Creamy Cheddar Cheese Grits

The steam rising from that saucepan still takes me back to a rainy Sunday morning when I decided cooking breakfast for everyone was exactly what I needed. I had no idea what I was doing with grits back then, honestly, and the first attempt came out like cement. Something about that失败的尝试 made me determined to get it right.

Last winter, my friend Sarah stayed over after a long week, and I made these while she sat at the counter watching the rain. She took one bite and went completely silent, then asked if I could teach her how to make them. Now she makes them every Sunday, and she texts me pictures every single time.

Ingredients

• Stone-ground grits: Trust me on this one, instant grits will give you a completely different texture
• Whole milk and water combination: The milk adds richness while water keeps it from becoming too heavy
• Sharp cheddar cheese: The sharpness cuts through all that creaminess and gives you something to really taste
• Cream cheese: This is my secret weapon for making restaurant style grits at home
• Unsalted butter: You want control over the salt level, especially with all that cheese going in
• Kosher salt: Season the cooking liquid properly and your grits will taste good from the inside out
• Black pepper and cayenne: Just enough heat to make things interesting without overwhelming the dish

Instructions

Get your liquids warm:

Combine the water, milk, and salt in a medium saucepan and bring it to a gentle simmer over medium heat. You do not want a rolling boil here, just enough movement that the surface starts to shimmer.

Add the grits slowly:

Whisk the grits into the simmering liquid gradually, stirring constantly as you go. This prevents lumps from forming and saves you from having to strain everything later.

Let them cook low and slow:

Reduce the heat to low and cook the grits, stirring frequently, until they are tender and the mixture has thickened nicely. This usually takes 20 to 25 minutes, and you cannot walk away during this part.

Make them creamy:

Stir in the butter and cream cheese until they have completely melted into the grits. The mixture should look glossy and smooth at this point.

Add the cheese:

Remove the saucepan from the heat and fold in the shredded cheddar cheese until everything is well combined. The residual heat will melt the cheese perfectly without separating it.

Season and serve:

Taste the grits and add more salt if needed, then season with black pepper and cayenne pepper if you like a bit of heat. Serve them right away while they are at their creamiest.

Save

My dad grew up eating grits every morning, and when I finally made a batch he approved of, he just nodded and said now that is how they are supposed to taste. That moment meant more than I expected it to.

Getting the Texture Right

The difference between good grits and great grits often comes down to patience and heat control. Too high heat will make them stick and scorch, while too low heat means they will take forever to cook through. I keep my flame at the lowest setting that still maintains a gentle bubble.

Make Ahead Strategy

You can cook the grits completely and hold them over very low heat, stirring in a splash of milk or water if they start to get too thick. They are best served immediately, but I have also reheated leftovers with a little extra liquid and they come back beautifully.

Serving Ideas That Work

These grits are substantial enough to stand alone as a main course, but they also play nicely with brunch classics. I have served them alongside scrambled eggs, under fried eggs, or as a base for shrimp when I want to make it more of a dinner thing.

• Crumble some cooked bacon on top for salty contrast
• Add sautéed mushrooms for earthiness and texture
• Finish with chopped chives or green onions for fresh color

Save

There is something about a bowl of creamy grits that makes everything feel like it will be okay. I hope you find that same comfort in your kitchen.

Recipe FAQs

→ What type of grits works best?

Stone-ground grits provide a hearty texture and absorb the creamy dairy components well, resulting in a rich finish.

→ Can I use a different cheese?

Sharp cheddar is preferred for its bold, tangy flavor, but other melty cheeses like Monterey Jack can be used for a milder taste.

→ How to prevent lumps while cooking grits?

Slowly whisk grits into simmering liquids while stirring constantly to keep the mixture smooth and lump-free.

→ Is it possible to make this dish ahead?

Yes, but for best texture, gently reheat with a splash of milk or water to loosen the grits before serving.

→ What seasonings enhance the flavor?

Salt and black pepper are essential; a small pinch of cayenne adds a subtle heat that complements the creamy cheese.