Here’s a classic Southern Cheese Grits recipe—creamy, rich, and full of comfort 🧀🌽
Southern Cheese Grits
Ingredients (serves 4)
- 1 cup stone-ground grits
- 4 cups water or milk (or half water, half milk)
- 1 tsp salt
- 2 tbsp butter
- 1½–2 cups shredded sharp cheddar cheese
- Black pepper, to taste
Optional add-ins:
- ¼ cup cream or half-and-half (extra creamy)
- ¼ tsp garlic powder
- Dash of hot sauce or cayenne
- Bacon bits or sautéed onions
Instructions
- Bring liquid to a boil
- In a saucepan, bring water (or water/milk) and salt to a boil.
- Cook the grits
- Slowly whisk in grits.
- Reduce heat to low and simmer, stirring often, 20–30 minutes (stone-ground takes longer).
- Add more liquid if needed.
- Finish with cheese
- Stir in butter until melted.
- Add cheddar cheese gradually, stirring until smooth and creamy.
- Season & serve
- Add black pepper and optional seasonings to taste.
- Serve hot.
Tips & Variations
- Use sharp cheddar for best flavor
- Mix cheeses: cheddar + Gouda, Monterey Jack, or Parmesan
- For shrimp & grits, thin slightly with cream and top with sautéed shrimp
- Leftovers can be poured into a dish, chilled, sliced, and fried
If you’d like, I can also share a baked cheese grits casserole or a slow cooker version—both great for gatherings.
