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    Pink Owl Kitchen » southern recipes » Creamy Southern Cheese Grits

    Creamy Southern Cheese Grits

    Published: Apr 21, 2022 by Ashley Boyd · This post may contain affiliate links

    JUMP TO RECIPE

    Made with old-fashioned corn grits, heavy cream, and lots of shredded cheese, these are the most creamy, cheesy southern-style grits you will find! Serve these grits with sauteed shrimp or pan-seared fish for a delicious southern meal.

    creamy southern cheese grits in white bowl

    Growing up in Mississippi, grits are something I've always enjoyed and I can eat them for breakfast, lunch, or dinner. Grits are a staple here in the south, and you will find no shortage of opinions on the best way to prepare them. One thing almost everyone will agree on is the creamier the better!

    There are several different types of grits available in grocery stores and markets, including instant, quick-cooking, and stone-ground. For this recipe, we use old-fashioned yellow corn grits, which I feel give you the most creamy, delicious pot of grits. Cooking times vary widely for different types of grits so please be mindful of this when preparing them!

    Jump to:
    • Ingredients You Need to Make This Recipe
    • How To Make This Recipe
    • Variations and Substitutions
    • Tips for The Creamiest Grits
    • Make-Ahead and Storing Instructions
    • What to Serve With Grits
    • Recommended Tools for This Recipe
    • More Flavorful Southern Recipes You Will Love!
    • 📖 Recipe
    creamy southern cheese grits in white bowl

    Ingredients You Need to Make This Recipe

    Old-fashioned yellow corn grits. This recipe calls for one cup of old-fashioned corn grits, which are sometimes labeled corn for polenta. You can also use white old-fashioned grits. This is the brand of grits I use. If you use a variety of grits other than old-fashioned, be sure to adjust the cooking time according to package instructions!

    4 cups of water. The grits are boiled in a combination of water and cream. It is very important to cook the grits in enough water to get them extra creamy and lose the "gritty" texture.

    Heavy cream. ½ cup of heavy cream is combined with the water for the cooking liquid for the grits. The heavy cream helps the grits cook up very creamy.

    Grated parmesan. Parmesan cheese adds a salty bite and creaminess to the grits. I recommend freshly grated.

    Sharp cheddar. Sharp cheddar adds some tanginess and extra creaminess to these cheesy grits. Again, I recommend freshly grated.

    Salt, black pepper, garlic powder, onion powder, and cayenne pepper. These are the spices used to flavor the cheese grits.

    Unsalted butter. The grits are finished with 2 tablespoons of unsalted butter for added flavor.

    How To Make This Recipe

    • To a medium saucepan over medium-high heat, add the water, cream, salt, garlic powder, onion powder, and cayenne pepper. Stir the ingredients to combine and bring them to a rolling boil.
    • Once the liquid comes to a boil, add the grits while stirring constantly so that clumps do not form. Lower the heat to medium-low, cover, and simmer the grits for 20-25, stirring occasionally.
    • Once the grits are thick and creamy, remove the pan from the heat and stir in the parmesan and cheddar cheeses. Stir the grits until the cheese has melted into them. Add the butter and stir until melted.
    • Transfer the grits to a serving bowl and top with freshly cracked black pepper. Enjoy!
    Cooking liquid for cheese grits in pot
    grits  in pot before cheese is added
    grits in pot with shreddedcheese
    grits in pot with melted cheese

    Variations and Substitutions

    Feel free to try different types of cheeses in these grits according to what you like. Just make sure that you choose good melting cheeses so that you get the creamiest texture. Some suggestions are:

    • Colby jack
    • Gruyere
    • Havarti
    • Swiss
    • Fontina
    • Muenster
    • Monterey jack
    • Smoked gouda
    creamy southern cheese grits in white bowl

    Tips for The Creamiest Grits

    • Be sure you are using the right variety of grits! You may think that "grits are grits" and you can use different varieties interchangeably, BUT THAT IS NOT THE CASE! Instant grits cannot be cooked the same way as stone-ground or old-fashioned grits. You must follow the recommended cooking times for each type of grit. To get the best results with this recipe, be sure you are using old-fashioned yellow corn grits, also sometimes labeled corn for polenta. Linking the brand I use again here!
    • Allow the grits to cook long enough. It may seem like the grits are ready before the 25 minutes is up but trust me, allowing the grits to cook long enough ensures that they are extra creamy!
    • Do not cook the grits in plain water. The heavy cream is added to the cooking liquid to give the grits an extra creamy texture. You may also use half and half or milk, but do not cook the grits in plain water if you want the creamiest texture.
    • Do not skimp on the cheese. One cup of shredded cheese may seem like a lot, but these are cheese grits! In the south, we like our grits extra thick, creamy, and cheesy!
    • Serve the grits immediately. Grits get firm once they sit for a while. To enjoy the creamiest grits, serve them immediately.
    creamy southern cheese grits on a spoon

    Make-Ahead and Storing Instructions

    These grits can be prepared a day or two ahead of time but do note that grits get firm once they sit for a while. You will have to reheat the grits with additional water or milk to make them creamy again.

    Leftover cheese grits can be stored in an airtight container for up to three days. Reheat grits on the stovetop, adding more water or milk to make the grits creamy again.

    What to Serve With Grits

    In the south, we serve grit with breakfast, lunch, and dinner so feel free to enjoy these grits with whatever you like! Some of my favorites foods to serve with grits are:

    • Blackened, grilled, or pan-seared shrimp. Shrimp and grits anyone?!
    • Blackened, grilled, or pan-seared fish
    • Fried shrimp or fish
    • Scrambled eggs and toast
    • Bacon or sausage
    • Fried or baked chicken
    • Fried or baked pork chops

    Recommended Tools for This Recipe

    • Saucepan
    • Cheese grater
    • Measuring cup
    • Wooden spoon
    creamy southern cheese grits in white bowl

    More Flavorful Southern Recipes You Will Love!

    • Cajun Dirty Rice with Smoked Sausage
    • Classic Creamy Southern Coleslaw
    • Southern Sweet Onion Hushpuppies
    • Mississippi Comeback Sauce
    • Sweet and Spicy Turnip Greens

    📖 Recipe

    creamy southern cheese grits in white bowl

    Creamy Southern Cheese Grits

    Ashley
    Made with old-fashioned corn grits, heavy cream, and lots of shredded cheese, these are the most creamy, cheesy southern-style grits you will find! Serve these grits with sauteed shrimp or pan-seared fish for a delicious southern meal.
    4.75 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine American
    Prevent your screen from going dark
    Servings 4 servings
    Calories 206 kcal

    Equipment

    • Medium saucepan

    Ingredients
      

    • 1 cup old-fashioned yellow corn grits see note*
    • 4 cups water
    • ½ cup heavy cream
    • 1 ½ teaspoons salt
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ¼ teaspoon cayenne pepper optional
    • ½ cup shredded parmesan cheese
    • ½ cup shredded sharp cheddar cheese
    • 2 tablespoons butter unsalted
    • Freshly cracked black pepper to taste

    Instructions
     

    • To a medium saucepan over medium-high heat, add the water, cream, salt, garlic powder, onion powder, and cayenne pepper. Stir the ingredients to combine and bring them to a rolling boil.
    • Once the liquid comes to a boil, add the grits while stirring constantly so that clumps do not form. Lower the heat to medium-low, cover, and simmer the grits for 20-25 minutes, stirring occasionally.
    • Once the grits are thick and creamy, remove the pan from the heat and stir in the parmesan and cheddar cheeses. Stir the grits until the cheese has melted into them. Add the butter and stir until melted.
    • Transfer the grits to a serving bowl and top with fresh cracked black pepper. Enjoy!

    Notes

    • You can also use white old-fashioned grits. Old-fashioned grits are also sometimes labeled corn for polenta or corn grits for polenta. Cooking times vary greatly for other varieties of grits. Please follow the cooking times on the package if using another variety of grits!
    • Leftover cheese grits can be stored in an airtight container for up to three days. Reheat grits on the stovetop, adding more water or milk to make the grits creamy again.

    Nutrition

    Serving: 1servingCalories: 206kcalCarbohydrates: 8.9gProtein: 8.6gFat: 15.1gSaturated Fat: 9.5gCholesterol: 46mgSodium: 1135mgPotassium: 50mgFiber: 0.7gSugar: 0.5gCalcium: 199mgIron: 1mg
    Keyword cheese grits, creamy grits, fish and grits, southern grits
    Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!

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    Reader Interactions

    Comments

    1. Tamara

      April 22, 2022 at 2:20 pm

      5 stars
      This is my absolute favorite grits recipe hands down! They turn out perfect and delicious every time we make them. Thanks for sharing!

      Reply
      • Ashley Boyd

        April 26, 2022 at 3:39 am

        Thank you for trying the recipe, Tamara! I'm so happy you love it!

        Reply
        • Nicole

          April 26, 2022 at 4:54 pm

          5 stars
          First time I tried making grits myself. Never liked them - they were always flavorless when ordered out (even in the South!). Smelled great while cooking and tasted incredible. I will definitely be making this again. Saved some for my mom (a true Northerner) and she finished them up and asked for seconds which is amazing for her.

          Reply
          • Ashley Boyd

            April 26, 2022 at 7:28 pm

            Hi Nicole! Wow, what a huge compliment! I’ve had my fair share of bland grits as well and tried to make sure these grits were full of flavor. I’m happy you and your mom enjoyed the recipe!

            Reply
    2. Marlon Boyd

      April 23, 2022 at 10:43 pm

      5 stars
      These grits look amazing! Can’t wait to make them!

      Reply
      • Ashley Boyd

        April 26, 2022 at 3:37 am

        Thank you and I hope you love them!

        Reply

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    Hi! I'm Ashley.

    I am a new mom, wife, and creator of all you see here at Pink Owl Kitchen. All of our recipes are influenced by my southern upbringing and are made with fresh, seasonal ingredients to encourage families to come together around the dinner table more!

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