The Best Creamy Cheese Grits

Learn how to make the best creamy cheese grits for breakfast, a side dish, or shrimp and grits!

Course Breakfast, Brunch, Dinner

Cuisine American, Southern

Keyword grits

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 353kcal

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!

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.