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Cheese Grits Recipe

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The Creamiest Cheese Grits Recipe EverThe best classic southern grits are loaded with cheese and butter for the most incredibly creamy and super cheesy grits recipe! Enjoy for breakfast or as silky, savory dinner side dish with your favorite proteins.

Creamy Cheese grits in a white bowl with shredded cheddar cheese on top.

Why We Love This Cheese Grits Recipe

Kiss my grits!

If you’re a Southerner, you’ve surely heard or uttered this phrase at least once in your life. If you haven’t, well, then bless your heart!

Typically used as a sassy expression akin to “kiss my you-know-what,” the saying can also be playfully used by savvy chefs who know how to make the creamiest, cheesiest, absolutely best smack-your-mama-good grits.

Loaded with cheese, served in a large bowl, and topped with more cheese, the Creamiest Cheese Grits just beg to be dug into with a big spoon. Don’t be surprised if family and guests want to kiss the cook after you serve this grits recipe!

Grits are a terrific quick breakfast or side to whip up in less than 30 minutes. You want to keep an eye on them and stir often to ensure they don’t stick to the pot; but otherwise, there’s not much more to making cheese grits from scratch.

Cheese grits recipe in a bowl with a spoon scooping up a bite.

What Are Grits?

Corn grits are made from finely ground and boiled cornmeal. They naturally have a gritty texture and light, sweet corn flavor. When cooked with milk and butter, grits become wonderfully soft and creamy to create a porridge-like consistency.

They are one of my most beloved comfort foods for breakfast, as well as a favorite side to serve at dinner. There are few dishes that can claim to be so versatile as grits!

And the silkier and cheesier, the better!

Grits and butter in a dutch oven being whisked together.

Ingredients You Need

The best Southern-style grits are made with simple, wholesome ingredients and lots of robust spices.

Here is everything you need to make the Creamiest Cheese Grits ever:

  • MilkWhole milk is best for creating the creamiest grits.
  • WaterOr chicken broth for making savory dinner grits.
  • Corn gritsYou want old fashioned grits with cornmeal, not those instant grits. White corn grits are traditional in the south.
  • SeasoningsSalt, garlic powder, cayenne pepper, smoked paprika.
  • ButterAdds wonderful flavor and creaminess.
  • Cheddar cheese Or your preferred cheese.

For this recipe, we used half shredded cheddar cheese and half pepper jack cheese. I find this creates the perfect creamy texture and adds a bit of delicious heat to the grits.

However, feel free to use whatever cheese you like. The cheesiest, creamiest grits can be made with all cheddar, grated parmesan cheese, and even soft crumbled goat cheese, depending on how you’re planning to serve them. Just select a cheese that melts well.

Grits in a stockpot with cheddar cheese being stirred in.

How to Make Grits

Simply mix the milk, water, salt, garlic powder, cayenne pepper, and paprika in a large 6-quart sauce pot. Set over medium-high heat and bring to a boil.

Whisk the grits into the boiling water until there are no more clumps and lower the heat to medium-low. Cover and simmer according to the package instructions, stirring occasionally.

Once the grits seem soft and thick, stir in the butter and shredded cheese. Taste, and then season as needed.

How to Make Grits - cheesiest creamiest homemade grits being poured into a bowl.

Pro Tip: If the grits are thicker than desired, stir in another ¼ – ¾ cup water.

Pour the grits into individual bowls or a large serving bowl to share. They will continue to thicken as they cool. Sprinkle a generous amount of extra cheese on top and serve.

Get the Complete (Printable) Creamiest Cheese Grits Recipe Ever Below. Enjoy!

Bowl of grits with a hand above it sprinkling cheese on top.

Serving Suggestions

This recipe for Southern grits and cheese is so versatile, it can go with a plethora of other dishes!

Scratch-made grits are perfect to enjoy as-is for breakfast in a bowl. They are also delicious alongside bacon or sausage, fried eggs, and biscuits and gravy – if you’re family is feeling super hungry!

For dinner, try serving these creamy cheddar grits as a side dish with Grilled Pork Chops and applesauce. This meal has excellent sweet, smoky, and savory flavors. Or, top your grits with a large helping of pulled pork!

You can also serve zesty beef or veggie tomato ragu on top of a creamy bed of parmesan grits. Enjoy with a side of crusty garlic bread and fresh salad.

And, of course, we all know and love Shrimp and Grits as a classic Southern dish. This is my husband’s favorite dinner, and is excellent to make for special occasions while still not requiring much effort.

However you choose to enjoy, I hope you and your family love this best cheese grits recipe as much as we do!

close up of cheese grits in a bowl with a spoon.

Frequently Asked Questions

How should I store leftover cheese grits?

Store any leftovers of cheesy grits in an airtight container in the refrigerator for up to 5 days! To reheat, warm the homemade grist on the stovetop with a splash of water, milk or heavy cream until heated through!

What are the different types of grits you can get at the store?

There are stone ground grits, regular grits, and quick-cooking grits. Stone ground grits are the least processed since they are ground literally with stone. They take the longest to cook and have a grittier texture. Regular grits have a medium grind and cook in about 10 minutes. They are the most common! Quick grits or instant grits have the smallest grind and cook in about 5 minutes. You can use whichever of the grits that you like in this easy cheese grits recipe, but stone ground and regular have the most flavor!

Is cornmeal the same as grits?

No, cornmeal is not the same as grits. Although they look similar and have a similar texture, be sure not to confuse grits with cornmeal.

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5 from 23 votes
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Cheese Grits Recipe

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
The Creamiest Cheese Grits Recipe Ever – The best classic southern grits are loaded with cheese and butter for the most incredibly creamy and super cheesy grits recipe! Enjoy for breakfast or as silky, savory dinner side dish.
Servings: 6 servings



  • Mix the milk, water, salt, garlic powder, cayenne pepper, and paprika in a large 6 quart sauce pot. Set over medium-high heat and bring to a boil.
  • Once boiling, whisk in the grits, until there are no clumps. Lower the heat to medium-low. Cover and simmer for 12-20 minutes, (depending on the package instructions) stirring occasionally.
  • Once the grits seem soft and thick, stir in the butter and shredded cheese. Taste, then season as needed.
  • If the grits are thicker than desired, stir in another ¼ – ¾ cup water. They will continue to thicken as they cool.



You can incorporate any type of cheese you like.
This recipe is a great make-ahead. Just rewarm on the stovetop with a splash of water or milk.


Serving: 1serving, Calories: 411kcal, Carbohydrates: 33g, Protein: 14g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 72mg, Sodium: 1108mg, Potassium: 239mg, Fiber: 1g, Sugar: 7g, Vitamin A: 976IU, Calcium: 347mg, Iron: 1mg
Course: Breakfast, Main, Main Course, Side Dish
Cuisine: American, Southern
Author: Sommer Collier

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32 comments on “Cheese Grits Recipe”

  1. Pingback: 75 Delicious Southern Sunday Dinner Ideas - FXP Recipes

  2. This is now my go-to recipe for grits! Their luscious and delicious. (The only change I make is I use chicken broth instead of water.) Thanks so much! 

  3. Made this ahead in six servings.  Tasted great and could reheat each daily serving in the microwave with added milk.  Topped with a fried egg and it was great.

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  6. I’ve been looking at recipes for cheese grits because I’m gonna try to make them this Saturday for Christmas eve dinner. I have my Grandmothers recipe but I wanted them creamy. I will be making them in a pyrex dish. I hope they will turn out.

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  9. Soooo good! Best grits we’ve made yet! Love the spice combination. 

  10. Made these today but with 2c milk and 3c whey leftover from quark making. It’s delicious and the whey gives it that little tang I like and usually achieve with lemon juice. Usedextra sharp white cheddar. 
    Thanks for a great recipe

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  14. A hit at our table. These creamy cheesy grits delivered. I paired them with a robust tomato caper sauce and grilled halibut. Everyone was happy and wanted seconds.

  15. Fantastic! Super creamy, cheesey- perfect!

  16. Perfect comfort food!   I just made these, halved the recipe.   Used 1% milk and they were still very creamy.  I will definitely make these again. 

  17. Um this recipe was amazing! It was a huge success at my breakfast party! I didn’t have milk so I did 1 cup of heavy whipping cream and 2 cups of almond milk and it ended up amazing. 

  18. I just made these (scaled down for two) and paired it with roasted tomatoes, it tasted really good! I probably wouldn’t eat a whole bowl of it without the tomatoes, but it was really cheesy and creamy, and the spices were nice although I’ll add more next time. I cooked it for about 13 minutes, with very coarse corn grits, I would cook them for 15 next time :)

    Thanks for the great recipe!

  19. So. Good! I added more liquid cause my was absobing way too quick but damn I want to eat the whole pot!

  20. I have never made grits before and now I am addicted. These are easy and delicious – even got two thumbs up from my Mother and Mother-in-law who both left with a copy of the recipe in hand. I can’t wait to make these again. Thanks for the awesome recipe!

  21. The absolute best recipe I have ever tried for cheese grits. These paired well with cajun shrimp!

  22. I’ve tried several recipes and this one is the best. My husbands family is from Alabama and so high standard. He really liked them. I paired them with pecan crusted catfish. 

  23. Best cheese grits ever

  24. One of my favorites! These are so creamy and tasty! Love it!

  25. This recipe is so delicious and tasty! I love cheese grits! They are my favorite! I will definitely be making this again!

  26. I love how creamy this is! Such a huge hit at my house!

  27. This was awesome! I added pepper jack cheese and red bell pepper and it was super pretty!

  28. I’m a grits amateur, or not even that just an eater, have never made them, but love the idea of a creamy or creamy-er version, so will try! thank you!

  29. I’m not usually a fan of grits, but this recipe is one for the books!

  30. I have “corn grits also known as polenta”. Can I use this for my grits?