Southern Cheesy Grits (Print Version)

Creamy stone-ground grits enriched with sharp cheddar cheese—an iconic Southern comfort food ready in just 30 minutes.

# What You Need:

→ Dairy

01 - 2 cups whole milk
02 - 1 cup water
03 - 2 tablespoons unsalted butter
04 - 1 ½ cups sharp cheddar cheese, shredded

→ Grains

05 - 1 cup stone-ground grits

→ Seasonings

06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

# How to Prepare:

01 - In a medium saucepan, bring milk and water to a gentle boil over medium heat.
02 - Slowly whisk in the grits to prevent lumps.
03 - Reduce heat to low, cover, and simmer, stirring frequently, until thick and creamy (about 20–25 minutes).
04 - Stir in butter, salt, and pepper until fully incorporated.
05 - Remove from heat and fold in the cheddar cheese until melted and smooth.
06 - Taste and adjust seasoning as needed. Serve hot.

# Expert Advice:

01 -
  • These grits achieve that perfect balance between creamy and textured that most restaurants never quite nail.
  • The sharp cheddar melts into little pockets of flavor that burst with each bite, making ordinary mornings feel special without any fuss.
02 -
  • The grits will continue to thicken as they cool, so serve them a touch looser than your final preference.
  • If you find your grits getting too thick during cooking, add warm milk a tablespoon at a time rather than cold liquid which can make them seize up.
03 -
  • The continuous stirring might seem tedious, but a silicone spatula that can scrape the bottom corners of the pot will save you from both arm fatigue and stuck-on grits.
  • Adding a tablespoon of cream cheese along with the cheddar creates an almost velvety insurance policy against graininess, especially if you need to hold the grits for a little while.

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