Cheesy Grits

Oh my goodness, y’all!

If you haven’t experienced the creamy, comforting bliss of properly made cheesy grits, you’re in for a life-changing breakfast revelation.

This Southern classic isn’t just a side dish – it’s the main event that’ll have everyone at your table scraping their bowls clean and begging for seconds.

Cheesy Grits

These aren’t your bland, lumpy grits from a diner that doesn’t know better. We’re talking velvety-smooth, rich, cheesy goodness that melts in your mouth with each spoonful.

The secret?

Real chicken broth for depth, sharp cheddar that creates those glorious cheese pulls, and a touch of butter that transforms simple corn into something downright magical.

Cheesy Grits

Ingredients

Cheesy Grits
  • 2 cups chicken broth
  • 2 cups water or milk (milk makes them creamier!)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 cup grits (not instant or stone-ground)
  • 1½ cups shredded cheddar cheese (freshly grated melts better)
  • ¼ cup butter (unsalted preferred)
  • Heavy whipping cream (optional, for extra richness)
Cheesy Grits

Steps

Cheesy Grits
  1. In a medium saucepan, bring the 2 cups water (or milk), 2 cups chicken broth, ½ teaspoon garlic powder, and ½ teaspoon salt to a boil over medium-high heat. Watch carefully as milk can quickly boil over and create a mess on your stovetop.
  2. While continuously whisking (this is crucial to prevent lumps!), slowly stream in the 1 cup grits in a thin, steady pour. Constant whisking during this step ensures smooth, lump-free grits. Reduce the heat to low and cook uncovered for 18-20 minutes or until thick and creamy. You’ll know they’re ready when they coat the back of a spoon and slowly drip off rather than run like liquid.
  3. Remove from the heat and immediately stir in the 1½ cups shredded cheese and ¼ cup butter until completely melted and incorporated. For extra decadence, add a splash (2-3 tablespoons) of heavy cream if desired. The residual heat will melt everything into a gloriously smooth texture. If the grits seem too thick, add a little more warm milk or broth, 1 tablespoon at a time, until you reach your desired consistency.
Cheesy Grits

Smart Swaps

  • Use vegetable broth instead of chicken broth for a vegetarian version
  • Swap in smoked gouda for half the cheddar to add a delicious smoky flavor
  • Try coconut milk instead of regular milk for a dairy-free option with tropical notes
  • Add 2 tablespoons nutritional yeast for a boost of cheesy flavor without extra dairy

Make It Diabetes-Friendly

  • Use cauliflower rice in place of half the grits to reduce carbs by approximately 15g per serving
  • Choose unsweetened almond milk instead of regular milk to save 12g of carbs per cup
  • Add 1 tablespoon ground flaxseed per serving to slow sugar absorption and add 2g of fiber
  • Reduce cheese to 1 cup and increase seasoning with ¼ teaspoon smoked paprika to maintain flavor while cutting fat

Pro Tips

  • For the creamiest texture, don’t rush the cooking time – low and slow is the secret
  • Pre-warm your milk or broth in the microwave before adding to the pot to prevent temperature shock
  • Store leftover grits in the refrigerator for up to 4 days – they’ll firm up when cold but can be reheated with a splash of milk
  • When reheating, add 1-2 tablespoons of liquid and stir frequently to bring back the creamy texture
  • For a complete breakfast, top with a fried egg and crumbled bacon

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