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.
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!
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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!
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
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.
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
More Flavorful Southern Recipes You Will Love!
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📖 Recipe
Creamy Southern Cheese Grits
Equipment
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.
Tamara
This is my absolute favorite grits recipe hands down! They turn out perfect and delicious every time we make them. Thanks for sharing!
Ashley Boyd
Thank you for trying the recipe, Tamara! I'm so happy you love it!
Nicole
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.
Ashley Boyd
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!
Marlon Boyd
These grits look amazing! Can’t wait to make them!
Ashley Boyd
Thank you and I hope you love them!