Southern Cheese Grits

Southern Cheese Grits are a classic Southern comfort food made with creamy grits, sharp cheddar cheese, butter, and simple seasonings. Rich, smooth, and full of savory flavor, they make a delicious addition to breakfast, brunch, or dinner.

This easy stovetop recipe uses quick or regular grits and comes together in approximately 15 minutes. Serve them alongside eggs for breakfast or with a hearty Southern-style main dish for supper.

Southern Cheese Grits Recipe Overview

• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: 15 minutes
• Servings: 4
• Cuisine: Southern American
• Cooking method: Stovetop
• Main ingredients: Grits, butter, sharp cheddar cheese, and garlic powder
• Difficulty: Easy

These times are based on the original recipe’s quick or regular grits. Stone-ground grits generally require a longer cooking time, so follow the directions for the variety you’re using.

Why You’ll Love These Southern Cheese Grits

Cheese grits have long been part of Southern cooking because they’re simple, comforting, and versatile. A few everyday ingredients create a creamy, savory dish suitable for almost any meal.

Sharp cheddar provides a rich cheese flavor, while butter adds creaminess. Black pepper and optional garlic powder round out the seasoning without overpowering the natural corn flavor.

• Quick and easy: The original recipe takes about 15 minutes.
• Simple ingredients: Water, grits, butter, cheddar, and seasonings.
• Creamy texture: Properly cooked grits become smooth and tender.
• Versatile side dish: Works with breakfast favorites or savory dinners.
• Easy to customize: Adjust the cheese and seasonings according to preference.

What Are Grits?

Grits are made from dried corn that has been ground into coarse or relatively fine particles. They’re especially associated with Southern American cooking and are commonly prepared by simmering them in water or another liquid until tender.

Different types of grits have different textures and cooking times. For a helpful explanation of the distinctions between grits, cornmeal, and polenta, read Serious Eats’ guide to grits, polenta, and cornmeal.

Stone-Ground Grits

Stone-ground grits are less processed and typically have a coarser texture. They retain more of the corn’s natural character and usually take longer to cook than quick grits.

They’re a good option when you have additional time and want a more pronounced corn flavor.

Hominy Grits

Hominy grits are made from corn that has been treated through an alkaline process before grinding. They have a distinct preparation history and are another familiar variety in Southern cooking.

Quick or Regular Grits

Quick and regular grits are convenient for everyday home cooking. They require less time than traditional stone-ground versions.

The original Southern Cheese Grits recipe is written for this general category, making it practical for breakfast or a fast side dish.

Instant Grits

Instant grits are processed for very fast preparation. Their texture and cooking requirements differ from regular or stone-ground grits.

For this recipe, use the type specified in the original ingredient list and follow its recommended cooking time.

Southern Cheese Grits Ingredients

The original recipe relies on a short list of ingredients. Exact quantities aren’t visible in the supplied article text, so refer to the original Tasty Recipes card for the measured amounts.

• Grits: Quick or regular grits provide the creamy corn base.
• Water: Used to simmer the grits until tender.
• Salt: Seasons the cooking water and enhances the corn flavor.
• Butter: Adds richness and a smooth finish.
• Sharp cheddar cheese: Creates the distinctive cheesy flavor.
• Black pepper: Adds mild warmth and seasoning.
• Garlic powder: Optional, for additional savory flavor.

Choosing the Right Cheddar

Sharp cheddar is a good choice because its stronger flavor stands out against the mild taste of cooked grits.

Freshly grated cheese is convenient for stirring into the hot grits and helps it distribute evenly.

Garlic Powder or Fresh Garlic?

Garlic powder is optional in the original recipe. It adds a gentle savory note without requiring any extra cooking.

Fresh garlic can also be used, but it should be cooked appropriately before adding it to the grits rather than stirred in raw at the end.

How to Make Southern Cheese Grits

Making these cheese grits involves cooking the grits, adding the butter and seasonings, and stirring in the cheddar until melted.

Step 1: Cook the Grits

Bring the water and salt to a boil in a saucepan, using the quantities from the original recipe card.

Gradually whisk in the grits to help prevent lumps from forming.

Reduce the heat, cover the saucepan, and let the grits simmer according to the package instructions until tender.

For the quick or regular grits used in this recipe, the original article gives a cooking time of approximately 10 minutes.

Step 2: Add Butter and Seasonings

Once the grits are cooked, stir in the butter, black pepper, and optional garlic powder.

Mix until the butter melts and the seasonings are evenly distributed.

Taste the grits before adding more seasoning, especially since the cheddar will contribute additional saltiness.

Step 3: Stir in the Cheddar

Add the grated sharp cheddar cheese to the hot grits.

Stir until the cheese melts and blends into the mixture, creating a creamy, cheesy texture.

Serve while warm, when the grits are smooth and easy to spoon.

Tips for Creamy Southern Cheese Grits

Whisk the Grits into the Water

Adding the grits gradually while whisking helps prevent dry clumps. This is especially useful during the first stage of cooking.

Follow the Cooking Time for Your Grits

Not all grits cook at the same speed. Quick grits, regular grits, and stone-ground grits may need different cooking times and liquid amounts.

Use the instructions appropriate for the grits you purchased.

Add the Cheese After Cooking

Stirring cheddar into fully cooked, hot grits allows the cheese to melt without unnecessary prolonged cooking.

Serve Cheese Grits While Warm

Grits thicken as they stand. Serving them shortly after preparation helps preserve their creamy consistency.

If they become too thick, a small amount of liquid can be stirred in to loosen the texture.

Southern Cheese Grits Variations

The original article suggests several ways to adapt this basic recipe. These are optional variations rather than changes to the measured original.

• Extra-rich cheese grits: Use a richer liquid as a variation on the water-based recipe.
• Spicy cheese grits: Add a little cayenne pepper or another suitable seasoning.
• Fresh herbs: Stir in finely chopped herbs for additional flavor and color.
• Southwestern-inspired grits: Add seasonings that complement Tex-Mex flavors.
• Parmesan cheese grits: Experiment with Parmesan for a different savory cheese flavor.

Keep the basic stovetop method the same, but remember that different cheeses and added liquids may change the final consistency.

What to Serve with Southern Cheese Grits

Southern cheese grits can be served at breakfast, brunch, lunch, or dinner. Their creamy texture makes them a natural companion to savory dishes.

Breakfast and Brunch

• Fried or scrambled eggs: A classic breakfast pairing.
• Breakfast sausage: Adds a savory contrast.
• Fresh fruit: Provides a lighter accompaniment.
• Buttermilk biscuits: Completes a Southern-inspired breakfast spread.

Lunch and Dinner

• Grilled chicken: Pairs well with rich, creamy grits.
• Pan-seared shrimp: A familiar Southern-inspired combination.
• Grilled pork chops: A hearty pairing mentioned in the original article.
• Steamed greens: Add freshness and contrast.
• Southern fried corn: Creates a generous corn-focused side-dish spread.

For a Southern-style meal, pair these cheese grits with our Southern Fried Corn or Southern Hush Puppies.

For another easy dinner option, our Sheet Pan Chicken Fajitas offer seasoned chicken and vegetables that can be served alongside a small portion of grits.

Storing and Reheating Southern Cheese Grits

How to Store Leftover Cheese Grits

Transfer leftover grits to a shallow airtight container and refrigerate promptly.

The original article mentions storing and reheating leftovers but doesn’t provide a visible exact storage duration. As general food safety guidance, refrigerated cooked leftovers are typically used within 3–4 days.

How to Reheat Cheese Grits

The original source recommends reheating cheese grits in the microwave at 50% power for gentler warming.

Stir during reheating and add a small splash of water if the mixture has become too thick.

You can also warm them gently in a saucepan over low heat, stirring until smooth and thoroughly heated.

Southern Cheese Grits Frequently Asked Questions

What Do Southern Cheese Grits Taste Like?

They have a mild corn flavor with a creamy texture and savory richness from butter and sharp cheddar. Black pepper and optional garlic powder add seasoning.

Are Grits the Same as Polenta?

Both are made from ground corn, but they have different regional traditions and may differ in corn varieties, grind, texture, and cooking methods.

Can I Substitute Cornmeal for Grits?

Cornmeal may produce a different texture depending on how finely it’s ground. For results closest to the original Southern recipe, use grits rather than automatically substituting cornmeal.

Are Southern Cheese Grits Vegan?

Not in this recipe. Although plain grits are made from corn, this version includes dairy butter and cheddar cheese.

How Do You Keep Cheese Grits Creamy?

Use the correct amount of liquid for your type of grits, stir as needed, and add the cheese once the grits are cooked. If the mixture thickens too much, stir in a little liquid until it reaches the desired texture.

Final Thoughts

Southern Cheese Grits are a simple, comforting side dish made with grits, butter, sharp cheddar, and a few basic seasonings. They work equally well with breakfast eggs or a savory dinner.

Use the correct grits variety, stir in the cheddar after cooking, and serve while warm for the best creamy texture. The original Tasty Recipes card below contains the measured recipe.