This Southern Cheese Grits Recipe is such a southern staple, especially here in Louisiana where we live, but Grits can be found all over the South served with Breakfast!

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Silky smooth Cheesy Grits are also perfect served as Shrimp and Grits as well as a bunch of other possibilities! They are a perfect accompaniment to a lot of dishes!

Groceries you'll need: Ingredients

See recipe card at the bottom of this post for quantities.

Recipe Walkthrough: Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

• Step 1: Add water and salt to a large pan and bring to a boil.
• Step 2: Reduce heat to low-med and stir in the grits. Cook for 4-5 minutes continuously stirring.
• Step 3: Remove from the heat and add the butter, cheese and pepper.
• Step 4: Stir until blended and creamy.

How are Grits normally served

This Southern Cheese Grits Recipe is the perfect accompaniment to many foods! The most famous is breakfast (like in my image above), but can be served with Shrimp and Grits, pork chops, as well as a side to many meals! Best served in a bowl to the side.

My husband loves to top his with a fried egg and some crispy bacon on the side. Tastes great with some Cajun deviled eggs too.

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Recipe variations and substitute ideas

• Cheese - I like to use a combination of extra sharp cheddar cheese as well as Monteray Jack, but these cheeses can be changed out for your favorite.
• There are different types of Grits, as following:
  • STONE GROUND GRITS - These are the old fashioned version of regular grits. This is the type that would have been used back in the nineteenth century. They take roughly 30-60 minutes to cook.
  • HOMINY GRITS - This type of grits are where the hull and the germ have been removed.
  • QUICK COOKING GRITS - Uncooked and ground very fine to help cook quicker. (The type I use in this recipe)
  • INSTANT GRITS - These are ground fine, precooked and dehydrated. If you've seen the movie "My Cousin Vinny" there's a scene where they discuss cooking grits. They say "No self respecting southerner would use instant grits!" Lol, I'm not sure about all that, with the advancement of technology these days I say why not take advantage of some of the opportunities to save time this offers us!
• Jalapenos - If you like a little spice in your grits go ahead and add some jalapenos, this gives a whole new dimension to the cheese grits!
• Cauliflower Grits - If you're on a keto diet, you could try a keto grits recipe - usually uses cauliflower instead of corn.
• Chicken Broth - you could use chicken broth instead for the fluid.
• Heavy Cream - you could add this for richness.
• Parmesan Cheese - top with a little of this for added salty flavor.

How to store leftovers

Stone ground grits do lose freshness very quickly so it's recommended they be stored in the freezer.

Once grits have been cooked and cooled they're best stored in the refrigerator in an airtight container. They'll be good for 3-4 days. When reheating you may need to add a little more fluid.

More breakfast recipes I think you'll love

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