Can I use quick grits or instant grits in this recipe?

Traditional, stone-ground grits are highly recommended for the best flavor and texture, but if you’re in a time crunch, quick grits will work—just adjust the cooking time according to the package. Instant grits aren’t ideal as they tend to be less creamy.

How do I avoid lumpy grits?

Pour the grits in slowly while stirring constantly as soon as your liquid boils. Keep the mixture moving in the first few minutes, then stir occasionally as it simmers. This method guarantees lump-free, creamy results every time.

Can I make these grits vegan or dairy-free?

Absolutely! Use vegetable broth, plant-based butter, and your favorite vegan cheese for a dairy-free version. Unsweetened non-dairy milk (like oat or almond) can be used in place of some of the water for extra creaminess.

Why did my grits get so thick after cooling?

It’s completely normal—grits solidify and thicken as they sit. When reheating, simply add a splash of water, milk, or broth and stir until they return to their original creamy consistency.

Creamy Cheesy Grits Recipe

Name: Creamy Cheesy Grits Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Southern American
Ingredients: 2 cups water; 2 cups chicken broth; 1 cup white grits; 1 teaspoon kosher salt; 2 tablespoons salted butter; 1 cup shredded sharp cheddar cheese; Hot sauce, to taste; Salt and pepper, to taste

Craving something deeply comforting, impossibly creamy, and lightning-fast to pull together after a long day? Allow me to introduce these Creamy Cheesy Grits—a soul-warming side (or breakfast!) that’s bursting with rich, cheesy flavor and the kind of velvety texture that keeps you reaching in for “just one more spoonful.” If you’re new to grits, get ready for an easy, foolproof introduction to this Southern classic. With straightforward ingredients and almost no fuss, this recipe will have you hooked—perfect for busy weeknights or slow, indulgent brunches. The best part? These grits come together with pantry basics but deliver restaurant-quality results.

Why You’ll Love This Recipe

Perfect for Hectic Evenings: No complicated techniques or hard-to-find ingredients—just quick, simple comfort food with minimal hands-on time.
Ridiculously Creamy and Cheesy: That dreamy texture and sharp cheddar tang? Absolutely irresistible, whether you’re a longtime grits lover or a total newbie.
Versatile and Satisfying: Enjoy them for breakfast, as a starchy side with dinner, or even as a midnight snack. They’ll work alongside almost anything!
Crowd-Pleasing: Vegetarians, kids, cheese-fanatics—pretty much everyone falls in love at first bite.

Ingredients You’ll Need

Gather these ingredients for the ultimate, no-fail Creamy Cheesy Grits:

Water: Delivers the right consistency, ensuring the grits cook evenly and don’t become too dense.
Chicken Broth: Infuses savory, deep flavor right from the start. Vegetable broth also works for a vegetarian twist.
White Grits: Classic, stone-ground grits provide the ideal creamy base. Avoid instant or quick-cooking; the texture just isn’t the same.
Kosher Salt: Essential for bringing out all the nuanced flavors in both grits and cheese.
Salted Butter: Adds incredible richness and helps achieve that silky, melt-in-your-mouth finish.
Shredded Sharp Cheddar Cheese: Provides a bold, cheesy flavor—don’t skimp! Freshly shredded is always best for perfect melting.
Hot Sauce: Adds just a little kick and brightness; totally customizable depending on your heat tolerance and tastes.
Fresh Cracked Black Pepper and Additional Salt: To finish. Season to your liking just before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Love a riff on a classic? Here are a few ways to put your stamp on these dreamy grits:

Make It Vegetarian: Swap chicken broth for veggie broth without missing out on any depth of flavor.
Amp Up the Cheese: Try adding a bit of smoked gouda or pepper jack for extra flair, or a handful of Parmesan for a nutty finish.
Add Cream: Stir in a splash of heavy cream at the end if you’re after maximum decadence.
Mix-Ins and Toppings: Roasted corn, sautéed mushrooms, bacon crumbles, or a runny fried egg—go wild! Grits play well with all kinds of savory partners.
Turn Up the Heat: Stir in more hot sauce or toss in a pinch of cayenne for a spicier experience.

Note: Don’t hesitate to adjust based on what’s already in your fridge or pantry—grits are super forgiving!

How to Make Creamy Cheesy Grits

Step 1: Boil Water & Broth

Pour water and chicken broth into a large saucepan and bring to a boil. This blend ensures every bite of grits is seasoned from within.

Step 2: Add Grits and Salt

Slowly stir in the white grits and kosher salt. Stir right away and keep those grits moving—this prevents clumping and guarantees silky smooth results.

Step 3: Simmer on Low

Reduce the heat all the way down and simmer uncovered, stirring occasionally. Let the magic happen for 30–35 minutes until the grits are tender and beautifully thickened.

Step 4: Stir In the Good Stuff

Once the grits reach perfect creaminess, remove from heat. Immediately stir in butter and shredded sharp cheddar cheese, letting both fully melt. That golden, gooey swirl is pure comfort.

Step 5: Season and Serve

Taste, then add salt, pepper, and a dash (or more) of hot sauce to suit your style. Serve piping hot, and watch them disappear!

Note: Don’t rush—let the grits fully thicken for that signature creamy texture.

Pro Tips for Making the Recipe

Go Low and Slow: Resist the urge to crank the heat; gentle simmering is key for smooth, creamy grits.
Stir Often but Not Constantly: Occasional stirring prevents sticking or burning, especially towards the end of cooking.
Use Freshly Shredded Cheese: Blocks melt better and keep the final dish lusciously creamy, not oily or grainy.
Salt in Layers: Season as you go for the most balanced flavor.
Finish with Flavor: A swirl of butter or dash of hot sauce right before serving adds an extra layer of yum.

How to Serve

Cheesy grits might just be the most versatile “blank canvas” on your table.

Classic Pairings

Serve alongside shrimp for the beloved “shrimp and grits,” or spoon next to roasted chicken, grilled sausage, or BBQ pork.

Breakfast Magic

Top with a fried or poached egg and a little sautéed spinach or bacon for a stick-to-your-ribs start.

Dressed-Up Sides

Sprinkle with scallions, chives, or crispy shallots, or pair with a simple green salad for balance.

Comfort Food Bowls

Make it a one-bowl wonder: pile on roasted veggies, leftover pulled pork, or spicy beans.

Make Ahead and Storage

Storing Leftovers

Cool leftover grits to room temperature, then transfer to an airtight container in the fridge. They’ll keep well for up to 3–4 days.

Freezing

Pour cooled grits into containers or freezer bags. Freeze for up to a month. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop with a splash of water, broth, or milk, stirring until creamy again. The microwave works in a pinch—again, just add a bit of liquid if needed.

Note: Grits thicken as they cool; don’t worry! A little extra liquid while reheating brings them right back to life.

FAQs

Can I use quick grits or instant grits in this recipe?

Traditional, stone-ground grits are highly recommended for the best flavor and texture, but if you’re in a time crunch, quick grits will work—just adjust the cooking time according to the package. Instant grits aren’t ideal as they tend to be less creamy.
How do I avoid lumpy grits?

Pour the grits in slowly while stirring constantly as soon as your liquid boils. Keep the mixture moving in the first few minutes, then stir occasionally as it simmers. This method guarantees lump-free, creamy results every time.
Can I make these grits vegan or dairy-free?

Absolutely! Use vegetable broth, plant-based butter, and your favorite vegan cheese for a dairy-free version. Unsweetened non-dairy milk (like oat or almond) can be used in place of some of the water for extra creaminess.
Why did my grits get so thick after cooling?

It’s completely normal—grits solidify and thicken as they sit. When reheating, simply add a splash of water, milk, or broth and stir until they return to their original creamy consistency.

Final Thoughts

There’s something magical about a bowl of Creamy Cheesy Grits—simple ingredients, minimal effort, and maximum comfort. Whether you’re feeding your family after a busy night or inviting friends over for brunch, this recipe delivers joy in every spoonful. Don’t be afraid to make it your own and savor the creamy, cheesy goodness any night of the week. Give it a try—you might just discover your new favorite comfort food.