These are the best damn creamy grits ever! You will smile from ear to ear when you taste them. It is heaven on a plate! Seriously, they sometimes make me want to break out into song. You can never go wrong with good grits, cream, butter, and beef stock.
This delicious Creamy Grits with Cheese Recipe is courtesy of my friend John. His family was visiting with us about six months ago and I made my famous creamy grits for him. His reaction was priceless. He said that they tasted better than his dad's, and his dad makes grits every day. What a huge compliment.
The grits are incredibly creamy and don't qualify for any type of "healthy" award. They are decadent and scream comfort food from a mile away. There's no need to be afraid of cream and butter. Relax and enjoy the experience.
This recipe is: Gluten Free
Table of Contents
8 Reasons to Love This Recipe
Creamy cheese grits are among my top favorite comfort foods, and this recipe is my go-to for unmatched lusciousness. It may also be your best cheese grits recipe for reasons like:
- They are just so good… you have to trust me on this one.
- True Southern-style grits that melt in your mouth.
- Well-rounded, super rich flavor from stock, butter, and cheese.
- Even people who hate grits will love this recipe.
- Amazingly creamy and smooth, nothing like the regular microwave grits.
- The perfect side dish or comfort food for breakfast, brunch, or lunch.
- It pairs well with many proteins like shrimp, blackened fish, and more.
- Easy to alter the flavor profile to your liking!
What are Grits?
Simply put, grits are medium or coarse ground cornmeal that has been boiled to a smooth consistency.
Grits are not made with fine ground cornmeal. Fine-ground cornmeal does not yield the correct consistency or texture.
What are Quick Grits?
Quick grits, also known as instant grits, are typically available in every grocery store in the section with oatmeal and other hot cereals.
Instant grits have had the germ and hull removed, which allows them to cook more quickly than regular cornmeal.
Quick grits do not have the depth of flavor or the consistency of regular cornmeal for a really satisfying bowl of grits.
What Are the Best Grits to Buy?
There are a lot of choices for grits out there. Here's a helpful guide for buying grits:
- Color: You will notice that I used yellow corn grits for this recipe. There are also white and blue corn grits. Whatever the color, they all cook the same.
- Grind: Make sure you get coarse-ground grits. Fine-ground cornmeal is not good for grits; it has the wrong texture.
- Quality: Buying good grits is important. You won't get rich, creamy grits from cheap cornmeal.
- GMO: Finding non-GMO grits is a good option.
- Instant: Avoid instant grits at all costs. They work if a grit craving sneaks up, but you cannot make good grits.
If you're looking for some good suggestions of grits to buy, I like Palmetto Farms White Stone Ground Grits, Bob's Red Mill White Corn Grits, Non-GMO Purple Grits, and Bob's Red Mill Blue Cornmeal Grits. I'm also a huge fan of Anson Mills, which I get at Wegmans grocery store.
Are Creamy Cheese Grits Low-Carb?
No, traditional creamy, cheesy grits are not low-carb because they are made with cooked grits that are high in carbohydrates.
This recipe is not low-carb. I created it when this site primarily focused on creating gluten-free recipes. If you want a low-carb grits recipe, check out the one I created after switching the blog to low-carb.
Cheesy Creamy Grits Ingredient List
To make this delicious Southern grits recipe, you need the following ingredients:
- 2 cups beef stock (unsalted)
- 1 cup ground grits
- 1 cup heavy cream
- 1 cup shredded cheddar
- ½ cup water
- crumbled bacon (optional topping)
- whole kernel corn (optional topping)
- 4 tablespoons organic butter
- 1 teaspoon kosher salt
Ingredients Substitutions
These ingredient substitutions will also give you flavor-packed creamy Southern grits:
- Beef stock: Swap for vegetable, chicken, or bone broth. Water, flavored with a bouillon cube is another fantastic alternative.
- Butter: Use ghee or clarified butter. Be warned that it will not taste as rich and full as regular butter. Do not use margarine at all costs.
- Grits: Technically, grits are ground dried corn. You may swap them for polenta (also ground corn) or even cornmeal, but keep in mind that cornmeal may be a finer grind, resulting in the need for more liquid.
- Heavy cream: While you may use half-and-half or coconut cream instead of the heavy cream, it is just as essential as the butter. The cream must be fatty to make these creamiest grits sing.
- Shredded cheddar: Opt for Monterey Jack or shredded Colby. We need the cheese to have a bit of a bite, like sharp cheddar cheese, to counterbalance the fats we have added to the grits.
- Crumbled bacon: Try my homemade bacon bits. They are chock-full of spices and deliciousness. Chopped Canadian bacon or thick-sliced ham browned in a pan before adding to the grits are also great options. We need that browned flavor to round out these grits.
Additional Ingredients
The creamy cheese grits will pack more flavor if you add any of these optional ingredients:
- Herbs: Garnish the grits with your favorite fresh herbs. Add some fresh chopped parsley or, my favorite, chopped chives. The combination is so good.
- Protein: Add protein to these grits as I did in my Shrimp Creole recipe (that recipe is killer! Give it a try if you love grits!). You may also add any protein that has been blackened. The blackening spice counterbalances the creamy grits.
Note: The additional ingredients are optional and not part of the original recipe. Use them to boost the creamy grits' flavors and nutritional value.
Cooking Tools
To make these luscious creamy cheese grits, get the following tools:
- Large pot
- Shredder
- Measuring cups and spoons
- Wooden spoon or rubber spatula
How to Make Creamy Grits with Cheese: Complete Cooking Guide
Cooking Method
- Simmering
Preparation Steps
- Gather the tools and ingredients.
- Shred the cheddar cheese.
- Measure the ingredients.
Cooking Instructions
- Add the stock and the butter to a pot large enough for the grits to expand. Turn the heat to medium-high. When the butter begins to melt, add the grits and salt. Stir well, and reduce the heat to low.
- After about 12-15 minutes, the grits will release puffs of steam. Add the cream. Stir well and continue occasionally for the next 12-15 minutes. When the grits start thickening again, add the water. Stir to incorporate.
- Continue stirring occasionally for the next 10 minutes or so. The grits should be super-creamy and delicious. Taste and adjust the seasoning.
- Turn off the heat. Add the shredded cheddar and incorporate.
- Serve hot, topped with some shredded cheese, bacon crumbles, and a bit of whole-kernel corn. Enjoy!
💡 My Pro Tips
You have to cook grits with love and patience. The more love you pour into cooking the creamy cheese grits, the more they will love you back. Some critical things you need to know about cooking grits are:
- Grits absorb a ton of liquid. One cup of grits will absorb 4 cups of liquid. The key to good grits is not to put all the liquid in at once. Making good grits is a bit like making a good risotto. You just can't add all the liquid at the beginning. We will start with the stock and butter, then add the grits. When the liquid has been absorbed and you see little grit eruptions in the pan, it's time to add the cream. Again, when the cream has been absorbed, and you see little puffs of steam, we add in the water. It sounds crazy, but it works. Every time.
- Grits need a lot of time to get them right. About 45 minutes from start to finish. I know they get creamy after about 20 minutes but don't achieve their full potential, flavor, and creaminess until about 40 minutes. If you expect a 5-minute cook time to turn out this delicious, I’m afraid this is not the right recipe for you. You’re looking for quick cooking grits made in the microwave, which I refuse to eat. They are gummy and bland. This recipe is rounded, rich, and decadent, three qualities that take time to develop. With such a long cook time and added cream, you have to be vigilant that they don't burn. Get out a good rubber spatula to scrape the bottom of the pot.
- The trick to ensuring the flavors turn out great is consistent tasting. You want to taste the salt at all times in the cooking process. If it starts tasting bland, add a pinch of salt and stir. This helps develop the flavor and adds moisture to the grit, making them plump and tender.
- Grits expand. Make sure that you put them in a pot that is large enough! You have to remember that they need to be stirred as well. If the pot is too small, you'll have grits all over your stove, which will be hard to clean after they dry.
- Also, watch out for splatter. If you stay away from the stove, bubbles may form that will spit and splatter hot grits everywhere. Keep the heat low and the grits stirred to avoid this. I know it’s a labor of love, but it's worth the effort.
⏲️ Time-Saving Tips
- Cook the bacon ahead of time.
- Use stock from a box rather than making it from scratch, but watch out for the sodium and fillers.
What to Serve with Creamy Cheesy Grits?
If I were to put together my ultimate brunch, it would be these creamy cheese grits, along with these delicious pairings:
- Sweet Potato Hash: The sweet potato hash offers a sweet contrast to the creamy grits.
- Sage Breakfast Sausage: The sausage adds extra savoriness, complementing the rich, creamy grits.
- Crispy Bacon: Crispy bacon adds a nice crunch and smoky flavor, enhancing the overall texture and taste of the dish.
- Scrambled Eggs With Spicy Broccoli: These perfectly done eggs provide a bit of heat and freshness that balances out the richness of the grits.
Storage and Reheating Instructions
Storage
- Stores for about 10 days in the fridge in an airtight container.
Reheating
- The best option for reheating grits is on the stovetop. Add the grits to a high-sided pan with a touch of water. When the grits have softened, add a touch of cream and stir continuously until warmed. Taste and adjust the seasoning. In the microwave, the grits will dry out and pop everywhere. I’m not a fan of the microwave for so many reasons, this being one of them.
Freezing
- No. Grits don’t freeze or defrost well. I’m not sure why; they just don’t taste the same whenever I try them.
Recipe Conclusion
I love this Creamy Grits with Cheese Recipe. It always turns out perfect. I didn't include pictures of today's process simply because it involves adding ingredients to the pan. My pictures of the little puffs of steam didn't turn out well, so today, I'm showing only the finished shots. Maybe I'll get a video on how to cook grits sometime soon.
Hopefully, when you first taste these grits, you will react like John did at my house. His reaction is one of the many reasons why I'd rather be a chef. Pure joy is hard to deliver, but sometimes, the right meal just makes the moment. Let me know what your reaction is in the comments!
If you like this recipe, try my shrimp and cauliflower grits recipe as well. It's flavorful and super easy to make as well! Please write in the comments any questions or suggestions you may have. You can also find me on Facebook or Instagram.
FAQs
Yes, grits thicken as they cool because the starches in the cornmeal continue to absorb liquid and gelatinize even after they have been cooked. If the grits sit at room temperature or are refrigerated, they can become denser and more solidified, so they are best served hot.
Grits are ready when they have a creamy texture and have absorbed the liquid to reach the desired consistency.
No, grits are essentially ground corn that requires cooking to become edible. Only quick grits may undergo pre-cooking or partial cooking before packaging to shorten the preparation time. Stone-ground and regular grits typically require cooking from scratch to achieve their desired consistency and flavor.
Creamy Grits with Cheese Recipe
Ingredients
- 2 cups beef stock unsalted
- 1 cup ground grits
- 1 cup heavy cream
- 1 cup shredded cheddar
- ½ cup water
- crumbled bacon optional topping
- whole kernel corn optional topping
- 4 tablespoons organic butter
- 1 teaspoon kosher salt
Instructions
Preparation Steps
- Gather the tools and ingredients.
- Shred the cheddar cheese.
- Measure the ingredients.
Cooking Instructions
- Add the stock and the butter to a pot large enough for the grits to expand. Turn the heat to medium-high. When the butter begins to melt, add the grits and salt. Stir well, and reduce the heat to low.
- After about 12-15 minutes, the grits will release puffs of steam. Add the cream. Stir well and continue occasionally for the next 12-15 minutes. When the grits start thickening again, add the water. Stir to incorporate.
- Continue stirring occasionally for the next 10 minutes or so. The grits should be super-creamy and delicious. Taste and adjust the seasoning.
- Turn off the heat. Add the shredded cheddar and incorporate.
- Serve hot, topped with some shredded cheese, bacon crumbles, and a bit of whole-kernel corn. Enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
Recent Low Carb Recipes:
Chia Seed Protein Pudding
This Chia Seed Protein Pudding has become a staple at my house. It’s packed with real ingredients and has a flavor that works for breakfast or dessert. My son eats it daily—and I’m not mad about it.
Keto Mexican Coffee Recipe ☕
My Mexican Coffee recipe is a spiced, frothy treat that’s ready in minutes. With a touch of cinnamon and a hint of chocolate, it’s the perfect way to start your day or wind down after a meal. No fancy equipment needed—just bold flavors and a creamy finish.
Chocolate Chia Seed Pudding 🍫
This Chocolate Chia Seed Pudding is incredibly easy to make and tastes just like chocolate mousse. A simple, no-cook dessert that stays fresh for days!
Is it low carb? Learn more about it:
Understanding Carbs In Guacamole: Low Carb or Keto?
Delve into the world of guacamole and its carb content—essential knowledge for low carb and keto enthusiasts. Avocado's creamy texture
What is Low Carb Diet? Carb Confusion Conquered!
Ever wondered what a Low Carb Diet really entails? I’ve broken down the basics to help you understand how reducing
Low Carb Diet for Weight Loss: Does It Actually Work?
Many studies suggest that a low carb diet can indeed be effective for weight loss. By restricting carbohydrates, the body
25 Responses
I've tried several grits recipes trying to recreate creamy restaurant style grits at home. I've finally found it! I used the Bob's Red Mill as you suggested and these grits came out sooooooo creamy. I didn't even need the cheese. This will defnintely be my go to recipe.
Hi Melissa:
Grits are not a part of my diet now since I'm currently eating low-carb- but it's always a pleasure to see food making people happy.
Have a delightful day in the kitchen!
Scott
My mum hates grits, so I never had them growing up. Then at twenty-something I had them at a country-style restaurant while on a trip in TN and fell in love. I've been trying to find something that would taste as good ever since and I think this might just do it! I can't wait!
Hi Vee:
Thanks for checking out my creamy grits recipe- I really appreciate it! Did you get a chance to make it yet? My wife hated grits too before she tried these. A good grit recipe can change any grit hater into a supporter. Spread the love!
Take care-
Scott
I was looking at 6 different grit recipes when I came across yours. When I read "How to cook grits", I knew I found the correct recipe and closed all the other tabs. I grew up in the South and probably always had the instant grits that truly lived up to the name and made me never want them. About a year ago, I stopped in this café that was overpriced on everything except a side of cheddar grits... It blew my mind! I have been hunting for a recipe that could rival that soft, creamy, savory dish that couldn't possibly be grits. Thank you!
Hi Leah:
Thanks for checking out the recipe. I have a lot of friends who ask me to make grits for them when they come and visit. This recipe will get you there. You just kinda have to zone out when you are adding in the butter and cream, knowing that it is not an everyday breakfast. So good. I made them yesterday for my daughter and I. So good. Hope you liked them!
Take care and enjoy-
Scott
Deliciously creamy grits. You are right to find the right grits. The instant ones will be nasty and gummy. Perfect recipe- reminds me of the deep south!
Hi Samantha:
Glad to hear you enjoyed these and thank you for stopping by.
Hope you're having a delicious day in the kitchen!
Scott
Just wondered what you thought about using chicken broth instead of beef broth?
Hi Linda:
Absolutely. I've used veggie stock, chicken, pork, beef- really any stock is going to be great. I just love the richness that the beef stock provides.
Hope this helps and thank you for asking.
Take care and happy cooking!
Scott
I grew up on the instant grits, never really did care for them. Recently went to a Farm to Table restaurant while visiting in Eureka Springs, Arkansas and fell in love with this dish. Since I live outside of Chicago and of course can't go to this place again anytime soon, I combed the internet and decided to try this one. One word... WOW. I can't say thank you enough for publishing this. I make this for my family, I never have leftovers!
Hey Robin,
This recipe is from way back when I was not eating low-carb. I am very happy to hear that you and your family love it and I hope you will try other delicious recipes that you find here and let me know the outcome.
Have a great day,
Scott.
I want to start off by saying that I have never made grits before and making them intimidated me... until now. I followed your recipe and tips and they came out DELICIOUS!! The only things I did different was I used chicken broth instead of beef stock and I used medium ground grits, as I couldn't find course ground anywhere. This recipes is definitely not quick, but so good and well worth the wait!! Gives a whole new meaning to the saying, "kiss my grits!". Show yourself some love and make this TODAY!
Hey Rainey,
It's definitely not one of the quick recipes but I'm extremely delighted that you decided to make it and enjoy its flavors and creaminess.
Hope you'll try some more recipes that you find appealing.
Thanks for stopping by. Have a great day!
Scott