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The Ultimate Creamy Southern Cheese Grits

Close-up of a white bowl filled with creamy, yellow cheese grits, topped with melted butter and black pepper.
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Make rich, creamy Southern cheese grits from scratch using heavy cream and sharp cheddar for the best flavor. This recipe yields a smooth, comforting side dish perfect for breakfast or pairing with shrimp.

Ingredients

Scale
  • 1 cup stone-ground grits
  • 4 cups water
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup unsalted butter
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded

Instructions

  1. Combine water and salt in a heavy-bottomed saucepan. Bring the water to a boil over medium-high heat.
  2. Slowly whisk in the grits to prevent lumps. Reduce the heat to low.
  3. Cover the saucepan and simmer for 25 to 30 minutes, stirring every 5 minutes to prevent sticking and burning on the bottom.
  4. Once the grits are thick and tender, stir in the heavy cream and butter until fully melted and incorporated.
  5. Remove the saucepan from the heat. Stir in the shredded sharp cheddar and Monterey Jack cheese until the cheese melts completely and the grits are smooth.
  6. Taste and adjust salt and pepper as needed before serving immediately.

Notes

  • For a richer flavor, substitute half of the water with chicken or vegetable broth.
  • Use freshly shredded cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • If the grits become too thick upon standing, stir in a splash of milk or cream to reach your desired consistency.

Nutrition

Find it online: https://whiskdaily.com/creamy-southern-cheese-grits-recipe/