Southern Soul Food 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. Cheese Grits
Stone-ground grits simmered in broth until creamy, then stirred with butter, cream, and sharp cheddar for a rich Southern side.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Boil Liquids: In a medium heavy-bottomed saucepan, bring the chicken broth, water, and kosher salt to a rolling boil over medium-high heat.
- 2
Whisk in Grits: Slowly pour the stone-ground grits into the boiling liquid in a steady stream while whisking constantly. This prevents lumps from forming.
- 3
Simmer: As soon as the mixture returns to a boil, immediately reduce the heat to the lowest possible setting. Cover the saucepan with a tight-fitting lid.
- 4
Slow Cook: Let the grits simmer for 25 to 30 minutes. Uncover and whisk the grits vigorously every 5 to 7 minutes to release their starches, which creates a naturally creamy texture, and to ensure they don't stick to the bottom of the pan.
- 5
Add Richness: Once the grits have absorbed the liquid and are tender to the bite, remove the saucepan from the heat. Whisk in the butter and heavy cream until fully incorporated.
- 6
Add Cheese: Gradually fold in the freshly grated sharp cheddar cheese, garlic powder, and a dash of hot sauce. Stir gently until the cheese is completely melted and the grits are smooth, velvety, and thick. Serve immediately.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many 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 serving480
Calories
15 g
Protein
34 g
Carbs
32 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 are stone-ground corn cooked into a porridge, a dish with roots in Native American nixtamalized corn that became a defining Southern breakfast and side. Cheese grits elevate the everyday bowl into a richer dish, common from Lowcountry shrimp-and-grits plates to Sunday tables.
Listahan note
This version cooks stone-ground grits low and slow for 25 to 30 minutes with regular vigorous whisking, releasing their starch for a naturally creamy texture before any cream or cheese is added.
Technique cues
- Whisking the grits in a steady stream into boiling liquid, not dumping them, is what prevents the lumps that ruin the texture.
- Whisking vigorously every 5 to 7 minutes during the slow cook agitates out the corn starch, which is what makes the grits creamy without relying only on dairy.
- Cheese is folded in off the heat, since boiling cheese into the pot makes it grainy and oily instead of smooth.
Kitchen flow
- Parallel prep
- Grate the cheese while the grits slow-cook so it is ready to fold in the instant the pot comes off the heat.
- Make-ahead
- Cook the grits ahead and reheat with extra broth or milk, whisking to loosen them back to creamy.
- Leftover move
- Chill leftover grits in a pan, slice into squares, and pan-fry them crisp for a second meal.
- Cleanup rhythm
- Fill the saucepan with hot water right away so the starchy film does not cement to the bottom.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
stone-ground grits
Base starch
Purpose: Their coarse grind gives the dish its hearty corn flavor and creamy body over the long cook.
Handling: Pour slowly into boiling liquid while whisking to keep them lump-free.
Adaptation: Do not use instant or quick grits; they turn pasty and lack the corn flavor.
sharp cheddar cheese, freshly grated
Flavor and richness
Purpose: Sharp cheddar melts into the hot grits and gives the dish its savory tang.
Handling: Grate it fresh and fold in off the heat so it melts smoothly without seizing.
Adaptation: Pepper jack adds heat, or smoked gouda adds depth; both melt well grated fresh.
chicken broth and water
Cooking liquid
Purpose: Half broth seasons the grits from within for more savory depth than water alone.
Handling: Bring to a rolling boil with the salt before the grits go in.
Adaptation: Use all water plus a little more salt for a vegetarian, milder base.
heavy cream or whole milk
Final richness
Purpose: Stirred in at the end it loosens and enriches the grits to a velvety finish.
Handling: Add off the heat with the butter so it incorporates without scorching.
Adaptation: Whole milk makes a lighter bowl; heavy cream makes it lush and thick.
unsalted butter
Gloss and flavor
Purpose: It rounds out the grits and adds a glossy richness alongside the cheese.
Handling: Whisk in off the heat just before the cheese so it emulsifies smoothly.
Adaptation: No real substitute; the butter is part of the classic finish.
Technique notes
- Keep the heat at the lowest possible setting under a tight lid; grits scorch fast if the simmer is too strong.
- Add the cheese gradually in handfuls so each addition melts before the next, keeping the texture smooth.
- Serve immediately, since grits stiffen quickly as they cool and a rest dulls the creamy texture.
Ingredient swaps
- Dairy-free direction
- Use a plant butter, oat milk for the cream, and a melting vegan cheddar; whisk the cheese in off heat as usual.
- Lower-sodium direction
- Use unsalted broth and a sharp cheese sparingly, since cheese carries most of the salt.
- Vegetarian direction
- Replace the chicken broth with vegetable broth or all water for a meat-free base.
Serve alongside
- Sauteed garlic shrimp
- Fried eggs over easy
- Crispy bacon
- Sauteed greens
- Hot black coffee
- Fresh orange juice
- Bloody Mary
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container for up to 3 days; they firm up considerably when cold.
- Reheat in a saucepan with a splash of broth or milk, whisking until creamy again.
- Grits do not freeze well as a porridge; they turn grainy, so keep them refrigerated only.
Equipment
- Heavy-bottomed saucepan with a tight lid
- Sturdy whisk for releasing starch
- Box grater for fresh cheese
- Wooden spoon for the final fold
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