Make the best creamy Southern cheese grits using sharp cheddar and heavy cream. This recipe delivers rich, savory flavor and a smooth texture, perfect for breakfast or as a comforting side dish.
Author:ethancarter
Prep Time:5 min
Cook Time:25 min
Total Time:30 min
Yield:4 servings 1x
Category:Side Dish
Method:Stovetop
Cuisine:Southern
Diet:Vegetarian
Ingredients
Scale
1 cup stone-ground grits (or quick-cooking grits for faster prep)
4 cups water or chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream
4 tablespoons unsalted butter
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese (optional, for extra melt)
1/4 teaspoon garlic powder
Instructions
Bring the water or chicken broth and salt to a boil in a medium saucepan. If you use water, add 1/2 teaspoon of salt now.
Slowly whisk in the grits to prevent lumps. Reduce the heat to low.
Cook the grits according to package directions, stirring frequently to keep them from sticking. For stone-ground grits, this may take 20 to 30 minutes. For quick grits, cook for 5 minutes.
When the grits are tender and have absorbed most of the liquid, stir in the heavy cream and butter until melted and combined.
Remove the saucepan from the heat. Stir in the shredded sharp cheddar cheese, Monterey Jack cheese (if using), pepper, and garlic powder until the cheese is fully melted and the mixture is smooth and creamy.
Taste the cheese grits and add more salt if needed. Serve immediately as a savory cheddar grits side dish or for breakfast.
Notes
For the creamiest texture, shred your own cheese instead of using pre-shredded varieties, as they contain anti-caking agents that affect melting.
Using chicken broth instead of water adds depth to this ultimate southern side dish.
If you prefer a baked cheese grits casserole style, transfer the finished mixture to a baking dish, top with extra cheese, and bake at 350°F (175°C) for 15 minutes until bubbly.