Breakfast Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Creamy Grits
Slow-simmered stone-ground grits enriched with butter and cheese, a Southern breakfast staple often served alongside eggs and bacon.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
4 steps- 1
Bring water or broth and milk to a boil in a saucepan.
- 2
Whisk in grits and salt, reduce heat to low, and simmer, stirring often, for 20-25 minutes until thick and creamy.
- 3
Stir in butter and cheddar cheese until melted and smooth.
- 4
Season with black pepper and serve hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
82/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving400
Calories
16 g
Protein
37 g
Carbs
21 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Grits grew from Indigenous corn traditions in the American South, where dried corn was ground and simmered into a filling porridge. In Southern breakfast cooking, stone-ground grits are prized because they keep a little texture and corn flavor instead of turning into a completely smooth mush.
Listahan note
This version keeps the method straightforward and puts the focus on slow simmering, steady stirring, and adding the butter and cheddar after the grits have softened. The result should be creamy but still spoonable, with the cheese supporting the corn instead of burying it.
Technique cues
- Whisk the grits in slowly once the liquid boils. Dumping them in all at once can leave small dry clumps that are hard to fix later.
- Keep the heat low after the first boil. Grits thicken from gentle hydration, and high heat can make the bottom scorch before the grains are tender.
- Add the cheese off the strongest heat. Cheddar melts more smoothly when the grits are hot but no longer bubbling hard.
Kitchen flow
- Parallel prep
- Start eggs, bacon, or greens while the grits simmer, but keep the grits pot within stirring reach.
- Make-ahead
- Cook the grits until just creamy, then loosen with a splash of milk or broth when reheating.
- Leftover move
- Spread leftover grits in a shallow dish, chill until firm, then slice and pan-fry for a crisp-edged breakfast side.
- Cleanup rhythm
- Fill the saucepan with warm water right after serving so the cooked-on corn releases before it dries.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Stone-ground grits
Corn base
Purpose: Stone-ground grits give the dish its coarse texture and deeper corn flavor.
Handling: Whisk them into the hot liquid in a thin stream, then stir often as they swell.
Adaptation: Quick grits cook faster but taste milder and need less time on the stove.
Water or chicken broth
Cooking liquid
Purpose: The liquid hydrates the grits and sets the overall savory depth of the bowl.
Handling: Bring it to a full boil with the milk before adding the grits so the simmer starts evenly.
Adaptation: Use all water for a cleaner corn flavor or chicken broth for a more savory breakfast plate.
Whole milk
Creamy body
Purpose: Milk softens the edge of the corn and gives the finished grits a rounder texture.
Handling: Watch the pot closely once milk is added because it can foam up quickly at a boil.
Adaptation: Half-and-half makes the grits richer; more broth keeps them looser and more savory.
Butter
Finishing fat
Purpose: Butter gives the grits gloss and helps carry the cheddar through the pot.
Handling: Stir it in after the grits are tender so it melts into the finished base instead of separating during the simmer.
Adaptation: A smaller amount of butter keeps the bowl lighter while still smoothing the texture.
Shredded sharp cheddar cheese
Savory finish
Purpose: Sharp cheddar adds saltiness, tang, and a familiar Southern breakfast richness.
Handling: Use shredded cheese and stir it in gradually so it melts without clumping.
Adaptation: Mild cheddar gives a softer flavor; pepper Jack adds heat and a stretchier melt.
Black pepper
Final seasoning
Purpose: Black pepper cuts through the butter and cheese without taking over the corn flavor.
Handling: Grind it in at the end so the aroma stays fresh.
Adaptation: White pepper gives a quieter pepper note if you want a more uniform-looking bowl.
Technique notes
- If the grits look thick before they taste tender, add a small splash of hot liquid and keep cooking rather than stopping early.
- Stir across the bottom corners of the saucepan, not just the middle, because thick grits catch first along the edges.
- Season at the end after the cheddar melts; broth and cheese can change how much salt the pot needs.
Ingredient swaps
- Broth variation
- Use chicken broth for a more savory bowl, or use water when you want the corn and cheddar to be the main flavors.
- Richer finish
- Replace part of the milk with half-and-half and keep the heat low so the texture stays smooth.
- Less-rich finish
- Use a little less butter and cheese, then loosen with extra milk or broth to keep the grits creamy.
- Cheese change
- Swap sharp cheddar for mild cheddar, smoked cheddar, or pepper Jack depending on whether you want softer flavor, smoke, or gentle heat.
Serve alongside
- Soft scrambled eggs
- Crisp bacon
- Sausage patties
- Sauteed collard greens
- Hot coffee
- Sweet tea
- Tomato juice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooled grits in a sealed container; they will firm up as they chill.
- Reheat on the stovetop or in the microwave with splashes of milk or broth, stirring until creamy again.
- Freeze in a flat container, thaw in the refrigerator, then reheat gently with extra liquid to restore the texture.
Equipment
- Medium heavy-bottomed saucepan
- Balloon whisk
- Heatproof spatula
- Box grater
Make this household-aware
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