Southern Cheese Grits

Southern Cheese Grits are a breakfast staple in the South. They were the typical side dish my grandmother served with fresh biscuits, eggs, and patty sausage. I grew up living next door to her, so Saturday mornings were spent at her house eating a big breakfast and watching cartoons. I honestly never paid that much attention to the grits. They were plain and something I mixed my eggs in.

Southern Cheese Grits

Many years later, at a fish-fry, I was introduced to cheese grits as a side dish. Even though I was born and raised in the deep south, I’d never considered grits to be anything other than a breakfast food. This changed my perception of grits forever.

I’m not sure why I never considered them as a creamy dinner compliment? Shrimp and grits done right is one of my favorite dishes. I’ve also always enjoyed polenta. It’s down right embarrassing that I never thought of those two things as the same in my head.

So after this great enlightenment I made it my mission to make the creamiest, cheesiest grits around. This recipe was shared with me from a close friend who happens to be a chef. I just modified it a little to fit our family. We love cheesy grits as an easy quick side dish. It’s one of the few things all of my kids will actually agree to eat.

Cheesy grits are also inexpensive. A little bit of grits goes a long way. While I generally use old fashioned grits for this recipe, quick grits work great and are the fastest way to cook them.

FAQs

What are cheese grits?

Cheese grits are a traditional Southern dish made from coarsely ground corn kernels (grits) cooked with water or milk and cheese, typically cheddar cheese.

What do cheese grits taste like?

Cheese grits have a creamy and savory flavor with a subtle hint of cheese. The texture is smooth and slightly grainy due to the grits.

What type of cheese is best for cheese grits?

Cheddar cheese is the most commonly used cheese for making cheese grits, but you can also use other types of cheese like gouda, pepper jack, or even cream cheese for different flavor profiles.

How do you make cheese grits?

To make cheese grits, you cook grits in water or milk until they are soft and creamy, then stir in shredded cheese until melted and well combined. Butter, salt, and pepper are often added for extra flavor.

Can you prepare cheese grits in advance?

Yes, you can prepare cheese grits in advance and reheat them when needed. However, they may thicken as they cool, so you may need to add a bit of liquid (water or milk) when reheating to reach the desired consistency.

Are cheese grits gluten-free?

Traditional grits are naturally gluten-free since they are made from corn. However, you should always check the label of any pre-packaged grits or cheese products to ensure they are gluten-free if you have a gluten intolerance or allergy.

What can I serve with cheese grits?

Cheese grits are a versatile dish and can be served as a side dish with fried chicken, shrimp and grits, barbecue, or alongside eggs for breakfast.

Can you freeze cheese grits?

Yes, you can freeze cheese grits for later use. Allow them to cool completely, then transfer to airtight containers or freezer bags. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of milk or water to adjust the consistency if needed.

Are cheese grits healthy?

Cheese grits can be a part of a balanced diet, but they are typically high in calories, fat, and carbohydrates due to the cheese and butter added. To make them healthier, you can use low-fat cheese, reduce the amount of butter, and opt for whole-grain grits.

Are cheese grits only a breakfast dish?

While cheese grits are commonly served as a breakfast dish in the Southern United States, they can also be enjoyed as a side dish or even a main course for lunch or dinner. They are quite versatile and can accompany a variety of meals.

How are grits different from polenta?

Grits are very similar to polenta. The difference is the type of corn. Polenta is generally made from a yellow corn, while grits are made from white corn. Here in the south, we have mostly grits.

Cheese Grits Ingredients

• 2 1/4 cups whole milk
• 2 1/4 cups water
• 1 1/2 cups grits (quick grits are good too)
• Salt to taste
• 8 ounces of sharp cheddar
• Pinch of Baking Soda
• 1 tsp pepper
• 2 tablespoons butter

In a heavy bottom pot, bring the milk, water, and salt to a boil.

Next, add the pinch of baking soda and the grits. Boil according to package directions. If you are using quick grits this will be around 5 minutes.

After the grits are soft, remove the pot from the heat and stir in the cheese. Stir in the butter, pepper, and more salt if needed. lastly, serve warm with your breakfast or as a side dish.

Helpful Tips

Use Stone-Ground Grits: Opt for stone-ground grits for the best flavor and texture. They have a richer taste compared to instant or quick-cooking grits.

Use the Right Ratio of Liquid to Grits: Follow the package instructions for the correct ratio of liquid to grits. Typically, it’s around 4 parts liquid to 1 part grits.

Use Broth for Extra Flavor: Instead of water, use chicken or vegetable broth to cook the grits for added depth of flavor.

Cook Slow and Low: Cook the grits over low heat to prevent them from sticking to the bottom of the pot and to allow the flavors to meld together slowly.

Stir Frequently: Stir the grits frequently while cooking to prevent clumping and ensure even cooking.

Add Cheese Gradually: Add the cheese gradually to the cooked grits, stirring constantly, to ensure it melts evenly and doesn’t clump together.

Experiment with Cheese Varieties: While cheddar cheese is traditional, don’t be afraid to experiment with other cheese varieties like gouda, pepper jack, or even blue cheese for unique flavor combinations.

Add Butter for Creaminess: For extra creaminess, stir in a knob of butter along with the cheese. This adds richness and enhances the texture of the grits.

Season Generously: Season the grits with salt and pepper to taste. Don’t be shy with the seasoning, as it helps bring out the flavors of the grits and cheese.

Serve Immediately: Cheese grits are best served hot and fresh. If they thicken upon standing, you can thin them out with a little milk or broth before serving.

Reheat Gently: If reheating cheese grits, do so gently over low heat on the stovetop or in the microwave, stirring frequently to prevent them from drying out or becoming lumpy.

Customize with Mix-ins: Get creative and add mix-ins like cooked bacon, sautéed mushrooms, diced tomatoes, or roasted peppers to customize your cheese grits according to your taste preferences.

Consider Toppings: Serve cheese grits with toppings like crispy bacon bits, diced ham, or a drizzle of hot sauce for added flavor and texture.

More Recipes to Try

Sourdough Breakfast Casserole