Cheese Grits are one of my all-time favorite Southern side dishes. They’re so creamy and rich, and they complement just about anything. You can serve them at breakfast with eggs and bacon, or pair them with shrimp for a classic Shrimp and Grits meal. Honestly, they work with almost anything, any time of day!
I love how quick they are to make with instant or quick-cook grits, but if I have time, simmering stone-ground grits is totally worth it.
Grits are also very forgiving. With a few of my simple tips, you’ll have them perfected every time…
I must admit, I’m fairly new to grits. My husband grew up on them, but it wasn’t until we met that I first came across this cornmeal porridge.
Instantly, I was hooked. Now we enjoy them for a cozy breakfast with some eggs, or as a side dish to a variety of main dishes. I’ve even made five different Shrimp and Grits variations for GypsyPlate, which I’ll tell you all about later.
But first, let’s get the basics down…
Alpana’s Tips
- If you have time, use stone ground grits. Quick cook are still great, but aren’t as creamy.
- I make sure to keep stirring because grits tend to clump at the bottom, especially at the start. I just stir every couple of minutes to keep them smooth.
- I like to cook grits with half water and half milk. It makes them so much creamier than using just water.
- I always add salt, or even better, a little bouillon, before adding the grits. It really makes the flavor pop!
- Don’t be afraid to overcook them. Grits aren’t fussy like rice. If you want them softer, simply add more water, if necessary, and keep cooking till they are to your liking.
- Likewise, if they get too thick, just add more water.
Ingredients Needed
- Grits – I am using stone ground today.
- Water
- Milk – You can also use half and half, or even heavy cream, for even richer grits.
- Bouillon – I love chicken flavored Better Than Bouillon.
- Butter – You can’t have grits without it.
- Cheese – Sharp cheddar today. But just about any cheese goes great in grits. Parmesan, blue, feta, and even American cheese are some of our favorites.
Best Southern Cheese Grits Recipe
I start by combining water and bouillon in a pan over high heat. While that’s heating up, I pop the milk in the microwave until it’s nice and hot.
Once the water is boiling, I add the heated milk. (First heating it in the microwave prevents it from scorching at the bottom of the pan during a long boiling time).
When everything is boiling, I stir in the grits. I cook them uncovered, giving them a stir every few minutes, according to the following times:
Grits Cooking Times
- Quick grits: These take only about 5 minutes.
- Stone ground grits: Cook times vary by brand, as some are coarser than others. Refer to the package, but they generally take 30-45 minutes.
Once grits are done, I stir in butter and cheese.
Serving Suggestions
Grits are great any time of day. We love them for breakfast with fried or Scrambled Eggs and either bacon or sausage. They’re also good alongside omelets, like my Denver Omelet.
Shrimp and Grits, a traditional Lowcountry dish, is one of our favorites. Try all of the varieties we’ve cooked in our kitchen:
There is a great New Orleans dish called Grillades and Grits, which has the grits topped with braised meat medallions.
They are also usually eaten with Bahamian Boiled Fish, which is a typical breakfast in the islands.
Other good pairings for cheese grits include:
What’s the Difference Between Grits and Polenta?
Polenta, which is most common in Italian cooking, is also a corn based porrige.
Grits are typically made from white hominy grits, whereas polenta is made from yellow corn.
The texture of polenta is also coarser and grainier. It tends to be cooked to a thicker, chewier consistency, more comparable to risotto.
That being said, in a pinch both grits and polenta can be a substitute for each other.
Are Grits Gluten Free?
Yes, grits in their pure form are gluten-free. However, some brands are stored and produced in a manner that may allow for cross contamination, so it’s best to check the label.
Take your taste buds down south with my cheese grits recipe. I bet it’s going to be one of your go to side dishes, which you’ll come back to again and again.
Cheese Grits, on our Gypsy Plate… enjoy!
Try these other great side dishes!
Southern Squash Casserole
Creamed Spinach
Cilantro Lime Rice
Refried Beans
Corn Casserole
Spicy Noodles
Succotash
Southern Cheese Grits
Cheese Grits are the ultimate Southern side dish. This creamy and comforting corn porridge is great with any meal of the day.
Ingredients
- 2 cups water
- 1 chicken bouillon cube (or 1 tsp Better than Bouillon)
- 2 cups milk
- 1 cup stone ground grits
- 4 Tbsp butter
- 1 cup cheddar cheese
Instructions
- Combine water and bouillon in a pan over high heat. Meanwhile, heat the milk in the microwave till it is hot.
- Once the water is boiling, add the heated milk.
- When the entire mixture is boiling, stir in the grits. Cook the grits uncovered, stirring every few minutes, for 30-45 minutes, till they are tender to your liking.
Notes
Leftovers: Leftover cheese grits are good for about five days stored in an airtight container in the fridge.
Simply reheat in a pan over medium heat on stovetop, stirring frequently. Grits do thicken considerably when refrigerated, so you may need to add additional water to get the creamy texture back.
Leftover grits can also be made into patties. Refrigerate the grits in a bread or meatloaf pan, then slice into patties. You can fry them as is, or coat with an egg and milk mixture, followed by breadcrumbs, then fry.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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I’m an Aussie. What are grits?
A cornmeal porridge popular in the American south.