Hello, fellow food enthusiasts! It’s your Certified Pastry Aficionady, back with a recipe that isn’t sweet, but is certainly a sweet treat for your savory cravings. Moving to the American South nearly seven years ago has been a transformative experience for countless reasons, but perhaps the most delightful transformation has been to my tastebuds. I’ve had the privilege of exploring an incredible array of regional dishes that simply weren’t part of my culinary landscape in Florida.

From the tangy delight of fried green tomatoes to the savory spread of pimento cheese, and from the fluffy perfection of the world’s best biscuits to the comforting embrace of country gravy – every bite has been a revelation. Yet, among all these newfound favorites, one dish stands out as my absolute top pick: **Cheesy Southern Grits**.

My Journey from Grits Skeptic to Grits Enthusiast

Before my move, my experience with grits was, frankly, uninspiring. In Florida, grits often appeared as a bland, unseasoned, watery side dish with an unappealing, gritty texture. It was something I’d politely push to the side of my plate, convinced that grits just weren’t for me. They lacked flavor, richness, and any semblance of the creamy comfort food I now adore.

However, everything changed when I arrived in Atlanta. It seemed almost every breakfast and brunch spot proudly served its own rendition of delicious, creamy grits. The rave reviews from locals were impossible to ignore, so I decided to brave it and give grits another chance. The first bite was nothing short of astonishing. What was this thick, profoundly flavorful, and luxuriously starchy side? These couldn’t possibly be the same grits I had so casually dismissed back home! This was a revelation – the true taste of authentic Southern grits.

Even after years of enjoying these incredible grits at various eateries, I held a secret apprehension about making them myself. I mistakenly believed that crafting truly great Southern food required a special “Southern edge” in the kitchen, a culinary birthright I felt I didn’t possess. But last year, I finally mustered the courage. I discovered that with the right recipe, a little patience, and a genuine passion for good food, anyone can master classic Southern dishes. And boy, was I right! Just look at the glorious texture and rich cheesiness of these grits – they truly are a testament to how simple yet spectacular homemade Southern cooking can be.

Understanding Grits: A Southern Staple

Before diving into the recipe, it’s helpful to understand what grits actually are. Grits are a traditional Southern dish made from dried, ground corn. The type of corn and how it’s ground significantly impacts the texture and cooking time. Historically, Native Americans introduced corn to European settlers, who then adapted it into various dishes, with grits becoming a cornerstone of Southern cuisine.

There are several classifications of grits, and choosing the right one is crucial for achieving the perfect Cheesy Southern Grits:

• Instant Grits: These are pre-cooked and dehydrated, offering the fastest preparation time (around 1 minute). However, they lack the rich corn flavor and creamy texture of slower-cooking varieties, making them unsuitable for truly authentic Southern grits.
• Quick Grits: These are finely ground and cook in about 5-10 minutes. They’re a step up from instant but still won’t give you the deep flavor and texture we’re aiming for.
• Regular Grits: Also known as “10-minute grits,” these are coarser than quick grits and offer a better texture, usually cooking in about 10-15 minutes.
• Stone-Ground Grits: This is the gold standard for traditional Southern grits. Made from whole dried corn kernels that are coarsely ground between two stones, these grits retain more of the corn’s natural flavor and texture. They require longer cooking times (30-60 minutes) but result in an incredibly creamy, chewy, and rich dish that’s well worth the wait. For this Cheesy Southern Grits recipe, **always choose stone-ground grits** for the best results!

How to Make the Best Cheesy Southern Grits at Home

Don’t let the luxurious look of these grits intimidate you – they are surprisingly simple to make! The process is straightforward, requiring just a few key steps to transform humble corn into a glorious, cheesy masterpiece. Think of it as similar to cooking rice, but with a Southern twist:

1. **Flavorful Liquid Foundation:** Begin by combining chicken broth, heavy cream, and a touch of water in a medium saucepan. This liquid blend is the secret to deep flavor and unparalleled creaminess. Add your butter and a robust blend of seasonings (black pepper, Creole seasoning, onion powder, and garlic powder) and whisk everything together. Bring this mixture to a gentle boil over medium-high heat.
2. **Slowly Incorporate Grits:** Once your flavorful liquid is boiling, it’s crucial to add the grits slowly and steadily. This prevents clumping and ensures they absorb the liquid evenly. Continuously whisk for about two minutes as you pour in the grits. This initial whisking helps them disperse and prevents them from sticking to the bottom of the pan.
3. **Patient Simmering:** Reduce the heat to medium-low, cover the saucepan, and let the grits simmer for approximately 30 minutes. Stir occasionally to prevent sticking and ensure even cooking. This slow cooking time allows the stone-ground grits to fully soften, release their starches, and absorb all those delicious flavors, developing that signature creamy texture.
4. **The Cheesy Finale:** Once the grits have cooked down, thickened, and reached a velvety consistency, it’s time for the star ingredient – cheese! Add both freshly shredded sharp cheddar and Monterey Jack cheese, then whisk them into the hot grits until they are completely melted and beautifully combined. This step creates the ultimate gooey, rich, and utterly irresistible cheesy grits.

That’s all there is to it! The simplicity is shocking, isn’t it? But the results are anything but simple – they are extraordinary.

Expert Tips for Perfectly Cheesy Grits Every Time

If you’re still a little hesitant about trying this Cheesy Southern Grits recipe, these expert tips will guide you to success:

1. **Freshly Shredded Cheese is Non-Negotiable:** This is perhaps the most important tip for truly gooey and rich cheesy grits. Pre-shredded cheeses are often coated with anti-caking agents (like cellulose powder) that prevent them from melting smoothly. Always buy blocks of sharp cheddar and Monterey Jack cheese and shred them yourself. The difference in melt, texture, and flavor is remarkable and well worth the extra minute of effort for maximum gooey-ness.
2. **Choose Stone-Ground Grits:** As mentioned above, avoid instant or quick-cooking grits. Stone-ground grits require more cooking time but develop a superior texture and deeper corn flavor, which is essential for authentic Southern grits. They are designed to cook slowly, allowing them to fully hydrate and integrate all the savory liquids and spices.
3. **Low and Slow is the Way to Go:** After the initial boil, reduce the heat to a low simmer. Grits love gentle, consistent heat. High heat can cause them to scorch on the bottom while remaining uncooked in the middle, and can also lead to a drier, less creamy texture.
4. **Stir Frequently, but Gently:** While simmering, stir the grits every few minutes. This prevents them from sticking to the bottom of the pot and encourages the even release of starches, contributing to that desirable creamy consistency. However, don’t over-stir; gentle, periodic stirring is enough.
5. **Taste and Adjust Seasoning:** Always taste your grits before serving. The chicken broth contributes some salt, but you might need to add more salt or a dash of hot sauce to perfectly balance the flavors. Remember, seasoning is key to flavorful grits!
6. **Hydration is Happiness:** Grits are thirsty! Don’t be afraid to add a little more hot broth or cream during the simmering process if they appear too thick or are absorbing liquid too quickly. The goal is a pourable, creamy consistency, not a stiff, dry one.

Flavorful Grits Variations to Explore

Once you’ve experienced the magic of these basic Cheesy Southern Grits, your culinary imagination will surely run wild with possibilities. The versatility of grits makes them an excellent canvas for countless flavor variations. Here are just a few ideas floating around in my head to inspire your next grits adventure:

• **Garlic Parmesan Grits:** Infuse your cooking liquid with roasted garlic, then stir in freshly grated Parmesan cheese at the end for an Italian-inspired twist.
• **Goat Cheese Grits:** For a tangy and earthy flavor, swap out some of the cheddar for creamy goat cheese. The acidity of the goat cheese provides a delightful contrast to the richness of the grits.
• **Pimento Cheese Grits:** Take inspiration from another Southern favorite! Stir in homemade pimento cheese (a blend of cheddar, pimentos, and mayo) for an extra-bold, savory, and spicy kick.
• **Bacon and Chive Grits:** Add crumbled crispy bacon and fresh chopped chives at the end for a smoky, oniony finish that’s perfect for breakfast or brunch.
• **Spicy Jalapeño Grits:** For those who love a bit of heat, sauté finely diced jalapeños before adding the liquid, or stir in a touch of hot sauce with the cheese.
• **Mushroom and Thyme Grits:** Sauté some finely chopped mushrooms and fresh thyme, then incorporate them into the grits during the simmering phase for an umami-rich, herbaceous profile.

The opportunities are truly endless! Let your creativity guide you to your next favorite grits concoction.

Cheesy Southern Grits Recipe

4.20 from 41 votes

Cheesy Southern Grits

By
Sharon

Prep

5 minutes
mins

Cook

40 minutes
mins

Total

45 minutes
mins

Servings
8

Pin
Print

Southern grits are cooked in chicken stock, cream, and tons of spices to make them incredibly flavorful and finished with two kinds of cheeses to make them extra gooey and rich.

Ingredients

• 3
  Cups
  
  Chicken Broth
  
• 1
  Cup
  Heavy Cream
• 1
  Cup
  Water
• 4
  Ounces
  Butter,
  salted
• 1
  teaspoon
  Ground Black Pepper
• 1
  teaspoon
  Creole Seasoning
• 1
  teaspoon
  
  Onion Powder
  
• 1
  teaspoon
  
  Garlic Powder
  
• 1
  Cup
  Grits,
  not quick-cooking! (stone-ground recommended)
• 1
  Cup
  Cheddar Cheese,
  sharp, freshly shredded
• 1
  Cup
  Monterrey Jack Cheese,
  freshly shredded

Instructions

1. Pour the chicken broth, heavy cream, and water into a medium saucepan. Add butter, ground black pepper, Creole seasoning, onion powder, and garlic powder, then whisk everything together until well combined. Heat the mixture over medium-high heat until it just begins to boil.
2. Once the liquid is boiling, very slowly pour in the grits while whisking quickly and continuously for 2 minutes. This ensures the grits disperse evenly and prevents lumps. Reduce the heat to medium-low, cover the saucepan with a lid, and let the grits cook for 30 minutes, stirring occasionally to prevent sticking and promote creaminess.
3. After 30 minutes, the grits should have cooked and thickened to a creamy consistency. Remove from heat and stir in the freshly shredded sharp cheddar cheese and Monterey Jack cheese. Whisk vigorously until all the cheese is completely melted and beautifully combined, creating a smooth, gooey mixture. Taste the grits and add additional salt or a dash of hot sauce if desired. Serve immediately and enjoy!

Recipe Notes

Store any leftover cheesy grits in an airtight container in the refrigerator for 5-7 days. To reheat, add a splash of milk or broth and warm gently on the stovetop or in the microwave, stirring frequently until creamy again.

Nutrition

Serving:
1
g


Calories:
454
kcal


Carbohydrates:
4
g


Protein:
16
g


Fat:
42
g


Saturated Fat:
27
g


Cholesterol:
133
mg


Sodium:
807
mg


Potassium:
185
mg


Fiber:
1
g


Sugar:
1
g


Vitamin A:
1638
IU


Vitamin C:
7
mg


Calcium:
459
mg


Iron:
1
mg

Nutrition information is automatically calculated and should only be used as an approximation.

If you loved this recipe, please consider leaving a comment or sharing your experience below!

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SHRIMP & GRIT CAKE BITES

These ultra-creamy grit patties are lightly fried to a golden crisp and served alongside buttery sautéed shrimp and savory crispy bacon. This appetizer is an absolute showstopper that will have your guests raving!

SOUTHERN MACARONI & CHEESE

When we crave the ultimate macaroni and cheese, our minds instantly go to Grandma Carol’s timeless recipe for cheesy, soulful Southern Macaroni and Cheese. It’s pure comfort in every forkful!

Or, if you’re looking for a classic shrimp and grits recipe, be sure to try this one!