Cheddar Cheese Grits are incredibly rich and creamy. They are made with just a handful of ingredients in less than 30 minutes. Serve this southern-style grits recipe alongside of all of your breakfast favorites.
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Growing up in Delaware, grits weren’t as common on the breakfast menu as the local favorite – scrapple. So, naturally, I didn’t try grits until I was older. While I did like them them, they weren’t a food I immediately wanted more of.
Fast forward through several road trips through the southeast with quite a few stops at local restaurants, and I fell in love with truly authentic grits – even more so when loaded up with butter and cheese.
Now I make them regularly for myself and I promise that there are no watery grits here! This recipe is made with a little heavy cream and plenty of butter and cheese. It’s rich and creamy, the way grits should be!
Why This Recipe Works
Cheddar Cheese Grits is a quick and easy southern side dish. It takes less than 30 minutes to prepare this recipe.
This is delicious served as a breakfast side to accompany entrees such as Simple Lemon Ricotta Pancakes, Ham and Cheese Omelet or Frittatas. It also makes a great savory side dish for dinner. Cheesy grits are filling enough to eat alone, as well.
These grits can be served as part of a holiday breakfast or brunch.
Step-By-Step Instructions
Ingredients
- 4 cups water
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 cup old fashioned grits: I use Quaker Old Fashioned Grits. If you choose to use stoneground grits, the cook time will be longer. If you choose to use instant grits, the cook time will be less. You will also need to check the liquid to grits ratio on both of these types of grits because they may vary slightly from the instructions in this recipe.
- 4 tablespoons butter
- 1 cup cheddar cheese (shredded): I prefer to use sharp cheddar cheese, but you can use any type that you like.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Grate the cheddar cheese, if necessary.
Chef’s Tip: we alway recommend shredding cheddar cheese from a block rather than using pre-shredded bags of cheese. The pre-shredded cheese contains starch which can make it gritty when melted.
Create!
Bring the water, heavy cream, and salt to a boil in a medium pot.
Stir in the grits, cover and reduce the heat to low. Cook 12-15 minutes, stirring often to prevent the grits from sticking to the bottom of the pot.
Once the majority of the water is absorbed and the grits are creamy, add the butter. Stir until melted.
Remove the pot from the heat and stir in the cheddar cheese until melted and well blended.
Present!
Garnish with herbs and/or extra cheese, if desired.
Tips and Techniques
- If you prefer to use instant or stoneground grits, the liquid to grits ratio may be different and cook time will be shorter for instant grits and longer for stoneground.
- Store leftover cooked grits in an airtight container in the refrigerator. Consume within 5-7 days.
FAQ’s
What Do Grits Taste Like?
Grits have a mild, bland flavor. They take on the flavor of anything mixed into them very well. The most common additions to grits are butter and cheese.
Are Grits Gluten Free?
Grits are naturally gluten free, however, corn is often cross-contaminated with wheat. To ensure that your grits are 100% gluten free, check the label. If it does not say gluten free on it, there is a possibility of cross-contamination.
More Grits Recipes
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Cheddar Cheese Grits
Ingredients
- 4 cups water
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 cup old fashioned grits
- 4 tablespoons butter
- 1 cup cheddar cheese (shredded)
Instructions
- Bring the water, heavy cream and salt to a boil in a medium pot.4 cups water, 1/2 cup heavy cream, 1/2 teaspoon salt
- Stir in the grits, cover and reduce the heat to low. Cook 12-15 minutes, stirring often to prevent the grits from sticking to the bottom of the pot.1 cup old fashioned grits
- Once the majority of the water is absorbed and the grits are creamy, add the butter. Stir until melted.4 tablespoons butter
- Remove the pot from the heat and stir in the cheddar cheese until melted and well blended.1 cup cheddar cheese
- Garnish with herbs and/or extra cheese, if desired.
Notes
Tips and Techniques
- If you prefer to use instant or stoneground grits, the liquid to grits ratio may be different and cook time will be shorter for instant grits and longer for stoneground.
- Store leftover cooked grits in an airtight container in the refrigerator. Consume within 5-7 days.
