The Best Southern Cheese Grits

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 stated that you could 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 or grits 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).

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.

Ingredient Notes

Grits (I’ve written this recipe and estimated the cooking times based on “regular” or quick grits. Check the package of grits you’re using for the proper 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.)

Cook the Grits

Bring the water and salt to a boil in a smallish saucepan. Add the grits to the boiling water using a whisk. Using the whisk ensures that you don’t get lumps in your grits.

Now 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.

COOK’S 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

Next, add the grated cheddar. 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.

Dump in the cheese and stir until blended.

Yum.

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. 

More Grits and Breakfast Recipes

• Chicken with Grits
• Cheesy Tomato Grits with Chiles and Bacon
• Shrimp and Grits
• Huevos and Grits, Y’all
• Sausage Gravy and Biscuits with Tomatoes
• Another Buttermilk Biscuit
• Tomato Gravy

Recipe

Cheese Grits

Classic Southern Cheese Grits go with any meal from breakfast to supper and are fabulous with anything from chicken to fried fish to shrimp.

4.96 from 25 votes

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Course: Breakfast

Cuisine: Southern, Vintage

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 servings

Calories: 280kcal

Author: Lana Stuart

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Ingredients

• ▢ ⅔ cup grits stone-ground, quick cooking, or regular
• ▢ 2 ⅔ cups water
• ▢ 2 tablespoons butter
• ▢ 1 teaspoon salt
• ▢ 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.
• Add the grits to the boiling water using a whisk.
• 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.
• Add the cheese and stir until blended.

Notes

Ingredients

• Grits (I’ve specified “regular” grits for this recipe. The estimated time given is based on quick, or regular, grits. Check the package of grits you’re using for the proper cooking time. If you can source some old-fashioned stone ground grits, go for them!)
• Garlic Powder (Completely optional but is a great flavor combination with sharp Cheddar cheese. You could also 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.)

Substitutions and Add-Ins

• 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.

FAQs

Can I Use Cornmeal In Place of Grits? My recommendation is not to substitute. They’re different products that will give you different results. Cornmeal is more closely related to polenta than it is to grits.

How do I Store Leftover Cheese Grits?
Keep them tightly covered in the refrigerator for 3-4 days.

How Do I Reheat Grits?
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 low heat in a small saucepan stirring frequently to prevent sticking.

Nutrition Information

Serving: 1 | Calories: 280kcal | Carbohydrates: 20g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 860mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 531IU | Vitamin C: 1mg | Calcium: 265mg | Iron: 1mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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