Classic southern Cheese Grits - Creamy grits with cheddar cheese and a hint of garlic. Part of many a southern breakfast.
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 are something else!
Now, BeeBop grew up in some far-flung places like New Mexico and Colorado where they apparently do such unbelievable 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 cheese grits are (is? I can't figure that out) easy, fast and inexpensive. They're good for breakfast, but you'll also find them in most restaurants in the south alongside fried fish.
How to Make Cheese Grits
These days I cook for just us two, so here's my recipe. You can double or triple it for your family.
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. Now, if you want to use fresh garlic go ahead. 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. Thank you very much.
Next, add the grated cheddar. Some people want to get all fancy with the cheese and use stuff like Parmesan, sharp Provolone or even Bleu cheese.
However, to me anyway, grits are (is?...still can't decide) homey, comfort food and messing around with all that fancy-ness is just fooling with an already good thing. Just stick with the cheddar.
Next, 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 hand waiting for 10¢ worth of grits :-)
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Cheese Grits
Ingredients
- ⅓ cup quick-cooking grits
- 1 ⅓ cups water
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 ½ 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
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
More Cheese Grits Recipes ...
- Jalapeno Cheese Grits from Homesick Texan
- Cheese Grits from The Cagle Diaries
- Baked Cheese Grits from Buns in my Oven
- Tomato Cheese Grits from She Wears Many Hats
Symphuel ANDERSON says
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!
Lana Stuart says
I'm so glad they turned out good for you!
Mimi says
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.
Lana Stuart says
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
Maddi says
How many servings does this make?
Lana Stuart says
2 servings
Rocquie says
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?
Lana Stuart says
Oh my word! You are kidding me!! $66 for collards...I just can't stop laughing.
Miss P says
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
Linda says
Congratulations!! Thank you for all the wonderful recipes in the years past and all the years to come.
Lana Stuart says
Thank you for being a reader, Linda!
Julia Kost says
I made these last night for dinner and I could not get enough!!!! So good, thank you for a new easy favorite.
Julia says
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...
Shelby says
My secret ingredient in grits is a little cream cheese. Stir in well when grits are soft then add the regular cheese. Enjoy!