Old-fashioned corn grits, heavy cream, plenty of shredded cheese, and tasty spices come together to create these delicious creamy Southern cheese grits. Serve this classic Southern side dish with breakfast, lunch, or dinner for a comforting down-home meal!
Coming up in Mississippi, we ate grits with breakfast, lunch, and 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!
For more tasty Southern side dishes, check out our Soul Food Candied Yams and Southern Baked Mac and Cheese recipes next!
Table of Contents
- Ingredients You Need to Make Southern Cheese Grits
- How To Make This Recipe
- Variations and Substitutions
- Pro Tips for Perfect Creamy Cheese Grits
- Make-Ahead and Storing Instructions
- What to Serve With Southern Cheese Grits
- Recommended Kitchen Tools for This Recipe
- More Southern Recipes You Will Love!
- 📖 Recipe
Ingredients You Need to Make Southern Cheese Grits
- Old-Fashioned Yellow Corn Grits (1 cup): Look for grits labeled “old-fashioned” or “corn for polenta.” White grits can also be used. If using a different type (like quick or instant), follow the package's cooking time and liquid ratio.
- Water (4 cups): Grits need plenty of liquid to become tender and creamy. Cooking them in ample water helps remove the gritty texture.
- Heavy Cream (½ cup): Combined with water to create a rich, creamy cooking base for the grits.
- Grated Parmesan Cheese: Adds a savory, salty flavor and smooth texture. For best results, use freshly grated Parmesan.
- Sharp Cheddar Cheese: Brings a bold, tangy note and enhances creaminess. Freshly grated cheddar melts best.
- Spices: Season with salt, black pepper, garlic powder, onion powder, and a pinch of cayenne pepper for depth and a subtle kick.
- Unsalted Butter (2 tablespoons): Stir in at the end for a glossy finish and extra richness.
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
Pro Tips for Perfect Creamy Cheese Grits
- Use the right type of grits. Not all grits are created equal! Instant and quick-cooking varieties won't work the same way as stone-ground or old-fashioned grits. For the best results with this recipe, use old-fashioned yellow corn grits, often labeled as corn for polenta. Make sure to follow the cooking time recommended for the specific type you're using.
- Give them time to cook. Don’t rush it! Even if the grits look done before the 25-minute mark, let them keep simmering. Slow cooking is key to achieving that ultra-creamy, smooth texture.
- Cook in a dairy blend, not just water. To get that rich, luxurious texture, avoid using plain water. Cook your grits in a mix of water and heavy cream, half-and-half, or whole milk. This makes a big difference in creaminess.
- Be generous with the cheese. One full cup of shredded cheese might seem like a lot, but remember these are cheese grits. For that signature Southern richness, don’t hold back.
- Serve right away. Grits firm up as they sit. For the best texture and flavor, serve them immediately while they're still warm and silky.
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 Southern Cheese 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 favorite foods to serve with grits are:
- Blackened, grilled, or pan-seared shrimp. Shrimp and grits anyone?!
- Blackened, grilled, or pan-seared fish
- Fried catfish
- New Orleans BBQ shrimp
- Scrambled eggs and toast
- Bacon or sausage
- Fried or baked chicken
- Fried or baked pork chops
- Salmon croquettes
- Southern smothered chicken
- Southern buttermilk biscuits
- Buttermilk biscuit breakfast casserole
Recommended Kitchen Tools for This Recipe
More Southern Recipes You Will Love!
The Lord is my strength and my shield; my heart trusts in Him, and I am helped. Therefore my heart rejoices, and I praise Him with my song.
Psalms 28:7
📖 Recipe
Creamy Southern Cheese Grits
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.
Marlon Boyd
These grits look amazing! Can’t wait to make them!
Ashley Boyd
Thank you and I hope you love them!
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!