Easy Cheese Grits (Stone-Ground or Quick Grits)

These cheddar cheese grits are deliciously rich, creamy, and cheesy – the absolute greatest way to eat grits, in my opinion!

This may be the only grits recipe you’ll ever need, with options for stone-ground grits or fast grits.

Why Is This Recipe So Delicious?

• If you spend 5 minutes in the South, you’re likely to come across grits on a menu. They’re a local favorite! We eat them with eggs and bacon for breakfast, tender shrimp for brunch, and pork chops or braised short ribs for the evening. If you ask ten individuals how to prepare grits, you’ll probably get nine different solutions. To put it another way, I’ve tried a lot of grits and these might be my favorite.
• These cheese grits are impossible to dislike! Before you say, “Oh, I’ve had grits before, and I don’t care for them,” consider this. They don’t count if you’ve only ever eaten the crappy, dehydrated, pre-packaged instant grits served for free at a Best Western or Holiday Inn breakfast. Those aren’t the same grits as these. Those grits may or may not be gritted, depending on who you ask. These grits, on the other hand, are insanely rich and creamy, melt-in-your-mouth buttery and cheesy, and I’m kind of in love with them.
• This is a very quick dish, and depending on the sort of grits you use, you may make it even faster. I’ve included both quick cheese grits and stone-ground cheese grits directions below. Both are quite simple! Cooking time will be somewhat longer with stone-ground grits, but not by much.

Important Ingredients

Grits – Obviously! These pulverized, sifting corn course pieces are quite wonderful. Boil them, add some cream, and you’ve got yourself a fantastic creamy, thick, porridge-like dish.

I definitely recommend using stone-ground grits because they have the best flavor and texture. Quick grits will also work but avoid instant grits. They will lack the proper texture.

Cheese – This week, we’re making cheese grits with cheddar cheese, but you could use nearly any cheese you prefer! Parmesan would be fantastic.

Pepper jack, Monterey jack, smoked gouda, or a combination of cheeses could also be used. Simply choose a high-quality cheese that melts well.

Chef’s Advice

• To keep the half-and-half (or cream) from curdling when you add it to the grits mixture, start by bringing it to room temperature, then slowly pour it in while constantly stirring. The cheese can clump and become stringy in the same way. It will also assist if you remove the saucepan from the heat while adding these items.
• Grits can be seasoned however you choose! I kept this dish basic, with only a pinch of salt, to let the grits, butter, and cheddar shine through. For a savory side, season your cheddar grits with a blend of cayenne, smoked paprika, and garlic. Also wonderful with red pepper flakes or rosemary!
• The cheese grits’ consistency is entirely up to you! You can make your grits runnier by adding a little more half & half (or heavy cream, or milk). Allow them to cook a little longer if they’re too runny to reduce the liquid.

Cheese Grits

These cheddar grits are deliciously rich, creamy, and cheesy – the absolute greatest way to eat grits, in my opinion! This may be the only grits recipe you’ll ever need, with options for stone-ground grits or fast grits.

Ingredients

• 4 cups water
• 1 cup grits stone-ground OR quick grits
• ½ teaspoon salt
• 4 tablespoons unsalted butter
• ½ cup half and a half or heavy cream or milk, divided
• 1 ½ cup shredded cheese

Equipment

• Large saucepan with lid
• Large wooden spoon or silicone spatula

Instructions For Cheese Grits

Quick Grits

1. In a big saucepan, bring the water to a boil, then add the grits and salt slowly.
2. Reduce the heat to medium-low and cover the saucepan. Cook for 5 minutes, stirring periodically, or until thickened.
3. Remove the cover. 14 cup half-and-half, plus 1 tablespoon butter Continue to whisk while gradually adding the remaining half-and-half in one tablespoon increments. Stir until the mixture thickens and sputters a little. This should happen shortly after you finish stirring in the cream.
4. Taste the grits and season with extra salt if necessary. Stir in the cheddar cheese until it is completely melted and creamy. Serve immediately with more shredded cheese (optional).

Grits Made of Stone (Recommended)

1. In a large saucepan, bring 4 cups of salted water and 1 tablespoon of butter to a boil.
2. Gradually incorporate stone-ground grits. To avoid lumps, stir constantly.
3. Add 12 teaspoons salt and cover the skillet partially with a lid. Reduce the heat to medium or low. Cook for 15 minutes, stirring regularly to keep the mixture from sticking. Grits should be let to simmer, bubbling gently but not aggressively. Because my stove gets hot, I normally cook on medium-low.
4. Remove the lid and whisk in the remaining butter and 14 cups half-and-half. Continue to whisk, adding the remaining half-and-half in 1 tablespoon increments until the liquid thickens and sputters slightly for about 15 minutes.
5. Taste the grits and season with extra salt if necessary. Stir in the cheddar cheese until it is completely melted and creamy. Serve immediately with more shredded cheese (optional).

Notes

• Keep your distance from the stove! To keep the grits from sticking to the sides of the skillet, keep stirring them constantly.
• Before adding the half-and-half or cream to the grits, make sure all ingredients are near to room temperature to prevent curdling and clumping. When you add them, take the saucepan off the heat and add them slowly.

This recipe serves around 4 people. Your desired portion sizes will determine the number of servings. The nutritional values given are for one serving out of four using the ingredients mentioned and are approximate.

The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (not including the weight of the container in which the food is stored) by four. The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 410kcal, Carbohydrates: 33g, Protein: 14g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 580mg, Potassium: 128mg, Fiber: 1g, Sugar: 1g, Vitamin A: 824IU, Vitamin C: 1mg, Calcium: 255mg, Iron: 1mg, Net Carbs: 32g