Cheese Grits are a true expression of southern comfort food, with their creamy texture and the irresistible combination of rich corn flavor and cheesy deliciousness.
With a blog name like Grits and Pinecones, I can’t think of a recipe that I am more excited to share, and I can’t believe it has taken me so long to share it. Besides the taste, the best part is this cheese grits recipe is so quick and simple you can have it on the table in less than fifteen minutes.
Growing up in the South, this recipe for Cheese Grits was the first dish I learned to make, and I have eaten it several mornings a week for most of my life. To this day, I can’t think of a single breakfast dish I would rather have.
In recent years grits have enjoyed a renaissance of sorts and are popular in some trendy restaurants. This recipe is still the one I think is the best, and it is made with old-fashioned quick (not instant) grits.
Here’s what you will need:
There are only four ingredients in this easy recipe: quick grits, sharp cheddar cheese, kosher salt, and water. You can also top it with cooked and crumbled bacon or butter or replace some of the water with half-and-half or heavy cream.
Here’s how to make this recipe:
- Bring two and one-half cups of water to boil in a small saucepan.
- When the water is boiling, add one-half teaspoon of salt and one-half cup of quick grits. Stir or whisk to combine.
- After the water comes back to a boil, reduce the heat to medium-low and cook covered for about ten minutes.
- Stir the grits frequently while they are cooking. If they begin to look too thick or lumpy, add a small amount of water, a tablespoon at a time, and whisk until they are smooth and creamy.
- When they are done, add one cup of cheese and mix until it is melted.
- Remove the pan from the heat and serve immediately.
Optional: top each serving with crumbled bacon.
Frequently asked questions:
What are southern grits?
Southern grits are a savory dish usually served at breakfast or as a side dish for dinner. Made from dried corn, they are most often made with cheese and topped with butter and, sometimes, crumbled bacon. They are not sweet and never served with sugar, honey, or jelly.
What goes well with them?
For breakfast, scrambled or fried eggs, bacon or sausage, and toast or biscuits are often served with them. Southern Cheese Grits Casserole or Make-Ahead Sausage and Cheese Grits Casserole are also popular breakfast or brunch dishes.
It can be served as a side dish for dinner and can be substituted for pretty much any potato or starchy dish. The most famous pairing is shrimp, like my Cajun Shrimp and Grits or Southern BBQ Shrimp and Cheese Grits. They are also amazing when paired with fried fish,fried fish nuggets or fried oysters.
Can they be made ahead?
Absolutely. Just follow the recipe as directed, and when they have cooled, store them in a covered container in your refrigerator. When you are ready to serve them, place them in a saucepan over low heat, along with a bit of water, milk, or cream, and stir until they are creamy and heated through.
What can I add for additional flavor?
I like my grits made with water, but many folks like to substitute chicken stock to give them a little more flavor. Also, while I usually add sharp cheddar cheese, they are delicious with gouda, parmesan, goat, blue, Velveeta, or even pimento cheese. Also, jalapenos, chives, garlic, and Rotel can be added to spice things up.
How are they served?
There is much debate among grits lovers about whether the consistency should be thick or thin, and really it’s a matter of personal preference. I like my cheese grits on the thinner side. They naturally thicken up as they cool, and to me, there is nothing worse than a serving of grits that has solidified on a plate.
How to prevent lumps?
The only thing worse is lumps. It’s like biting into an eggshell when you are eating egg salad. The key is to whisk or frequently stir during the cooking process and then whisk or stir some more!
Sharon’s tips:
- You will notice on most packages of quick grits; it says they cook in five minutes. I think the consistency is better if they are cooked a little longer.
- For extra-creamy grits, replace ½ cup of the water with ½ cup of half and half or cream.
- I always top my grits with crumbled bacon, and I hope you will try it. The bacon compliments the flavor, and it’s a match made in heaven.
- Do not use instant grits!
- You can use this same recipe with stone-ground or regular grits, but you will have to cook them longer.
- Feel free to add a little more cheese or a combination of cheeses.
Related recipes:
Just when you thought there couldn’t be any more ways to serve them, here are two more recipes that I think you might like: Southern Crockpot Easy Cheesy Grits and Southern Spicy Tomato Cheese Grits.
And, if you like this recipe, I’m pretty sure you will also like these southern dishes made with corn:
- Cornbread Dressing with Sausage and Pecans
- Traditional Southern Cornbread Dressing
- Southern Fried Sweet Corn
- Southern-Style Creamed Corn
- Best Old-Fashioned Cornbread
- Corn and Crab Bisque
★ If you make this recipe, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thanks so much for visiting Grits and Pinecones!
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Cheese Grits Recipe
Ingredients
- 2 ½ cups water
- ½ teaspoon kosher salt
- ½ cup quick grits not instant
- 1 cup shredded sharp cheddar cheese
- Optional: cooked and crumbled bacon, butter, and half-and-half or cream
Instructions
- Bring two and one-half cups of water to boil in a small saucepan.
- When the water is boiling briskly, add one-half teaspoon of salt and one-half cup of quick grits. Stir or whisk to combine. After the water comes back to a boil, reduce the heat to medium-low and cook covered for about ten minutes.
- Stir the grits frequently while they are cooking. If they begin to look too thick or lumpy, add a small amount of water, a tablespoon at a time, and whisk until they are smooth and creamy.
- When they are done, add one cup of cheese and mix until it is melted.
- Remove the pan from the heat and serve immediately.
- Optional: top each serving with crumbled bacon.
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