Cheese Grits are the ultimate Southern comfort food. My easy recipe is extra creamy and cheesy, perfect for breakfast and dinner!
Creamy, savory grits are a Breakfast staple in the south, and they are quickly becoming just as popular across the states. Be sure to check out my Cheesy Baked Sausage Grits too!
Sabrina’s Cheese Grits Recipe
Grits are such an easy and filling soul food dish and they go great with a variety of flavors. For this simple version, the butter and shredded cheese add a rich and creamy finish, that makes it a crowd-pleaser that even kids will love. Plus these grits are easy to customize because what doesn’t go with cheese? I love serving them with lots of toppings, like cooked bacon pieces, sauteed mushrooms, and salsa, which lets everyone have them exactly how they want. Because of their savory taste, these Cheese Grits don’t have to be eaten just for breakfast. Swap them in for the grits in my Shrimp and Grits for an extra comforting meal.
Ingredients
- 2 cups chicken broth
- 2 cups whole milk
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1 cup coarse grits , (cornmeal), See Note
- 1/3 cup unsalted butter
- 1 1/2 cups cheddar cheese , shredded
Instructions
- To a large dutch oven add chicken broth, milk, salt, onion powder, garlic powder and black pepper on medium high heat.
- Bring to a simmer, add in the grits while whisking as fast as you can.
- Reduce the heat to low heat.
- Using a wooden spoon or silicone spatula stir well making sure to keep the grits from sticking to the bottom of the pot.
- Cover and let cook for 2-3 minutes at a time between stirring.
- Cook for 20-22 minutes until grits are tender.
- Remove from the heat (move off your burner), and let it sit covered for 2-3 minutes with one edge of the cover a bit open to vent the heat.
- Once the grits stop bursting so aggressively add in the butter, whisk well until combined.
- Add in the cheddar cheese and whisk until creamy and combined.
- Serve immediately.
Notes
- Do not use quick cooking or instant grits. This recipe was specifically made for coarse grits, cooked slowly for the best flavor and texture.
- You can substitute a coarse ground cornmeal or dry polenta, but may need to adjust the cooking time.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
I am going to try this. I bought some grits and then didn’t use them because I didn’t know how to cook them. I think your recipe may be the instruction I need. I sometimes buy those commercial tubes of prepared grits, but they probably don’t compare to the real thing. Stay tuned.