How to Make Creamy Cheese Grits
Creamy grits are a staple of southern breakfast. This recipe will show you how to make the creamiest cheese grits for breakfast, brunch, and better yet shrimp and grits.
Grits are a common breakfast item in the south, but don’t stop at breakfast! Creamy grits can make a delicious side dish or base for dinner too. Use grits in place of mashed potatoes with pot roast, or even in place of pasta with short rib ragu over top.
Lauren’s Tips
Here are my tips for the best tasting creamy grits.
- Don’t use water! The cooking liquid is a great way to add more flavor and creaminess to your grits. I found a combination of chicken broth and half and half to make the best tasting grits.
- Use more liquid. The traditional ratio of liquid to grits is 4 cups liquid to 1 cup grits, but I like to use 5:1. Adding an extra cup of half and half helps the grits to be creamier.
- Definitely salt the liquid. Grits, like pasta and potatoes, need salt to taste their best. Make sure to salt the liquid before boiling.
- Shred the cheese yourself. Bagged shredded cheeses contain anti-caking agents that can prevent them from melting smoothly, so I prefer to shred the cheese myself.
Ingredients & Substitutions
- Chicken broth – Using a broth instead of water makes grits taste way better. Substitute for vegetable broth.
- Half and half – While heavy cream can make the grits too thick, half and half gives them the perfect amount of creaminess.
- Kosher salt – I tested this recipe using Diamond Crystal kosher salt. If using other salts, like table salt, you will need less, so salt to taste.
- Unsalted butter – I prefer cooking with unsalted butter so I can control the salt. If using salted butter, just use less salt in the grits.
- Stone ground grits – This recipe uses stone ground grits, also called old fashioned grits, NOT instant grits.
- Shredded cheese – I like using a sharp yellow or white cheddar or gouda. Parmesan or a combination of cheeses would also work. Use a cheese that will melt well and shred it yourself.
See the recipe card below for the complete list of ingredients and measurements.
How to Make the Creamiest Grits
- Add chicken broth, half and half, salt, and half the butter to a saucepan and bring to a simmer, then turn to low.
- Add grits and stir well. Cover Cook for about 15 minutes, stirring every few minutes, stirring frequently.
- Remove from heat and stir in remaining butter and cheese to melt.
- Serve hot with hot sauce or cajun seasoning and enjoy!
Equipment Needed
Buy Now → 
Buy Now → 
Buy Now → Storage & Make Ahead
Storage: Store leftover grits in the refrigerator for 4-5 days.
Freeze: I don’t recommend freezing grits.
Reheat: You can reheat grits in the microwave or stovetop over low heat. Make sure to add a splash of water or broth to loosen them back up because cold grits will be very thick.
Make ahead: It’s better to make the grits just before you want to serve them, but you can shred the cheese a day or two in advance.
What to Serve With Cheese Grits
Cheese grits can be served for breakfast, but also make a great side dish for dinner.
- Shrimp and grits (pictured below) is one of my favorite ways to eat grits!
- Serve pot roast over grits instead of rice.
- Top grits with andouille gravy and top with a fried egg.
- Use grits for a base with blackened cod and tomato corn salsa.
More Side Dish Recipes
Did you enjoy this recipe? Leave a comment and let me know!
The Best Creamy Cheese Grits
Ingredients
- 3 cups chicken broth
- 2 cups half and half
- 1 teaspoon kosher salt (*see note)
- 4 tablespoons unsalted butter
- 1 cup stone ground/old fashioned grits
- 4 ounces shredded cheddar or gouda (about 2 cups)
- Black pepper or cajun seasoning to taste
Instructions
- PREP: Shred cheese.
- SIMMER: Add chicken broth, half and half, salt, and half the butter to a saucepan over medium heat and bring to a simmer. Once it just starts to simmer, turn to low.
- STIR: Whisk in grits and stir well. Cover Cook for about 15 minutes, stirring every few minutes, especially in the beginning, until grits are fully cooked.
- MIX: Remove from heat and stir in remaining butter and cheese. Mix to combine and melt cheese. Season to taste with black pepper and more salt as needed.
- SERVE: Serve hot and enjoy!
Notes
- I tested this recipe using Diamond Crystal kosher salt. If using other salts, like table salt, you will need less, so salt to taste.
- You can substitute chicken broth for vegetable broth.
- Make sure you are using stone ground grits or old fashioned grits. NOT instant or quick grits.
- You can also use milk, but they won’t be quite as creamy.
- Store leftover grits in the refrigerator for 4-5 days.
- Reheat grits in the microwave or stovetop over low heat. Make sure to add a splash of water or broth to loosen them back up because cold grits will be very thick.
Equipment
- cheese grater
- Saucepan with lid
- Whisk
Nutrition
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
where y’at?
Let’s get social, cher! Come hang out with me and get a little peak into the life of a food blogger.
