Fresh from the Kitchen: Recipes & Food Inspiration
- Quick and easy: ready in about 10 minutes with six simple ingredients.
- Use chicken broth for savory depth and evaporated milk for extra creamy texture.
- Shred a block of white sharp cheddar for best texture; pre-shredded cheese can make grits gloopy.
- Adjust cooking time by grits type: quick grits cook fast, stone-ground grits need about 15 to 20 minutes.
- Store in an airtight container refrigerated up to four days; freeze up to four months. Reheat with a splash of chicken broth.
For breakfast, lunch, or dinner, nothing hits the spot like cheese grits. Let me show you how to make them the way my southern family devours every single time–in just a few minutes with easy ingredients!
And if you enjoy this recipe, you’ll love my sweet potato grits, too!
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❤️ Why You’ll Love this Recipe
Quick and Easy – If you have 10 minutes, you can make the world’s best cheese grits! It’s a very beginner-friendly recipe. No fancy equipment is needed, and you’ll only need to grab six ingredients.
Perfect Flavor and Texture – This old-fashioned cheese grits recipe infuses flavor into the grits from the very first step so that each bite is delicious. They come out smooth, creamy, and soft without any funny additives.
👉🏾 Love a southern breakfast meal as much as I do? Check out my breakfast red potatoes, fluffy buttermilk cinnamon rolls, and bacon cheddar quiche next!
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What You’ll Need for this Recipe
Grits, of course! I like to use white corn grits, but feel free to grab yellow, blue, or whichever type you prefer. Anything from quick grits to old-fashioned or stone-ground grits can work here. Just note my tips below on cooking time.
Chicken Broth is my secret weapon for boosting the savory flavor of these grits with no extra steps. You can use broth or stock interchangeably here.
Evaporated Milk provides an extra creamy texture with just the tiniest touch of sweetness that we love. Alternatively, you can use heavy cream or even plain milk–just note that the texture will be a bit different.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Vegan – Use plant-based milk, butter, and cheese, and vegetable broth to make these cheese grits vegan and dairy-free.
What’s the best cheese for grits? I’ve tested this recipe with different kinds of cheese, and prefer white sharp cheddar cheese (yellow works just fine, too). But you can use the cheese of your choice–I also like smoked Gouda, Parmesan, and Gruyère. Whatever you use, I recommend shredding it yourself!
For a Crowd – It’s easy to feed your whole hungry family by doubling or even tripling this recipe with the recipe card buttons below. Be sure to use a larger pot, though!
How to Make Cheese Grits on the Stove
- Step One: Bring the chicken broth to a boil, then whisk in the grits until dissolved and smooth. (Photos 1 and 2)
- Step Two: Let the grits simmer, then remove from heat and add in the butter, milk, cheese, and spices. (Photo 3)
- Step Three: Stir until the butter is melted and the grits are smooth and creamy. (Photos 4)
Pro Tip #1
For the best texture in the grits, you must buy a block of cheese and shred it yourself! The shredded cheese sold in grocery stores is coated with cornstarch or other anti-caking ingredients to keep it from clumping together, which translates to gloopy grits instead of smooth and creamy grits. You can use a box grater or a food processor with the shred disc attached for this.
Pro Tip #2
This recipe was developed using regular grits, but can be adjusted to use quick grits or stone-ground grits. Monitor the cooking time in step two, checking for tenderness after about two minutes with quick grits, and 15-20 minutes with stone-ground grits.
Frequently Asked Questions
Whether you have leftovers or just want to make ahead convenience, store cooked cheese grits in an airtight container and refrigerate. They’ll keep for up to four days this way. Once chilled, they become thicker, but will loosen up once warmed. Add a splash of water or chicken broth when reheating if they remain too stodgy.
Yes. Cool the grits to room temperature, then transfer them to an airtight, freezer-safe container and keep in the freezer for up to four months.
More Favorite Cheesy Recipes
Looking for other recipes like this? Try these:
I hope you’ll enjoy this quick cheese grits recipe soon and very soon. And sharing is caring, so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Creamy Southern Cheese Grits
Fluffy, cheese, well-seasoned grits ready in minutes with just a few wholesome ingredients
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Instructions
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Add chicken broth to a small saucepan over medium heat, and bring it to a boil.
3 cups chicken broth
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Whisk in the grits until dissolved and smooth, then reduce the heat to low and simmer for five minutes or until grits are tender and have absorbed all the liquid.
1 cup grits
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Remove the pan from the heat, and stir in the shredded cheese, milk, butter, and spices. Taste test, and adjust seasonings as needed. Serve warm.
1 cup sharp cheddar cheese, ½ cup evaporated milk, ¼ cup unsalted butter, ½ teaspoon garlic powder, ½ teaspoon onion powder, sea salt, black pepper
Notes
For the best texture in the grits, I recommend buying a block of cheese and shredding it yourself! The shredded cheese sold in grocery stores is coated with cornstarch or other anti-caking ingredients to keep it from clumping together, which translates to a gloopy dish instead of smooth and creamy one. Use either a box grater or a food processor with the shred disc attached for this.
Storage:
Store cooked cheese grits in an airtight container and refrigerate. They’ll keep for up to four days this way. Once chilled, they become thicker, but will loosen up once warmed. Add a splash of water or chicken broth when reheating if they remain too stodgy.
To freeze, cool the grits to room temperature, then transfer them to an airtight, freezer-safe container and keep in the freezer for up to four months.
Nutrition
Calories: 417kcalCarbohydrates: 36gProtein: 13gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 71mgSodium: 874mgPotassium: 213mgFiber: 1gSugar: 4gVitamin A: 800IUVitamin C: 1mgCalcium: 294mgIron: 1mg
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