Cheddar Cheese Grits
Creamy Southern cheese grits made with stone-ground grits, butter, milk, and sharp cheddar cheese is a classic Southern comfort food perfect for breakfast, brunch, or dinner.
Cheese grits are a staple across the South. They’re simple to prepare, filling, cheap to make, and incredibly satisfying. They just as welcome for a weeknight dinner as they are at the breakfast table. The secret is cooking the grits low and slow so they become perfectly tender and creamy before stirring in the cheese.
Recipe at a glance
- Classic Southern comfort food that’s rich, creamy, and satisfying
- Simple ingredients you probably already have in your kitchen
- Versatile side dish that works for breakfast, lunch, or dinner
- Perfect base for shrimp and grits or other hearty toppings
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Jump to:
- Recipe at a glance
- Different types of grits
- White grits vs yellow grits
- Ingredients you will need
- Substitutions and variations
- How to make Southern cheese grits
- What to serve with cheese grits
- Storage and reheating instructions
- Cheese grits FAQ’s
- More serving ideas for grits
- Southern-Style Sharp Cheddar Cheese Grits
Different types of grits
If you’ve ever stood in the grocery wondering what type of grits to buy, you’re not alone. Here’s a quick breakdown of the most common types you’ll find:
- Stone-Ground Grits – These are the least processed and are made by grinding dried corn between traditional millstones. Because they retain more of the corn kernel, they have the best flavor and texture. They take longer to cook (usually 20–45 minutes) but produce rich, creamy grits. This is what we will be using for this recipe.
- Regular or Quick Grits – These grits have been ground more finely and partially cooked so they cook faster, usually in about 5–10 minutes. They’re convenient and still have good flavor, though the texture is slightly less creamy than stone-ground grits.
- Instant Grits – Instant grits are fully precooked and dehydrated. They cook in just a minute or two by adding hot water. While convenient, they tend to have the least flavor and a softer, less hearty texture.
- Hominy – Hominy isn’t actually grits yet—it’s the ingredient grits are made from. Hominy is dried corn that has been treated with an alkaline solution to remove the hull. When hominy is dried and ground, it becomes grits.
White grits vs yellow grits
You may also notice that grits come in two different colors: white and yellow. The difference simply comes down to the type of corn used to make them.
White grits are made from white corn and have a milder, more neutral flavor. Because the taste is subtle, they’re often preferred in traditional Southern recipes where ingredients like butter, cheese, shrimp, or gravy are meant to stand out.
Yellow grits are made from yellow corn and have a slightly stronger corn flavor. They also have a natural golden color that gives dishes a warmer appearance.
Neither type is better than the other, and they can be used interchangeably in most recipes. Many classic Southern dishes use white grits, but yellow grits are just as delicious and come down to personal preference.
Ingredients you will need
Creamy, cheesy, and full of classic Southern flavor, these Southern-Style Sharp Cheddar Cheese Grits are the ultimate comfort food side dish. To make this cheese grits recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Stone-ground grits – These cook more slowly than instant grits but produce the best flavor and texture.
- Sharp cheddar cheese – Freshly shredded cheese melts much smoother than pre-shredded varieties and gives the grits bold flavor.
- Milk – Adds extra creaminess. You can substitute half-and-half for even richer grits.
- Butter – Gives the grits a smooth, silky finish.
- Black pepper and cayenne – Provide a little warmth that balances the richness.
Substitutions and variations
- Bacon Cheese Grits – Stir in cooked, crumbled bacon before serving.
- Jalapeño Cheese Grits – Add finely diced jalapeños for a little heat.
- Pimento Cheese Grits – Stir in a few tablespoons of this homemade pimento cheese along with the cheddar. Check out this chipotle cheese if you want extra heat!
- Green Chile Pepper Jack Grits – Stir in a small can of diced green chilies and substitute pepper jack cheese for the cheddar for a mild heat and extra creamy texture.
- Extra Creamy Grits – Add a spoonful of cream cheese or a splash of heavy cream.
How to make Southern cheese grits
Step 1: In a medium saucepan, bring the water, milk, and salt to a gentle boil.
Step 2: Slowly whisk in the stone ground grits, stirring constantly to prevent lumps from forming.
Step 3: Reduce the heat to low and simmer for 20–25 minutes, stirring frequently, until the grits are thick, creamy, and tender.
Step 4: Stir in the butter until melted.
Step 5: Remove the saucepan from the heat and gradually stir in the shredded sharp cheddar cheese until smooth and fully melted. Season with black pepper and cayenne (if using). Taste and adjust salt as needed.
Tips for Perfect Cheese Grits
Cook them low and slow. Stone-ground grits take time to soften. Slow cooking creates the creamiest texture.
Stir frequently. This prevents sticking and helps release the starches that make the grits creamy.
Shred your own cheese. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.
Adjust the consistency. If the grits become too thick, stir in a splash of warm milk until they reach your desired texture.
What to serve with cheese grits
Cheese grits are incredibly versatile and pair well with many Southern favorites, including:
- Shrimp and grits
- Scotch eggs
- Bacon, sausage, or a fried egg
- Country ham with red eye gravy
- Fried chicken
- Slow cooker country style ribs
Storage and reheating instructions
Storage. Store leftover grits in an airtight container in the refrigerator for up to 3 days.
Reheating. Place the grits in a saucepan over low heat and stir in a splash of milk or water to loosen the texture. Stir frequently until heated through.
Cheese grits FAQ’s
Stone-ground grits are the best choice because they have the most flavor and create the creamiest texture. They take longer to cook than quick or instant grits, but the results are well worth the extra time.
Yes. Quick grits will work if you’re short on time, but the texture will be slightly less creamy. Follow the cooking time listed on the package and add the cheese at the end.
Lumps usually form when the grits are added too quickly. Slowly whisk the grits into the boiling liquid while stirring constantly to keep the mixture smooth.
Use a combination of water and milk when cooking the grits and stir in butter and freshly shredded cheese at the end. A splash of heavy cream or a spoonful of cream cheese can also make them extra creamy.
Yes. Store cooked grits in the refrigerator and reheat them gently on the stovetop with a little milk or water to loosen the texture.
Yes. Combine the grits, water, milk, and salt in a lightly greased slow cooker. Cook on LOW for about 2–3 hours, or until the grits are tender and creamy. Stir in the butter, shredded cheese, and seasonings at the end. If the grits become too thick, add a splash of warm milk to loosen the texture.
Yes. Add 1 cup stone-ground grits, 4 cups water, 1 teaspoon salt, and 1 tablespoon butter to the Instant Pot. Stir well to prevent sticking. Cook on High Pressure for 10 minutes, then allow a 10-minute natural pressure release before opening the lid. Stir the grits well, then add the milk, remaining butter, shredded sharp cheddar cheese, and black pepper. If the grits are too thick, stir in a little warm milk until they reach your desired consistency.
Tip: If using quick grits, reduce the pressure cooking time to 5 minutes.
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Southern-Style Sharp Cheddar Cheese Grits
Ingredients
- 4 cups water
- 1 cup whole milk or half-and-half
- 1 teaspoon kosher salt plus more to taste
- 1 cup stone-ground grits white preferred
- 2 tablespoons unsalted butter
- 1½ –2 cups sharp cheddar cheese freshly shredded
- ¼ teaspoon black pepper
- Pinch of cayenne or white pepper optional
Instructions
- In a medium saucepan, bring the water, milk, and salt to a gentle boil.
- Slowly whisk in the grits, stirring constantly to prevent lumps.
- Reduce heat to low and simmer, stirring often, for 20–25 minutes, or until grits are thick, creamy, and
- tender.
- Stir in the butter until melted.
- Remove from heat and gradually stir in the shredded sharp cheddar until smooth and fully melted.
- Season with black pepper and cayenne (if using). Taste and adjust salt as needed.
Notes
- Always shred your own cheese for the smoothest texture.
- If grits become too thick, stir in a splash of warm milk.
- For extra-creamy grits, add 1–2 tablespoons of cream cheese or a drizzle of heavy cream.
After years of making grits, this is the version I come back to again and again. The combination of stone-ground grits, butter, milk, and sharp cheddar creates a bowl that’s incredibly creamy with just the right amount of cheesy flavor.