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The Ultimate Creamy Southern Cheese Grits Recipe

A close-up of creamy, yellow cheese grits in a white bowl, topped with shredded cheddar and spices, with a spoonful being lifted.

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Make the best creamy Southern cheese grits using sharp cheddar and heavy cream. This straightforward recipe delivers rich, savory flavor perfect for breakfast or as an ultimate southern side dish.

Ingredients

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  • 1 cup stone-ground grits
  • 4 cups water or chicken broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 tablespoons unsalted butter
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Combine the water or chicken broth, salt, pepper, and cayenne pepper in a medium saucepan. Bring the liquid to a boil over medium-high heat.
  2. Slowly whisk in the grits to prevent lumps. Reduce the heat to low, cover the saucepan, and simmer according to package directions, stirring frequently to keep the grits from sticking to the bottom. This usually takes 20 to 30 minutes for stone-ground grits.
  3. When the grits are nearly done and have absorbed most of the liquid, stir in the heavy cream and butter until fully melted and incorporated.
  4. Remove the saucepan from the heat. Stir in the shredded sharp cheddar cheese and Parmesan cheese until the cheese melts completely and the grits are smooth and creamy.
  5. Taste the grits and adjust salt and pepper if needed. Serve immediately as a savory cheddar grits side dish or the base for shrimp and grits.

Notes

  • For the creamiest texture, use freshly shredded cheese instead of pre-shredded varieties, as they contain anti-caking agents that can affect melting.
  • If you prefer a quicker weeknight cheese grits recipe, you can substitute quick-cooking grits, reducing the cooking time to about 5 minutes after adding the grits.
  • Using chicken broth instead of water adds depth, making these grits suitable for pairing with dinner dishes.

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