This easy, cheesy, creamy grits recipe is destined to become a household favorite. Made with stone-ground grits and sharp cheddar, it yields a rich, velvety side that shines at breakfast or as the base for classic Southern dishes like shrimp and grits. It also pairs beautifully with slow-cooked meats such as brisket or pot roast.
I didn’t grow up eating grits, but after spending more time in the South I’ve come to appreciate their comforting texture and versatility. Properly cooked stone-ground grits are creamy and toothsome at the same time — a comforting canvas for flavorful additions.
We especially enjoy these grits alongside slow-cooked meats or as a hearty breakfast base topped with bacon and a runny egg. They’re also excellent with seafood: shrimp or seared scallops over creamy grits is a classic for good reason.
What’s good with grits?
Grits are a flexible side. For breakfast, serve them instead of hash browns with bacon, sausage, or a poached egg. For dinner, pair them with shrimp, scallops, or a saucy pot roast. They soak up pan sauces and gravies well, so any richly flavored protein will be complemented by a bowl of buttery, cheesy grits.
What can you mix with grits?
At its simplest, grits need only butter, salt, and pepper. This recipe enriches them with heavy cream, butter, sharp cheddar, and a touch of Parmesan for depth. If you prefer some heat or a Southwestern twist, diced jalapeños or a pepper jack cheese would be a natural variation. You can also fold in fresh herbs, sautéed mushrooms, or cooked greens for more complexity.
What is chaff?
Chaff consists of the tiny, tough bits of corn hull that can remain in some stone-ground or heirloom grits. These pieces won’t soften during cooking and should be removed before you begin. To remove chaff, pour the grits into the cooking water, let them settle briefly, then skim off any bits that float using a small skimmer or fine mesh strainer.
Do I have to soak grits?
Soaking is optional but helpful. If you have time, soak the grits for a couple of hours at room temperature or longer in the refrigerator — this helps them cook to a more tender texture and can reduce overall cooking time. Use the soaking liquid when you cook the grits for the best flavor.
Instructions
Stone-ground grits require a patient approach: moderate heat, occasional stirring, and time. After removing any chaff and soaking if you chose to do so, follow these steps:
- Bring water and salt to a gentle boil, then whisk in the grits. Stir constantly for the first two to three minutes to prevent clumping.
- Lower the heat, cover, and simmer. Cook for at least 30 minutes — 45 to 60 minutes is ideal for stone-ground grits — stirring every 5–10 minutes so the grits don’t stick to the pan. Avoid scraping hardened bits from the sides into the pot.
- Taste periodically. When the grits are creamy and tender, they’re done. Cooking time varies by grind and brand, so rely on texture rather than the clock.
- If the grits thicken too much while cooking, add a little warm water to loosen them. If they’re too thin, leave the pot uncovered briefly to reduce the liquid.
- Once the grits reach the desired texture, remove from heat. Stir in the heavy cream, then add butter and cheeses. Finish with salt and pepper to taste.
More southern side dishes
- Cheesy Crockpot Hashbrown Casserole
- Copycat Ruby Tuesday Ham and Pea Pasta Salad
- Popeyes-style Mashed Potatoes
- Vegetarian Dirty Rice
📖 Recipe
Grits Recipe
This easy, cheesy grits recipe uses stone-ground grits and sharp cheddar to create a creamy side that works for breakfast or as the foundation for shrimp and grits. It also pairs well with slow-cooked meats.
Ingredients
- 3–4 cups water (3 cups yields thicker grits; 4 cups yields looser consistency)
- 1–2 teaspoons kosher salt (use ½–1 teaspoon if using table salt; adjust to taste)
- 1 cup stone-ground grits
- ¼ cup heavy cream
- 1 cup sharp cheddar, shredded (or substitute white cheddar or pepper jack)
- 2 tablespoons Parmesan cheese (optional)
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Bring 3 cups water and the salt to a boil in a medium saucepan. If you prefer thinner grits start with 4 cups water.
- Whisk in the grits, stirring constantly for 2–3 minutes to prevent clumping.
- Reduce heat to low, cover, and simmer. Cook for at least 30 minutes — 45–60 minutes gives a silkier texture for stone-ground grits — stirring occasionally to keep them from sticking.
- If the grits thicken too quickly, add a little warm water (about 1/8 cup at a time) and stir to incorporate.
- When the grits become creamy and tender, remove from heat and stir in the heavy cream.
- Add butter, cheddar, and Parmesan, stirring until melted and fully incorporated.
- Adjust seasoning with salt and pepper, then serve immediately. Refrigerate leftovers and reheat covered, stirring to restore creaminess.
Notes
If you soak grits before cooking, pour the grits into water and let them settle. Skim off any floating chaff (hard bits of hull) with a small spoon or fine strainer. Soak on the countertop for up to two hours, or refrigerate for longer soaks. When ready to cook, add salt to the cooking water and proceed as directed.
Ratio guidance: many stone-ground grits follow a 4:1 water-to-grits ratio. This recipe works well with either 3 or 4 cups of water for 1 cup grits; start with less water and add warm water during cooking if needed. Personal preference determines the ideal thickness.
Nutritional information is an estimate. Leftovers keep well in the refrigerator; reheat covered and stir to restore a creamy consistency.
Nutrition (per serving, estimate)
Calories: 370 kcal • Carbohydrates: 32 g • Protein: 12 g • Fat: 22 g • Saturated Fat: 13 g • Cholesterol: 67 mg • Sodium: 2025 mg • Potassium: 92 mg • Fiber: 1 g • Sugar: 1 g • Vitamin A: 780 IU • Calcium: 249 mg • Iron: 1 mg
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