Cheese Grits – This deliciously creamy, rich, and cheesy Southern delicacy is the perfect breakfast or side dish. Butter, cheddar cheese, and smoked Gouda make this the best ever cheesy grits recipe you’ll ever have. Silky smooth grits literally melt in your mouth!
Now speaking of a satisfyingly good breakfast, nothing compares to the thought of waking up to a lovely morning with a big warm bowl of Cheese Grits!
I have to admit; it’s one of my favorite indulgences. Whenever I visit my family, they always make these silky smooth, rich, and cheesy grits just for me. How can something as simple as this be so good? Well, the secret is in the ingredients!😅
Contents…Recipe Ingredients |
What are Cheese Grits?
Grits have been a Southern staple for eons. They are corn that has been ground into a coarse meal. Once ground, the meal is sifted to separate the finer bits for cornmeal, and the coarser bits become grits.
You can then boil them and mix them with just about anything. Some people go for the simple route of just butter and milk, while others load them up with bacon, shrimp, ham, sausage, or egg. Have you ever tried Fish and Grits? Heavenly! And yes, you can always go the sweeter route, like this Jamaican Cornmeal Porridge.
Recipe Ingredients
- Milk – This delicious liquid adds creaminess to the cheese grits. Buttermilk will add an extra tang if that’s what you like, and chicken broth or water will also go well with this recipe.
- Grits – When choosing which grits to use (you’ll usually find them in the hot cereal aisle), you can go with old-fashioned, quick, or regular grits. I used quick grits for this recipe, but you can use stone-ground (longer cooking time) or regular grits. You could use coarsely ground polenta in a pinch, but the texture won’t be quite the same.
- Sharp Cheddar and Gouda Cheese – The cheddar gives your grits a robust and tangy flavor, while Gouda adds creaminess, nuttiness, and smokiness.
How to Make Cheese Grits
- Bring Liquid to a Boil – Start by adding water, milk, bay leaf, and salt to a heavy saucepan. Bring to a boil. (Photos 1-2)
- Slowly Whisk in Grits – Gradually whisk in the grits a little at a time until you have added them all to the pot. (Photo 3)
- Remove Lumps – Keep stirring with a whisk to prevent lumps. (You may have to remove the saucepan from heat while trying to get rid of any lumps.) (Photo 4)
- Patiently cook at a low simmer while stirring. Reduce heat and cook grits at a bare simmer, covered, frequently stirring, until water is fully absorbed and grits thickened. It will take 10-15 minutes. (Photo 5)
- Finish cooking. Remove grits from heat, add the butter and cheese, stirring with a whisk until cheese melts. (Photos 6-7)
- Adjust the cheese grits consistency. If your grits get too thick, just add more milk.
- Serve – Enjoy piping hot! Top with more cheese and butter, if desired. (Photo 8)
Recipe Variations
- Mushrooms and Onions – These go really well with cheese grits. Simply saute them, then spoon them on your grits when serving. The mushroom flavor combines deliciously with cheesy grits.
- Herbs and Spices – Aside from bay leaf, you can also use thyme and rosemary for savory grits. These herbs also go well with cheese.
- Other Cheeses – Goat cheese, pepper Jack, Monterey Jack, and white cheddar go really well with this recipe.
Tips and Tricks
- A combination of water and milk makes the creamiest grits. The silky, melt-in-your-mouth texture and incredible flavor are unbeatable.
- If you need to adjust the recipe for a larger or smaller amount, the uncooked grits and liquid ratio is 1:4. That’s one cup of grits to 4 cups of liquid.
- Heavy cream makes grits even richer and creamier. However, they don’t cook so well together. So if you want heavy cream in your grits, add it at the same time you add the cheese. Oh, so good!
- Quick or regular grits are finely ground, and it only takes 5-10 minutes to cook them. They’re perfect for those mornings that have you rushing but still want a comforting and filling meal.
FAQs
In a nutshell, yes, you can, but it will give you a smoother texture because cornmeal is ground much finer than grits. I happen to prefer grits’ texture.
Cook your grits low and slow for a silky, melt-in-your-mouth texture. If you constantly stir them for the first few minutes, you’ll stop lumps from forming. Then continuing to stir frequently will ensure your grits cook more evenly.
That may depend on who you ask. Honestly, both have excellent but different nutritional values. But I say a balanced diet that includes both is the healthiest option.
Make-Ahead Instructions
Grits are a great make-ahead dish. And that’s great because we don’t always have the luxury to make fresh food every time we get hungry. You can make grits a day or two in advance, then reheat them on the stove (preferably in a non-stick pan). More detailed instructions follow.
Serving and Storage
Whether it’s breakfast or taking the back seat as a side dish at dinnertime, you can pair these easy cheesy grits with just about anything. They also make the perfect stand-alone when you want something lighter. I love it with a simple poached or boiled egg on top for breakfast. Of course, bacon is a no-brainer. For a dinner specialty, blackened salmon on top is a real treat.
Storage – Store leftover cheese grits in an airtight container for up to three days. The longer they’ve been in the fridge, the drier they’ll be.
Reheat – Add water, milk, or broth to a saucepan (preferably non-stick) and add the grits. Heat on low, constantly stirring so they don’t stick to the bottom of the pan. If they’re still lumpy, add more liquid. Simmer until heated through and creamy.
What to Serve with Cheese Grits
More Southern Comfort Food
Cheese Grits
Ingredients
- 2 cup (473 ml) water
- 3 cup (732 ml) milk, sub with water (see notes)
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup (159 g) quick-cooking grits
- 3-4 tablespoon (42.53 – 56.70 g) unsalted butter
- 1-2 cup (113 – 226 g) sharp cheddar cheese
- 1 cup (113 g) smoked Gouda
Instructions
- Start by adding water, milk, bay leaf, and salt to a heavy saucepan. Bring to a boil.
- Gradually whisk in the grits a little at a time until you have added them all to the pot. Keep stirring with a whisk to prevent lumps. (You may have to remove the saucepan from heat while trying to get rid of any lumps.)
- Reduce heat and cook grits at barely a simmer, covered, frequently stirring, until water is fully absorbed and grits thickened. It will take 10-15 minutes.
- Remove grits from heat, add the butter and cheese, stirring with a whisk until cheese melts.
- If your grits get too thick, just add more milk.
- Enjoy piping hot! Top with more cheese and butter, if desired.
Tips & Notes:
- Water and milk combination – Best when making grits. It yields a silky texture and melt-in-your-mouth unbeatable flavor.
- Cook it at a low temperature – The best way to cook grits is to keep stirring while simmering. You might overcook the grits if you rush cooking it at high heat.
- Cook it longer. This will help you achieve a creamier and softer texture aside from adding the cheese and butter.
- Use flavorful liquid. The milk and broth are great additions to grits because they infuse a lot of flavors and help make it soft and creamy.
- Measure the liquid ingredients correctly. In some instances, you might have used random equipment in measuring. However, the amount of liquid to grits ratio can significantly affect the consistency, resulting in your grits being too thin or thick.
- Give it a rest. Right after cooking might look like the best time to serve it. But you actually need to give it a few minutes to thicken it up. It takes up to 15 minutes, covered.
- Cook it ahead of time. If you are making breakfast and need to cook other stuff, make the cheese grits first. That will help you focus on making the grits and avoid overcooking them, and your grits have the needed resting time.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Angie powell says
The best grits I have ever made! Thank you for sharing 🙂
Imma says
Sounds great, Thank you so much for your love and support!!!
Wendy says
Delicious grits recipe!
Wendy says
These grits are delicious! They are creamy and cheesy. Try this recipe you won’t be disappointed.
Immaculate Bites says
Thank you, Wendy! I’m happy that you enjoyed this! Next for you to try, I hope will be any of my 30 Fuss-Free Egg Recipes for Breakfast (From Savory to Sweet). Enjoy!
Anastasia says
This is so delish! I live for Imma’s recipes now. I’m dating a Creole man from NOLA who never doubts my skills cooking southern food now because I nailed shrimp and grits. If I don’t have the right cheeses, I’ve subbed goat cheese or white cheddar and they both are great, but different. Don’t forget the bay leaf!
Immaculate Bites says
Aww! Thank you for sharing, Anastasia 🙂 Good subs, too! 😉
Michelle says
Excellent recipe, Imma. Thank you! My husband was asking for shrimp and grits for Father’s Day, and this was the type of grits recipe I was looking for. I loved the addition of the bay leaf – something I wouldn’t have thought of that really added depth! The smoked gouda was excellent in it too. I followed the recipe as written except used some leftover chicken bone broth (1.5 cups) for some of the water. Other than that, followed it exactly and it was perfect! Thanks again – I can’t wait to try some of your other recipes!
ImmaculateBites says
Awesome!! I am glad you got to celebrate father’s day with this grits recipe. This is one of my favorites!! Thank you for the feedback, Michelle!
Krista says
What brand of quick grits would you recommend? I’ve used Quaker but I felt like they never quite got as creamy as I would have like. Thanks!
ImmaculateBites says
Hi Krista! I really don’t have a favorite, and I have used Quaker a couple of times with good results. The secret to making it really creamy is cooking it a little longer. This softens it more and of course, makes it creamier especially with the added cheeses and butter.
regs says
Wow, super delicious!
Lindsey says
Hi, i’m an Aussie and so to us grits is gravel or dirt. I was so looking forward to seeing what you make grits from, only to see it is listed as an ingredient 🙁 is it oatmeal or similar?
On another note, i love getting your recipes and trying new ideas.
thanks, Lindsey
Imma Adamu says
No waaayyy. Really… Grits is gravel… wow.. nope not doing any recipes with that in mind! Yes it can be a great substitute for oatmeal and we ‘southerners’ love it.. morning, evening and night. Thank you for trying out my recipes Lindsey. I pray you enjoy them.
Sandy says
Love from the pot to the plate. These cheese grits are a big hit in my house, bacon or sausage go good with them also
imma africanbites says
Woohoo! So glad to know that it was a hit.
Margaret says
Oh my goodness. IV been looking for a good recipe for cheese grits! One of my favorites to eat. Thank you. Love your site..
ImmaculateBites says
Thanks Margaret,
It’s one of my favorites too! Happy Cooking!!!