Smooth and creamy Cheese Grits are an easy side dish made with grits, butter, and cheddar cheese seasoned with salt, fresh ground black pepper, garlic powder, and a pinch of cayenne pepper. Top the grits with bacon crumbles, sliced green onions, and a little more grated cheese.
What are grits?
Chances are that if you are not from the South, you are wondering what grits are. Grits are made from ground corn, usually dent corn. This particular corn is more starchy and less sweet than most varieties producing a smooth and creamy texture when cooked. There is very little difference in flavor between white corn and yellow corn grits. Just that the white corn makes white grits while yellow corn makes yellow grits.
How to make Cheese Grits
First, bring the water and salt to a boil in a pot or saucepan on the stovetop over medium-high heat. Slowly add the grits while whisking to avoid any lumps. Reduce the heat to medium-low. Cover and simmer for 5-7 minutes (for quick cooking grits) or 15-17 minutes (for regular girts) or until thickened, stirring frequently.
Remove from the heat and stir in the butter, heavy cream, cheddar cheese, garlic powder, and cayenne pepper. Season with kosher salt and fresh ground black pepper to taste. Spoon the grits into bowls and garnish with crispy cooked bacon and green onions.
Recipe Notes and Tips
- Quick Grits are ground much finer than stone ground grits. These grits cook up creamier and smoother than stone ground grits.
- Stone Ground Grits are coarsely ground therefore producing more corn flavor but less creaminess. See more below about grits.
- If the grits are too thick, stir in a few splashes of milk until the desired consistency is reached.
- The small amount of cayenne pepper does not make it spicy it just adds a little flavor.
- For a little more kick and heat, try adding red pepper flakes, a little more cayenne pepper, minced jalapeno, or minced chipotle peppers in adobo sauce. Just remember to add a little at a time and taste test.
- Other cheeses to try are Monterey Jack, Provolone, Bleu Cheese, and Parmesan Cheese.
- Garnish the grits with crumbled bacon, sliced green onions, chopped parsley, chopped thyme, a sprinkle of cheese, caramelized onions, red pepper flakes, or diced jalapenos.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
Different Types of Grits
Stone Ground Grits – are coarsely ground therefore producing more corn flavor but less creaminess. Since they are less processed, store them in the freezer. They take about 40 minutes to cook, so plan accordingly.
Quick Grits – are ground much finer than stone ground grits. These grits cook up creamier and smoother than stone ground grits. They cook up in about 5-7 minutes. They are usually found in the same grocery aisle as the oatmeal. These are the grits that I use for this recipe.
Instant Grits – are precooked and dehydrated, so all you need to do is add boiling water. They are in little paper packets like instant oatmeal. Instant grits do not have as much flavor as stone ground or quick grits. They are perfect for a super quick breakfast, but I do not suggest them for this recipe.
More Louisiana Style Recipes
Cheese Grits Recipe
Ingredients
- 1 cup quick-cooking grits or regular grits
- 4 cups water
- ½ teaspoon kosher salt
- 3 tablespoons butter
- 2 tablespoons heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- ¼ teaspoon garlic powder
- 1-2 pinches ground cayenne pepper optional
- Kosher salt to taste
- Fresh ground black pepper to taste
- Bacon crumbles
- Green onions thinly sliced
Instructions
- Bring the water and salt to a boil in a pot on the stovetop.
- Slowly add the grits while whisking to avoid any lumps. Reduce the heat to medium-low. Cover and simmer for 5-7 minutes (for quick cooking grits) or 15-17 minutes (for regular girts) or until thickened, stirring frequently.
- Remove the pan from the heat and stir in the butter, heavy cream, cheddar cheese, garlic powder, and cayenne pepper. If needed, add a few tablespoons of milk to thin the grits and reach your desired consistency. Season with kosher salt and fresh ground black pepper to taste.
- Spoon the grits into bowls and garnish with crispy cooked bacon and green onions.
Notes
- Quick Grits are ground much finer than stone ground grits. These grits cook up creamier and smoother than stone ground grits.
- Stone Ground Grits are coarsely ground therefore producing more corn flavor but less creaminess. See more below about grits.
- If the grits are too thick, stir in a few splashes of milk until the desired consistency is reached.
- The small amount of cayenne pepper does not make it spicy it just adds a little flavor.
- For a little more kick and heat, try adding red pepper flakes, a little more cayenne pepper, minced jalapeno, or minced chipotle peppers in adobo sauce. Just remember to add a little at a time and taste test.
- Other cheeses to try are Monterey Jack, Provolone, Bleu Cheese, and Parmesan Cheese.
- Garnish the grits with crumbled bacon, sliced green onions, chopped parsley, chopped thyme, a sprinkle of cheese, caramelized onions, red pepper flakes, or diced jalapenos.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
Nutrition
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Sandy V
I haven’t made though they sound delicious. (I’m in NC and use grits a lot as a grain base for many dishes from many different cuisines, not just Southern.) Anyway, just want to let you know the grits are listed twice in the recipe section of the page. Thanks for sharing your delicious recipes.
Beth Pierce
Thanks for the heads up, Sandy! It has been corrected!
katerina
Oh my goodness!! This was easy and delicious! Thanks for sharing!
Allyson Zea
My husband loves these grits! Thanks for the recipe!
Beth Pierce
The pleasure is all mine!
Joe
These are the best cheese grits I have had! This recipe is a keeper!
MELANIE E
We love these grits. They are creamy and cheesy and they are our new favorite grits recipe.
Catalina
Yum! You just gave me a delicious idea for dinner tonight! It looks amazing!
Amanda
My husband loves grits in the morning. He said after trying this he will never prepare grits another way. This was his favorite!
Beth Pierce
Thanks, Amanda, I am so glad he liked the grits!
Victoria Prasad
Great cheese grits. Such an easy recipe with so much flavor. Thanks for sharing.
Karen
I love anything cheese! Your cheese grits seem delicious!!! yummm…I can’t wait to make it.
Tammy
I love grits! These look and sound so good…such a delicious side and perfect for breakfast too! Definitely going to be making this over the week 😀
Beth Pierce
Thanks, Tammy! Enjoy!
Monidipa Dutta
Wow, your cheese grits recipe is making me crave some southern comfort food! The step-by-step instructions and mouth-watering photos have me ready to grab a spoon and dig in.
briannemanzb
These cheese grits are awesome! Its already a favorite in the house. It was that difficult for my family to love.
Lisa
We love these cheese grits. I could eat them every day! Best with andouille sausage.
Marie Cris Angeles
This was so delicious and healthy and easy to prepare. Thanks a lot for this recipe.
Yeah Lifestyle
I didn’t actually know what grits were! So I am glad that you explained them. This recipe sounds really wholesome and tasty, I will have to give it a try.
Lavanda of Appetizers & Entrees
Your recipe instructions are clear and easy to follow, and the additional tips and variations provided are helpful. I can’t wait to try making these creamy Cheese Grits with the crispy “turkey” bacon and green onions on top.
Beth Pierce
Thanks, Lavanda! Enjoy!