Creamy Cheddar Grits

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Grits in a bowl topped with cheddar cheese
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Growing up in Charleston, grits were a staple of my childhood. For over 20 years of my life, I don’t think I had bad grits. After college, I moved north. New York and Philadelphia had amazing food, of course, but it was almost impossible to find good Southern food or soul food. It was a very confusing experience the first time I tried grits at a diner at breakfast. I was presented with a bowl of something runny, bland, and not at all what I was used to eating. That was the start of several years of making grits only at home. Now that I live near Annapolis, I am able to get good grits at restaurants, but I’m still a tad skeptical sometimes.

This recipe uses quick grits. If you want to use stone ground, they will take a lot longer to cook. I don’t recommend using instant grits.

Grits in a bowl topped with cheddar cheese
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5 from 1 vote

Creamy Cheddar Grits

Thick, flavorful creamy cheddar grits are a perfect comfort food.
Cook Time10 mins
Resting Time5 mins
Total Time15 mins
Course: Breakfast, Side Dish
Cuisine: American, Southern
Keyword: cheddar grits, cheese grits, creamy grits, grits
Servings: 2 servings
Calories: 546.4kcal


  • 1 cup chicken or vegetable stock
  • cup heavy cream
  • ½ tsp kosher salt
  • ¼ tsp white pepper
  • cup quick grits (not instant)
  • 2 tbsp butter cut into cubes
  • cup shredded cheddar cheese


  • Whisk together stock, heavy cream, salt, and pepper in a saucepan and bring to a boil.
  • Whisk in grits and reduce heat to low.
  • Cook for 10 minutes, whisking frequently.
  • Stir in butter and cheese.
  • Turn off heat, cover, and let rest for 5 minutes.


Calories: 546.4kcal | Carbohydrates: 34.1g | Protein: 14.99g | Fat: 39.07g | Saturated Fat: 24.2g | Polyunsaturated Fat: 1.61g | Monounsaturated Fat: 11.22g | Cholesterol: 125mg | Sodium: 1495.9mg | Fiber: 0.8g | Sugar: 1.57g
Grits topped with cheddar cheese in a bowl

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