Cheese Grits Recipe (Creamy Southern Grits in 30 Minutes)

Name: Cheese Grits
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 cups low-sodium chicken broth (or vegetable broth); 2 cups water; 1 tsp kosher salt; 1 cup old-fashioned grits (not instant; see notes for quick or stone-ground); 1 cup whole milk; 4 tbsp butter; 2 oz cream cheese (softened); 8 oz sharp cheddar cheese (freshly shredded, about 2 cups); 1/2 tsp black pepper; 1/4 tsp garlic powder; hot sauce (a few dashes, optional); 2 scallions (sliced, for garnish)

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Cheese Grits are what happens when plain grits meet a block of sharp cheddar and a little patience: thick, silky, and rich enough to eat by the bowl. One cast iron skillet, simple pantry ingredients, and about 30 minutes gets you the creamiest cheesy grits you've ever made, with zero lumps. Serve them at breakfast with eggs or next to anything smoky for dinner.

For the full shrimp and grits experience, spoon my smoky Blackened Shrimp right over the top. And if you like a rich, cheesy side, my Dutch Oven Mac and Cheese is another cheesy cast iron favorite.

Creamy cheese grits in a black cast iron skillet topped with shredded sharp cheddar, butter, and sliced scallions

Quick Look at this Recipe

✅ Recipe Name: Creamy Southern Cheese Grits
🕒 Ready In: 30 minutes (5 min prep, 25 min cook)
👪 Serves: 6 people
🥣 Main Ingredients: Old-fashioned grits, sharp cheddar, butter, cream cheese, whole milk, chicken broth
📖 Dietary Info: Gluten-free (check your grits label). Vegetarian with vegetable broth. Contains dairy
⭐ Why You’ll Love It: Thick, silky, never-lumpy cheesy grits made in one cast iron skillet that goes straight from stove to table

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Quick Look at this Recipe
Why You’ll Love These Cheese Grits
What Makes These Cheese Grits Different
Ingredients for Cheese Grits
How to Make Cheese Grits
Variations
Expert Tips for the Best Cheese Grits
Cheese Grits Troubleshooting
What to Serve With Cheese Grits
Cheese Grits FAQs
More Delicious Recipes
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Why You’ll Love These Cheese Grits

No lumps, guaranteed. The grits go into the skillet in a slow stream while you whisk. That one habit is the whole difference between silky and lumpy.
Creamy, not gluey. A mix of broth, water, and milk gives you flavor and creaminess without the heavy, pasty texture you get from all cream.
One skillet, 30 minutes. Everything happens in a single 12-inch cast iron skillet, and most of that time is hands off.
Breakfast, brunch, or dinner side. Top them with a fried egg in the morning or serve them under shrimp, pork chops, or pulled pork at night.

What Makes These Cheese Grits Different

Why a 12-Inch Cast Iron Skillet Makes Better Grits

Grits are thick and starchy, and they love to stick and scorch on the bottom of a thin saucepan. A heavy cast iron skillet spreads the heat evenly across its whole base, and the wide, flat bottom keeps the grits in a shallow layer so they cook evenly and every stroke of the spatula reaches the edges. The one thing to watch is evaporation. A wide skillet gives off more steam than a tall pot, so keep a lid on between stirs. The payoff is a pan that goes straight from the stove to the table, holds heat for a good 20 minutes, and slides right into the oven if you want baked cheese grits. For more ways to put that skillet to work, check out my cast iron skillet recipes.

The Right Grits and the Right Ratio

This recipe is built for old-fashioned (regular) grits, the kind that cook in about 20 minutes. The ratio is 5 cups of liquid to 1 cup of grits, a little more liquid than the package calls for, and that extra liquid is what makes them creamy instead of stiff. Quick grits work with 4 cups of liquid and about half the time. Stone-ground grits have the most corn flavor but need 5 ½ cups of liquid and 45 minutes or more. Skip instant grits. They turn to paste.

Why the Cheese Goes In Off the Heat

Cheddar is an emulsion of milk fat, protein, and water. Overheat it and the proteins tighten up and squeeze the fat out, which is how cheese grits turn grainy or greasy. Pulling the skillet off the burner before the cheese goes in and adding it a handful at a time lets it melt slowly and stay smooth. The same idea works for any cheese sauce.

A Little Cream Cheese Goes a Long Way

Two ounces of cream cheese is the quiet secret here. It adds a mild tang and helps hold the melted cheddar in suspension, so the grits stay creamy as they sit instead of firming up in the bowl.

Ingredients for Cheese Grits

Old-fashioned grits. Regular white or yellow grits, not instant. Quaker Old Fashioned is easy to find. See the ratio notes above if you're using quick or stone-ground.
Chicken broth and water. Half broth, half water gives the grits real flavor without making them salty. Use vegetable broth to keep them vegetarian.
Whole milk. Added partway through for creaminess. Adding it at the start makes it more likely to scorch.
Sharp cheddar. Shred it yourself from a block. Pre-shredded cheese is coated with anti-caking starch that keeps it from melting smoothly.
Cream cheese. Softened, so it melts right in.
Butter. Salted or unsalted both work. Taste before adding extra salt if you use salted.
Salt, black pepper, garlic powder, and hot sauce. Simple pantry ingredients. A few dashes of hot sauce won't make the grits spicy, it just wakes up the cheese.

See the recipe card below for exact measurements and full instructions.

How to Make Cheese Grits

Old-fashioned grits simmering and thickening in a 12-inch cast iron skillet

Step 1: Boil, Whisk, and Simmer. Bring the broth, water, and salt to a boil in a 12-inch cast iron skillet over medium-high heat. Pour in the grits in a slow, steady stream while whisking constantly, then drop the heat to low, cover with a lid, and simmer 10 minutes, stirring every few minutes and scraping the bottom and edges.

Milk being stirred into thick simmering grits in a cast iron skillet

Step 2: Add the Milk. Stir in the milk and keep simmering 8 to 12 minutes until the grits are thick, creamy, and tender with no gritty bite.

Butter and cream cheese on top of creamy grits in a cast iron skillet

Step 3: Butter and Cream Cheese. Pull the skillet off the heat and stir in the butter and cream cheese until melted.

Shredded sharp cheddar on top of creamy grits in a cast iron skillet

Step 4: Fold in the Cheddar. Add the shredded cheddar a handful at a time, stirring until each addition melts before adding the next.

Black pepper and garlic powder sprinkled over cheesy grits in a cast iron skillet

Step 5: Season. Stir in the pepper, garlic powder, and hot sauce, then taste and adjust the salt.

Close-up of a white bowl of cheese grits topped with cheddar, butter, and scallions

Step 6: Loosen and Serve. Stir in a splash of hot water or milk if the grits are thicker than you like, then top with scallions and serve hot.

Variations

Baked Cheese Grits in Cast Iron. No transfer needed. Let the finished grits cool 10 minutes right in the skillet, stir in 2 beaten eggs, sprinkle an extra ½ cup of cheddar on top, and bake the whole skillet at 350°F for 25 to 30 minutes until golden and set.
Jalapeño Cheddar Grits. Stir in 1 to 2 finely diced jalapeños with the butter.
Smoked Gouda Grits. Swap half the cheddar for smoked gouda.
Garlic Parmesan Grits. Use 1 cup of cheddar and 1 cup of finely grated Parmesan, and double the garlic powder.
Bacon Cheese Grits. Crumble 6 slices of crispy bacon over the top and stir a spoonful of the drippings into the grits.
Pimento Cheese Grits. Fold in a 4-ounce jar of drained diced pimentos with the cheddar.

Expert Tips for the Best Cheese Grits

Pour slowly, whisk fast. Dumping the grits in all at once is the number one cause of lumps.
Keep the heat low and the lid on. Grits should barely bubble. A wide skillet loses liquid fast, so keep it covered between stirs and add a splash of hot water if they thicken before they are tender.
Scrape the bottom every time you stir. A flat wooden spatula reaches the edges of the skillet better than a spoon.
Taste the grits, not the clock. They're done when there's no gritty bite left. Brands vary, so give them a few extra minutes if needed.
Loosen before serving. Grits keep thickening as they sit. Stir in a splash of hot water or milk right before serving to bring them back to creamy.
Season at the end. Cheddar and broth both bring salt, so taste after the cheese goes in.

Spoonful of creamy cheese grits lifted from a white bowl with melted cheddar throughout

Cheese Grits Troubleshooting

Lumpy grits. The grits went in too fast or the liquid was not boiling. Pull the skillet off the heat and whisk hard for 30 seconds. Most lumps break up.
Gritty bite. They are not done. Add a splash of hot water, cover, and give them another 5 minutes. Old-fashioned grits can need longer than the package says in a wide skillet.
Grainy or greasy after the cheese. The skillet was too hot or the cheese was pre-shredded. Take it off the heat, whisk in a splash of warm milk, and add the cheese in small handfuls next time.
Too thick. Grits keep thickening as they sit. Stir in hot water or milk a splash at a time until they loosen.
Too thin. Simmer uncovered for 2 to 3 minutes, or rest the skillet off the heat for 5 minutes. They thicken fast.
Scorched on the bottom. The heat was too high. Spoon the good grits into a bowl without scraping up the burnt layer, and finish the recipe there or in a clean pan.
Too salty. Broth and cheddar both carry salt. Use low-sodium broth and unsalted butter, and add salt only after the cheese is in.

What to Serve With Cheese Grits

Cheese grits are the ultimate Southern side. They're just as good under something saucy for dinner as they are next to eggs and bacon in the morning. Here are the pairings I reach for most.

Blackened Shrimp seared in cast iron and spooned over the top for classic shrimp and grits.
Cajun Shrimp and Sausage Skillet for a heartier shrimp and grits with andouille.
Smoked Pork Butt for a pulled pork and grits plate.
Southern Cornbread in a Skillet for sopping up every last spoonful.
Pan-Fried Okra for a full Southern plate.

Cheese Grits FAQs

Ingredient Questions

What are grits made of?

Grits are made from dried corn that's ground into coarse pieces. Most grits sold in stores are made from hominy, which is corn soaked in an alkaline solution to remove the hull. Stone-ground grits are made from whole dried corn ground between stones, so they keep more corn flavor and texture.

Are grits gluten-free?

Yes. Grits are made from corn, which is naturally gluten-free. Some brands are processed in facilities that also handle wheat, so if you're cooking for someone with celiac disease, look for grits labeled certified gluten-free and use a gluten-free broth.

What's the best cheese for cheese grits?

Sharp cheddar is the classic because it melts smoothly and has enough flavor to stand out against the corn. Smoked gouda, pepper jack, Gruyere, and Parmesan are all great options or add-ins. Whatever you choose, shred it yourself from a block for the smoothest melt.

What's the difference between grits and polenta?

Both are ground corn cooked in liquid, but they come from different types of corn. Southern grits are traditionally made from white dent corn or hominy, while Italian polenta is usually made from yellow flint corn. Polenta tends to be a bit coarser and holds its shape better, while grits cook up softer and creamier.

Cooking and Storage Questions

How do you keep cheese grits from getting lumpy?

Add the grits in a slow, steady stream while whisking the boiling liquid, and keep whisking for about 30 seconds after they're all in. After that, stir every few minutes over low heat. If a few lumps sneak through anyway, a quick whisk right before the cheese goes in will smooth them out.

What is the ratio of water to grits?

For creamy old-fashioned grits, use 5 cups of total liquid for every 1 cup of grits. Quick grits need about 4 cups of liquid per cup. Stone-ground grits need 5 ½ cups or more because they cook longer and absorb more.

Can you make cheese grits ahead of time?

Yes. Make them up to 3 days ahead and refrigerate in an airtight container. They'll firm up as they chill. Reheat on the stovetop over low heat with a splash of milk or broth, whisking until creamy again, or bake them in a covered dish at 300°F until hot.

Can you freeze cheese grits?

You can freeze them for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator, then reheat over low heat with a generous splash of milk. The texture will be a little thicker than fresh, so plan on whisking in extra liquid.

Cheese Grits Recipe (Creamy Southern Cheesy Grits)