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Cheese Grits

Cheese Grits

Cheese Grits - deliciously creamy, rich, and cheesy Southern breakfast meal or side dish featuring butter, cheddar cheese, and smoked gouda. The best ever cheesy grits recipe you'll have in your life. Silky smooth grits that literally melts-in-your-mouth!
Course Breakfast
Cuisine Southern
Keyword cheese grits, cheesy grits
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 379kcal
Author Imma


  • 2 cups (473 ml) water 
  • 3 cups (732 ml) milk , sub with water (see notes) 
  • 1 bay leaf 
  • salt and pepper to taste 
  • 1 cup (159 g) quick grits
  • 3-4 tablespoons (42.53 - 56.70 g) unsalted butter 
  • 1-2 cup (113 - 226 g) sharp cheddar cheese  
  • 1 cup (113 g) smoked gouda  


  • Start by adding water, milk, bay leaf and salt to a heavy saucepan. Bring to a boil. 
  • Gradually whisk in the grits, until you have added the whole thing in the pot, a little at a time. Keep stirring with a whisk to prevent any lumps. 
  • You may have to remove the saucepan from heat while trying to get rid of lumps – if needed.
  • Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened. This will take you about 10-15  minutes. 
  • Remove grits from heat; add butter and cheese, stirring with a whisk until cheese melts. 
  • If cheese is too thick add additional milk. 
  •  Enjoy piping hot! Topped with more cheese and butter, if desired 


  1. Water and milk combination. Is best when making grits. It yields a silky texture and melt-in-your-mouth unbeatable flavor.
  2. 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.
  3. Cook it longer. This will help you achieve a creamier and softer texture aside from adding the cheese and butter.
  4. Use flavorful liquid. The milk and broth are great additions to making grits because it infuses a lot of flavors and helps to make it soft and creamy.
  5. Measure the liquid ingredients properly. In some instances, you might have used random equipment in measuring. Assuming that it’s the same as “properly measuring” the liquid can greatly affect the consistency of the grits, which may result in it being too thin or too thick.
  6. Give it a rest. Right after cooking might look like the best time to serve it. But, you actually need to give it a bit of time to help thicken it up. You’ll see that it’ll thicken up as it sits.
  7. Cook it ahead of time. I mean if you are to make breakfast and need to cook other stuff then try to cook the cheese grits first. Doing so will help you focus on making the grits to avoid overcooking it,  as well as you can start making other stuff while resting the grits after cooking it.


Calories: 379kcal | Carbohydrates: 26g | Protein: 19g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 78mg | Sodium: 445mg | Potassium: 271mg | Fiber: 1g | Sugar: 7g | Vitamin A: 781IU | Calcium: 518mg | Iron: 1mg