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.
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!
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.