
Some dishes are more than just food—they're a taste of home, a memory wrapped in warmth. Cheese grits? They’re all that and more.
Now, if you’re new to grits, you might be wondering what all the fuss is about. But trust me—when made right, these aren’t just grits. They’re creamy, cheesy, buttery Southern gold. Whether you serve them as a cozy breakfast, a comforting side dish, or the perfect base for shrimp and gravy, this classic Southern dish is pure, unfiltered comfort.
Why You’ll Love This Recipe
- Unbelievably Creamy Texture – The mix of milk, butter, and heavy cream creates the creamiest grits you’ll ever taste.
- Perfectly Cheesy – Sharp cheddar cheese melts into every bite, making them ultra-cheesy and flavorful.
- Versatile – Serve them as a breakfast staple or pair them with shrimp, short ribs, or collard greens for a Southern-inspired meal.
- Easy to Make – Ready in just 25 minutes with simple ingredients you probably already have!

The Story & Culture Behind Cheese Grits
A Southern Staple with Deep Roots
Grits have a deep and fascinating history, woven into the fabric of Southern cuisine for centuries. Their origins stretch back long before European settlers arrived in North America. Here’s a deeper dive into the history of grits, from their Indigenous roots to their status as a Southern culinary staple.
Native American Origins
Long before grits became a household staple in the South, Indigenous tribes across North America were grinding corn into meal and making a simple porridge-like dish. The Muscogee (Creek) people, along with other Southeastern tribes, were among the first to create what we now recognize as grits. They would dry corn, pound it into a coarse meal, and boil it into a thick, nourishing dish. The word “grits” itself is thought to have derived from the Old English word grytt, meaning coarse meal or porridge.
When English colonists arrived in Jamestown, Virginia, in the early 1600s, they learned how to prepare corn from the local Native American tribes. Corn quickly became a staple for European settlers, particularly in the South, where wheat was harder to cultivate due to the region’s humid climate. As a result, ground corn, or hominy, became a primary ingredient in Southern diets.
Evolution into a Southern Staple
As cornmeal and hominy became widespread, grits evolved into a staple dish across the South. In the early days, grits were often cooked simply with water and salt, eaten for breakfast or as a hearty meal for farmers and laborers who needed sustenance to power them through long days.
By the 19th century, grits had become a defining element of Southern cuisine, particularly in states like Georgia, South Carolina, and Louisiana. In coastal regions, they were often paired with fresh seafood, giving rise to Shrimp and Grits, a dish that remains an iconic part of Lowcountry and Cajun cuisine.
Grits in Southern Culture
Grits became deeply embedded in the culture of the American South, symbolizing hospitality, comfort, and resourcefulness. Families passed down recipes through generations, each adding their own variations—some preferred a smooth, creamy texture, while others favored a thicker consistency.
By the mid-20th century, grits had gained national recognition, thanks in part to the rise of Southern diners and soul food restaurants. In 1976, grits were declared the official state food of South Carolina, cementing their place as a culinary icon.
Types of Grits and Regional Variations
Over time, different styles of grits emerged, with regional preferences shaping how they were made and served:
- Stone-Ground Grits – The most traditional form, these are coarsely ground and require longer cooking, but they retain more flavor and texture.
- Hominy Grits – Made from dried corn that has been soaked in an alkaline solution (a process known as nixtamalization), giving them a softer texture.
- Quick & Instant Grits – Processed to cook faster, but often lacking the depth of flavor found in stone-ground varieties.
- Yellow vs. White Grits – White grits, made from white corn, are more common in the South, while yellow grits, made from yellow corn, tend to have a slightly sweeter, nuttier taste.
Modern-Day Popularity
Grits have transcended their humble beginnings to become a beloved dish in fine dining and contemporary Southern cuisine. Chefs across the country have elevated grits with gourmet twists, using everything from truffle oil and artisanal cheeses to exotic seafood pairings. Even outside the South, grits are making their way onto menus as more people discover their comforting, hearty appeal.
Despite their modern-day refinements, grits remain true to their roots—a simple yet deeply satisfying dish that embodies the heart and soul of Southern cooking. Whether served plain with butter or loaded with cheese and shrimp, grits are more than just a meal; they are a culinary tradition that continues to thrive.
Essential Equipment
- Large Saucepan – A heavy-bottomed saucepan prevents the grits from scorching.
- Whisk – Helps achieve a smooth, lump-free texture.
- Wooden Spoon – For stirring and ensuring an even cook.
- Tight-Fitting Lid – Essential for simmering to the perfect consistency.
Ingredients You’ll Need
- Grits – Use old-fashioned coarse white cornmeal for the best texture.
- Milk & Water – A mix of whole milk and water gives the grits a smooth, creamy base.
- Salt & Spices – Cayenne pepper and smoked paprika add a subtle kick.
- Butter – Adds richness and flavor.
- Cheese – Sharp cheddar cheese is the classic choice, but you can use Gouda, Pepper Jack, or even soft crumbled goat cheese.
- Heavy Cream – For that extra luxurious, creamy texture.

Step-By-Step Instructions
1. Sauté the Aromatics
- In a large saucepan, melt the butter over medium-high heat.
- Add the diced onion and sauté until soft and fragrant.
- Stir in the minced garlic and cook for about 30 seconds.
2. Cook the Grits
- Pour in the milk, water, salt, cayenne, and smoked paprika. Bring to a gentle boil.
- Slowly whisk in the grits, ensuring there are no clumps.
- Lower the heat to a low simmer, cover, and stir occasionally for 12-20 minutes until thick and creamy.




3. Finish with Cheese & Cream
- Remove from heat and stir in the shredded cheddar cheese until fully melted.
- Pour in the heavy cream and stir until smooth.
- Taste and adjust seasoning, adding more salt or black pepper if needed.






4. Serve & Enjoy!
Serve immediately while warm and creamy!
If the grits are too thick, stir in a little more milk or water.
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Chef Secrets & Pro Tips
- Whisk constantly when adding grits to prevent lumps.
- Use chicken broth instead of water for an extra depth of flavor.
- Add a splash of hot sauce for a spicy kick.
- For extra cheesiness, mix in Parmesan or Gouda alongside cheddar.
- Store leftovers in an airtight container and reheat with a splash of milk to restore creaminess.
Serving Suggestions
- Topped with crispy bacon and a soft-poached egg for breakfast.
- Paired with shrimp and andouille sausage for a Cajun Style Shrimp and Cheese Grits.
- Served alongside Southern Style Collard Greens and short ribs for the ultimate Southern dinner.
Common Questions
What’s the best type of grits for this recipe?
Old-fashioned coarse ground grits yield the best creamy texture. Avoid instant grits—they won’t have the same rich flavor.
Can I make this ahead of time?
Yes! Store leftover grits in the fridge and reheat with a splash of milk or chicken broth.
What if my grits turn out too thick?
Just stir in a little more liquid (milk or water) until they reach your desired consistency.
Storage & Reheating Tips
- Refrigerate in an airtight container for up to 4 days.
- Reheat on the stovetop over low heat, adding milk or broth as needed.
- Freeze in portions and thaw overnight in the fridge before reheating.
Nothing says Southern comfort food like a bowl of cheesy grits. Whether you're a lifelong grits fan or trying them for the first time, this recipe is guaranteed to win you over. So grab a spoon and dig in—you might just find yourself making these again and again!

More Southern Favorites
If you love the rich, comforting flavors of Southern cuisine, there’s no shortage of classic dishes to explore. These Southern favorites bring warmth, nostalgia, and plenty of soul to the table, perfect for pairing with a bowl of creamy cheese grits.

Southern Style Green Beans and New Potatoes – Slow-simmered with bacon and onions, this dish is packed with smoky, savory flavor and tender potatoes that soak up every bit of goodness.

Southern Creamed Corn – Sweet summer corn cooked in butter and cream, with just the right touch of black pepper, makes for a velvety, rich side dish that screams comfort food.

Southern Fried Chicken – Crispy, golden, and perfectly seasoned, this classic fried chicken recipe delivers that irresistible crunch on the outside and juicy, tender meat on the inside.

Southern Fried Cabbage with Bacon – A simple yet flavor-packed dish where caramelized cabbage meets smoky, crispy bacon, creating the perfect balance of sweetness and savoriness.

Southern Style Collard Greens – Slow-cooked with ham hocks or bacon, these greens are infused with deep, smoky flavors and finished with a splash of vinegar for a little kick.

Southern Cornbread Dressing – A holiday staple made with crumbled cornbread, sautéed aromatics, and a rich, savory broth that bakes into the perfect moist and flavorful side.

Before You Get Started! If you whip up this recipe, I’d love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y’all!
How to Make Creamy Southern Cheese Grits
Equipment
Ingredients
- 3 cups whole milk
- 2 cups water
- 1 ¼ cups old-fashioned corn grits
- 2 teaspoons Kosher salt
- ½ sweet onion finely diced
- 1 clove garlic minced
- 1 teaspoon fresh thyme leaves minced
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- 1 stick salted butter
- ¼ cup heavy cream
- 2 cups shredded sharp cheddar cheese
Instructions
Prepare the Base:
Cook the Grits:
- Cover and let simmer for 12-20 minutes, stirring occasionally, until thick and creamy.
Finish & Serve:
- Remove from heat and stir in the shredded cheddar cheese until fully melted.
- Pour in the heavy cream and stir until smooth.
- Taste and adjust seasoning if needed.
- If the grits are too thick, stir in ¼ – ¾ cup additional milk or water until the desired consistency is reached.
Notes
- Cheese: Try Smoked Gouda, Pepper Jack, Parmesan, or even mild goat cheese for a unique twist.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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