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

Description

Creamy Cheesy Grits is a comforting Southern dish made with smooth, slow-cooked white grits enriched with chicken broth, sharp cheddar cheese, and butter. Perfect for breakfast or as a rich side dish, these grits are packed with flavor and boast a lusciously creamy texture.

Ingredients

Units Scale

Liquids

2 cups water
2 cups chicken broth

Grits Base

1 cup white grits
1 teaspoon kosher salt

Flavorings & Add-Ins

2 tablespoons salted butter
1 cup shredded sharp cheddar cheese
Hot sauce, to taste
Salt and pepper, to taste

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Instructions

Prepare the Liquids: In a large saucepan, bring the water and chicken broth to a boil over medium-high heat. Having both boiling ensures the grits cook evenly and absorb maximum flavor.
Add Grits and Salt: Gently pour in the white grits and add the kosher salt. Immediately stir the mixture thoroughly to prevent the grits from clumping and to help them distribute evenly throughout the liquid.
Simmer the Grits: Reduce the heat to low so the mixture simmers gently. Cook the grits for about 30–35 minutes, stirring occasionally to prevent sticking and to achieve a smooth consistency.
Incorporate Cheese and Butter: Once the grits are tender and fully cooked, remove the saucepan from heat. Stir in the salted butter and shredded sharp cheddar cheese until melted and the mixture is creamy and homogenous.
Season and Serve: Add hot sauce, salt, and pepper to taste, adjusting the level of heat and seasoning as preferred. Serve the cheesy grits hot, either as a hearty breakfast or a delicious side dish.

Notes

For creamier grits, substitute some or all of the water with milk or heavy cream.
Adjust the amount of cheese to your preference, or try mixing in other cheeses for added depth.
To make vegetarian, use vegetable broth instead of chicken broth.
Stir the grits regularly to avoid lumps and sticking to the bottom of the pan.
Grits thicken as they cool; add a splash of milk or broth to reheat and loosen them up.

Nutrition

Serving Size: 1 serving
Calories: 329 kcal
Sugar: 1 g
Sodium: 853 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0.2 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 12 g
Cholesterol: 43 mg