Creamy Cheese Grits
Slow-simmered stone-ground grits finished with sharp cheddar make a comforting, inexpensive breakfast or side dish.
Prep5 min
Cook25 min
Total30 min
Yield4 servings
LevelBeginner
Creamy Cheese Grits
Ingredients
US measurements with metric in parentheses.
Instructions
- Bring the water and salt to a gentle boil in a medium saucepan.
- Slowly whisk in the grits so no lumps form.
- Reduce heat to low, cover and cook 20 to 25 minutes, stirring every 5 minutes, until thick and creamy.
- Stir in butter, cheddar and pepper until melted. Add a splash of hot water or milk if too thick.
- Taste, adjust salt and serve hot.
Tips for success
- Stone-ground grits take longer but taste better than instant.
- Stir often near the end so the bottom does not scorch.
Substitutions
- Swap cheddar for pepper jack for a kick.
- Use olive oil instead of butter, and skip the cheese, for a dairy-free bowl.
Storage & reheating
Refrigerate up to 4 days. Reheat with a splash of milk or water, stirring until smooth.
Estimated nutrition per serving
Estimate only. Calculated roughly from typical ingredients; real values vary by brand and portion.
| Calories | ~290 kcal |
|---|---|
| Protein | ~11 g |
| Carbohydrates | ~28 g |
| Fat | ~15 g |
Frequently asked questions
Are grits the same as polenta?
They are similar coarse-ground corn porridges. Grits are traditionally from white or yellow dent corn, polenta from flint corn, but they can be swapped.