Cheese Grits are rich, creamy, and loaded with cheesy goodness. They’re easy to make and pair well with everything from crispy bacon and eggs to shrimp, sausage, or pork chops. Whether you’re serving them for breakfast, brunch, or a cozy dinner, they always bring a comforting, Southern-inspired touch to the table.
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There’s something about a bowl of cheese grits that I can’t get enough of. They’re creamy, a little buttery, and full of savory flavor from sharp cheddar. I love making them for a hearty weekend breakfast, but they also work as a cozy side dish any time of year. Whether it’s a chilly morning or a summer brunch with biscuits, these grits always hit the spot. Plus, they’re super easy to customize—add bacon, green onions, or even a dash of hot sauce for an extra kick.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Cheese Grits
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Follow these steps with me for the creamiest, most flavorful cheese grits.
Boil the liquid
In a deep skillet or saucepan, bring the chicken broth, butter, and salt to a boil over medium-high heat. The broth adds extra flavor, but you can swap it for water if needed.
Add the grits
Once the liquid is bubbling, slowly pour in the corn grits while whisking constantly. This helps prevent lumps and keeps everything smooth.
Simmer until creamy
Lower the heat to a gentle simmer and cover the pan. Cook the grits according to the package instructions, stirring occasionally to keep them from sticking. They should thicken up and get nice and creamy.
Season to taste
When the grits are fully cooked, stir in the black pepper and garlic powder. Taste and adjust the seasoning if needed.
Melt in the cheese
Now for the best part! Add the grated sharp cheddar and stir until it melts completely into the grits.
Serve and enjoy
Spoon the cheese grits onto a plate or into a bowl while they’re warm. I like to top mine with extra cheese, crispy bacon, or sliced green onions for even more flavor.
Cheese Grits
Add Preferred SourceIngredients
- ⅔ cup grits stone-ground quick cooking, or regular
- 2 ⅔ cups chicken broth
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 5 ounces sharp cheddar cheese grated
Instructions
- In a deep skillet, bring the chicken broth, butter, and salt to a boil.2 ⅔ cups chicken broth, 2 tablespoons butter, 1 teaspoon salt
- Once the water is boiling, gradually add the grits, whisking constantly to prevent lumps from forming.⅔ cup grits stone-ground
- Cover the saucepan, lower the heat to a simmer, and cook the grits according to the package directions.
- When the grits are done, stir in the black pepper and garlic powder to taste.½ teaspoon black pepper, ½ teaspoon garlic powder
- Finally, add the cheese and stir until it melts and is fully incorporated.5 ounces sharp cheddar cheese
- Serve and enjoy!
Video
Notes
- Use stone-ground or regular grits: Quick-cooking grits work in a pinch, but stone-ground grits have the best texture and flavor.
- Whisk constantly: Adding the grits slowly and whisking helps prevent clumps. No one wants lumpy grits!
- Don’t rush: Let the grits simmer until they’re fully cooked and creamy. If they seem too thick, stir in a splash of chicken broth or heavy cream.
- Cheese: Sharp cheddar gives the best flavor, but parmesan cheese or a mix of cheeses works too.
- Season to taste: A little garlic powder, black pepper, or even a pinch of cayenne can take the flavor up a notch.
- Toppings: Crispy bacon, green onions, or a drizzle of hot sauce make these even better.
- Make ahead: Cook them as usual, let them cool, and store them in an airtight container. When ready to eat, reheat with a splash of broth or milk to bring back the creamy texture.
Storage and Reheating Instructions
- Fridge: Let them cool to room temperature, then transfer them to an airtight container. They’ll keep in the fridge for up to 4 days.
- Reheat: To reheat, add a splash of chicken broth, milk, or water and warm them on the stovetop over low heat, stirring until smooth. You can also microwave them in short bursts, stirring between each one. If they seem too thick, just add a little more liquid to bring back that creamy texture.
- Freeze: You can also freeze them in an airtight container or freezer bag for up to 3 months, but they may thicken up when thawed. Reheat them with a little liquid and stir well to bring back the creamy texture.
Nutrition
Recipe Notes and Tips
I love making cheese grits because they’re so simple, but a few little tricks make them even better. Here are my go-to tips:
- Use stone-ground or regular grits: Quick-cooking grits work in a pinch, but stone-ground grits have the best texture and flavor.
- Whisk constantly: Adding the grits slowly and whisking helps prevent clumps. No one wants lumpy grits!
- Don’t rush: Let the grits simmer until they’re fully cooked and creamy. If they seem too thick, stir in a splash of chicken broth or heavy cream.
- Cheese: Sharp cheddar gives the best flavor, but parmesan cheese or a mix of cheeses works too.
- Season to taste: A little garlic powder, black pepper, or even a pinch of cayenne can take the flavor up a notch.
- Toppings: Crispy bacon, green onions, or a drizzle of hot sauce make these even better.
- Make ahead: Cook them as usual, let them cool, and store them in an airtight container. When ready to eat, reheat with a splash of broth or milk to bring back the creamy texture.
How to Store Leftover Cheese Grits
If you have leftovers, storing them is easy. Let them cool to room temperature, then transfer them to an airtight container. They’ll keep in the fridge for up to 4 days. To reheat, add a splash of chicken broth, milk, or water and warm them on the stovetop over low heat, stirring until smooth.
You can also microwave them in short bursts, stirring between each one. If they seem too thick, just add a little more liquid to bring back that creamy texture.
You can also freeze them in an airtight container or freezer bag for up to 3 months, but they may thicken up when thawed. Reheat them with a little liquid and stir well to bring back the creamy texture.
What to Serve With Cheese Grits
Cheese grits are a perfect side dish for so many meals. They pair well with crispy, savory foods, making them a great match for shrimp, sausage, or pork chops.
I love serving them for breakfast with bacon and eggs or with biscuits and gravy for a true Southern comfort meal. They also go surprisingly well with fried chicken, adding a creamy contrast to the crunchy coating.
More Recipes You Will Love
I love a good, comforting dish, and if you do too, here are some other recipes you might enjoy:
