’t know what the serving size is……I have had cheese grits a couple of times here in South Texas and really enjoyed them. I saw your above recipe and want to try it. Sounds really delicious. Thank you for sharing.
The nutrition facts are calculated on the entire recipe divided by the number of servings. That’s the way the nutrition software works. This recipe makes 4 servings, so the nutrition values are for 1/4 of the total recipe.
I include a disclaimer on every recipe that reads “Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.”
I agree, Bonnie. As a retired RN/Certified Diabetes Educator, I taught my patients how to read labels, which, as you know, indicate serving size at the top. I too have been frustrated by the current software in use by most recipes. It would not be impossible for a software developer to revise the nutrition info to reflect serving size, but would take more research of the appropriate resources to do so. There are books and lists available of “combination foods” (Usually designed for diabetics but useful to anyone) which have nutritional info by portion size (1 cup of beef stew, a 3×4 piece of lasagna, etc.) so people can at least guestimate. Some, like “Exchanges for All Occasions” by Marion Franz, even include ethnic and restaurant foods! Not Miss Lana’s fault, but I hope the current trend will change.
Equally easy and tasty!
Cooked 1/2 cup Quaker Quick Grits 1st. Added 3 TBSP butter and stirred. Chopped 2 garlic cloves and 1/4 chopped onion and softened in skillet then added to grits, stirred. Added shredded sharp cheddar and 2/5 ounces mile 1-2 TBSP 1/2 & 1/2. Cheese melted and absolutely great with braised beef short ribs.
The grits is good. (As the news is bad).
I look forward to trying this recipe for Thanksgiving breakfast.
Thanks for this great simple recipe. I’m on a soft-food diet after dental and this totally fit the bill. Delicious & savory!
Sorry about the dental soft diet! But very glad you could enjoy the recipe!
The texture was perfectly creamy, and the addition of cheese gave it a rich and savory flavor.
Thanks! I’m glad you enjoyed it.
Just wanted to come on here and say excellent recipe! (or recipe base) Thank you!
I used half milk & half water for boiling and less cheese at the end. Still excellent. 👍 garlic seemed right amount to me. :) also, right before the grits were finished cooking I added 8oz of sweet corn we had frozen this summer, then finished cooking. First ever grits that my husband said “I’m enjoying these…”
Very interesting! I’ve never heard of adding corn into grits, but it sounds delicious 🙂. I’m glad your husband enjoyed it!
I was craving cheesy Grits like my friends mom use to make. This recipe hit the spot!!
Great! I’m glad you enjoyed the recipe.
So delicious!!! Perfectly seasoned! Doesn’t even need additional salt! If you like cheese grits, this is your recipe! I’m going to try the stone ground grits next time! Thank you!
Thanks, Lisa! So glad you enjoyed the recipe!
Great recipe! Definitely improved today’s breakfast
Grits and poached eggs are a go-to comfort food for my hubby and I. Usually just make plain grits, but thought I’d spice it up a bit. I agree with the commentator who said the amount of garlic powder is a bit much. I would definitely half next time. Also, I forgot to add the butter! Still creamy and rich!
Good Morning!
I was wondering do you have a cheese grits recipe where they have Cheese It’s in or on top of the grits. I lost my recipe that a fiend gave me a long time ago. I can’t remember the recipe other than it had crumble cheese it’s.
Thanks for asking, Tricia. Sorry, I’ve never heard of making grits with Cheez-its crackers!
Really great cheese grits. Great with ham, too.
Yes, you’re right! They are great with ham
This turned out pretty good! I think next time I’ll reduce the amount of garlic, just personal preference.
I ended up using 2 cups of grits (so thankful for the easy serving site adjustment on this site!!) and it made way too many. Never made them before but yep they expand! LOL Flavor was awesome even thought I had 2 tbsp less butter than called for and not quite enough cheese. I put this in my “keeper’ cookbook of recipes I print off. :)
Wow! Two cups of grits!? That would make 2 quarts cooked. But I’m glad you enjoyed the recipe :-)
Hi Lana, I am new to your blog and I love it. I was looking for a nice, simple cheese grits recipe and came across your blog and this recipe is delicious! It is super easy to make and was ready in time to pair up with eggs and bacon. My taste buds are rejoicing! Thank you for sharing your recipes; I will certainly be back for more ideas!
I’m so happy to know that you enjoyed the cheese grits! They’re just about my favorite thing for any time of day :-)
My first time making cheese grits, they turned out pretty good. I have ordered them,
and always like them with shrimp. Since my husband was cooking fish, I decided to do something special. I chose your recipe because I did not have milk, I had all the other ingredients. A new favorite!
I’m so glad they turned out good for you!
Hi, well I have never eaten grits here in Canada. They sound delish! Are grits the same as cornmeal one uses to make cornbread? Thanks.
Hi Mimi. They are similar but not exactly the same. Here’s a link to a good post explaining the differences https://www.thespruceeats.com/cornmeal-vs-grits-vs-polenta-1328613
Hi! Can this be made ahead of time and cooked in the oven?
Hi Jeannie. Grits are best when cooked and eaten right away. They’re not a great choice to make ahead. Can they be cooked in the oven? Not this recipe, no.
How many servings does this make?
2 servings
The recipe says 4 – I assume the nutritional info is for 4? For me, the bigger the serving, the better! My mother always grated in a little onion.
The entire recipe makes 4 servings. The nutritional information is for one serving.
Speaking of $8 grits, I read before Thanksgiving that Neiman Marcus had frozen, “perfectly seasoned” collards, enough to feed 8 to 10, for $66 plus $15.50 shipping, and they sold out! I’m so thankful to be Southern, aren’t you?
Oh my word! You are kidding me!! $66 for collards…I just can’t stop laughing.
Ahhhhh …. cheese grits. Cheese grits ARE (yes, grits is a plural, and there is no singular) wonderful, comforting, delightful and make-you-remember-your-mama. If you don’t feel good, one little taste is enough to give you all the warm and happy happy you need to get going.
Thanks for all of these years of memories, instruction, gentle persuasion and down right good cooking.
Can’t wait to see what happens next.
Miss P
Congratulations!! Thank you for all the wonderful recipes in the years past and all the years to come.
Thank you for being a reader, Linda!
I made these last night for dinner and I could not get enough!!!! So good, thank you for a new easy favorite.
We love Grits! Years ago on PBS Was a B&B show highlighting a recipe from one of inns featured. I salivated watching a 80 year old sweet cook saying to bring Heavy Cream or Half and Half to a gentle boil…add your Grits…as soon as they are cooked put the pan over a double boiler and let them cream up some more! I now always make ours with half and half..butter and the Vermont sharp Cheddar!! MOST DELISH AND FATTENING…
My secret ingredient in grits is a little cream cheese. Stir in well when grits are soft then add the regular cheese. Enjoy!
I love me some cheese grits. Try making them with milk instead of water. they turn out super creamy, and oh so yummy.
Yes, polenta and grits are different but i love them both.
To me the secrets to good grits are boiling salted water, stir while adding grits at a 4-1 ratio, and don’t overcook them or they will become starchy and pasty.
And never ever use “instant” grits.
Still perusing your site! I make my grits almost the same way! A friend of mine recommended using milk for 1/3 of the liquid, and oh my! Very good! Just be sure to watch the pan & not let it boil over! I have never added a garlic powder…think I’ll try that tomorrow a.m.! Really enjoying your site!!
This sounds interesting to me, though I don’t really have a clear idea what grits exactly are, seeing as I hail from the Great White North (aka. Canada). Which means I can’t, for the life of me, find a package of quick-cook (or instant, for that matter) grits in any store. So, my question is, what can I use instead? Or are grits one of those unique things that can’t actually be made without buying something labeled as ‘grits’?
Hi Sadie – Sorry, but there’s really no substitute for grits. I think the closest thing would be polenta but it’s definitely not the same. Polenta is created by a different process than grits and the taste is quite different. If you really want to try grits, it’s pretty easy to order them online. Lots of vendors offer them.
Thanks for sharing this – I feel this may give me the confidence to order grits and attempt them. How have I not done this?!
Lana, Oh Yes – this is an tried but true recipe. Having spent the first 20 years of my life in Louisiana, this was a staple for breakfast. When I moved to the southwest I started adding chopped green chile. Now my husband even eats grits and LOVES THEM! -:)
Lana, we would love if you submitted this recipe & any two other side dishes to this week of the Get Grillin’ event that Cookin’ Canuck and I am hosting :)
Grits are, not is. No doubt about it. Nobody would eat one grit, so it’s always plural!! It’s kind of like ramen noodles. One wouldn’t eat just ONE noodle. Nope. One would eat the whole package of noodles. From what I understand, the noodles are a primary food group of college students. Just my opinion!!
Your recipes are so similar to what I grew up eating———-I’m beginning to think we are related!!!
I just made these for my husband and when he saw the recipe online he made sure to add this to my favorites folder!!!!!! Love it! simple recipe thats perfect!
So glad your husband enjoyed the cheese grits, Maria. They’re a staple around our house. A suggestion – if you like that recipe, try the Huevos and Grits here: http://www.lanascooking.com/2010/01/18/huevos-and-grits-yall/
Fried green chili and bacon grits with REAL Maple syrup are my favorite with a side of eggs. But remember, after years of being “addicted to both” it just seemed natural to mix them together. Give them a try if you like the green chili.
Have a great day.
Well! I would have never thought of adding chilies and bacon to cheese grits, but, you know, it kinda sounds good. Might try that one day.
You had me at cheese! These sound great!
Thanks for stopping by and linking up your recipe!
Grits, the food of Southern gods! I love them for breakfast, lunch, dinner, snacks, whatever. Your pictures are beautiful. Hopefully they will entice some of our northern friends to give grits a try.
It is entirely plausible to me that the “Forbidden Fruit” may have been cheesegrits. They are so good that even the Dutch love them!
Cheesy grits are wonderful and to take grits “up a notch” try the Charleston, SC shrimp and grits. Creamy grits, ham or sausage links, brown gravy and seasonings. Full of all those things we should avoid – lots of starches, fat, and maybe salt but oh so good!
I grew up in New Mexico and never had a proper bowl of grits until we were stationed here in Florida… or lower Alabama, welcome to the good ol south… I love grits
I. Love. Grits. And these ones look sublime.
Thanks! I’m having lots of fun doing this. I’ll have a new recipe posted soon. Maybe today!
Your recipes are great! I love the visula aids. You should keep this up, you never know when someone will see it and decide they should pay you to be a blogger!
nice food……..