Make this simple Creamy Southern Cheese Grits Recipe with Heavy Cream! These grits are rich, cheesy, and incredibly delicious. Use chicken broth instead of water to add more flavor, creating the ultimate main dish or side dish.
Updated November 2025: Enhanced cooking instructions for smoother, creamier texture, added a detailed FAQ section answering your most common questions, included storage and reheating tips based on reader feedback, and expanded serving suggestions for breakfast through dinner. Originally posted February 14, 2024.
As someone who grew up making grits several times a week in my Florida kitchen,
I've perfected the technique for achieving that signature creamy, smooth texture
Southerners know and love. This recipe combines traditional methods with a few
elevated touches, using chicken broth for depth of flavor and heavy cream for
extra richness that makes these grits taste restaurant-quality.
Growing up in Florida, grits frequently made a regular appearance at our breakfast
table, paired with homemade biscuits, crispy bacon, and eggs for a full country
breakfast. Now, since I was raised where grits are made with salt and NOT sugar,
this recipe stays true to that savory Southern tradition 😉
Let's get started!
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⏱️ Quick Recipe Facts
- Total Time: 15 minutes
- Difficulty Level: Easy (Perfect for beginners!)
- Equipment: Just a saucepan and whisk
- Servings: 4-6 servings
- Best For: Breakfast, lunch, or dinner side dish
Why You'll Love Southern-Style Grits
- They're savory and creamy!
- Grits can be quickly customized to your desired preference. You can easily make them buttery, cheesy, spicy, or herby. Need to make them multiple different ways at once? Simply stir in the additional ingredients before serving.
- Southern grits are quintessential comfort food.
Equipment Needed
To make perfect cheese grits, you'll need just a few basic kitchen tools:
- Medium saucepan (3-4 quart capacity) - Must have a heavy bottom to prevent sticking.
- Whisk - Essential for smooth, lump-free grits (much better than a spoon).
- Measuring cups and spoons - For accurate ingredient ratios.
- Wooden spoon - For stirring once the grits thicken.
Type of Grits
There are a few different types of grits, they can even come in yellow corn grits or white corn grits.
- Regular or Quick Cooking: Quick grits are finely ground and are ready faster in 5 to 10 minutes. Regular grits have a bigger medium-sized ground and can be ready in 10 to 15 minutes. I prefer to use either of these, but if you're short on time choose quick grits, also sometimes labeled as quick cooking grits. I prefer to use either of these.
- Traditional Stone-Ground Grits: Whole dried corn kernels that are coarsely ground using old-fashioned methods. They're usually less processed and take longer to cook. These work beautifully in this recipe if you have extra time for slow-cooked Southern comfort food.
- Instant Grits: These grits usually come in single-serving packets and have a very fine texture. They may be precooked and dehydrated so by adding hot water, they're ready in minutes and cook the fastest.
- Hominy Grits: Dried white or yellow corn kernels from which the hull and germ have been removed. Coarsely ground and can be found in shelf-stable packaging or a can.
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Ingredients You'll Need
The ingredient list is short and simple, just like many of my favorite Southern recipes, so you should be able to easily locate everything that you need at any local grocery store.
- Grits -The main ingredient required to make grits. I prefer to use quick grits or quick cooking grits. They're finely ground and cook slightly quicker than old fashioned grits. Feel free to use any that you prefer, just keep in mind that different types may require you to adjust the cooking time.
- Chicken Broth - Adds additional savory flavor to the grits and using this will require less seasoning. You may use water, chicken stock, or vegetable broth instead in the same unit of measure.
- Butter - Smooths out the grits to make them silky and buttery. You may use salted or unsalted butter whichever you prefer.
- Sharp Cheddar Cheese - Needed to make cheese grits with a sharp bite. Use shredded cheddar cheese or any that you prefer such as Smoked Gouda Cheese, Colby, Monterey Jack, or even Swiss Cheese.
- Salt - Brings out the other ingredient flavors and prevents the grits from tasting bland. Adjust as needed.
- Ground White Pepper - Gives the grits a bright savory flavor, you may use ground black pepper instead.
- Heavy Cream - Added at the end to finish off the grits with a creamy texture. May substitute with half and half or whole milk.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Cheese Grits
Boil. To a medium saucepan, add the grits, chicken broth, salt, and ground pepper. Allow it to come to a boil.
Simmer. Cover, reduce the heat to low, and allow the grits to slowly simmer until they thicken. Remove the lid and whisk frequently to prevent lumps.
Add butter and cheese. Remove the lid and stir in the butter and shredded cheddar cheese until fully melted and smooth.
Finish. Stir in the heavy cream until combined and allow it to cook for a few more minutes.
Garnish and Serve. Garnish with some additional shredded cheese and chopped fresh parsley or green onions. Serve immediately while still warm. Enjoy!
📖 Recipe
Southern Cheese Grits Recipe
Video
Equipment
- 1 medium size saucepan
- 1 wooden spoon or whisk
Ingredients
- 1 cups quick cooking grits
- 3 cups chicken broth or water
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 2 tablespoons butter
- ¾ cup sharp cheddar cheese, shredded
- 1 ½ tablespoons heavy cream
Instructions
- Using a medium size saucepan on the stovetop over medium high heat, add 1 cups grits, 3 cups chicken broth, ½ teaspoon salt, and ¼ teaspoon ground pepper. Allow it to come to a boil, about 5 minutes.
- Cover the saucepan with the lid, reduce the heat to low, and allow the grits to slowly simmer until they thicken, about 5 minutes. Remove the lid and whisk frequently to prevent lumps.
- Carefully remove the lid and stir in the 2 tablespoons butter and ¾ cup shredded cheddar cheese until fully melted and smooth.
- Stir in the 1 ½ tablespoons heavy cream until combined and allow it to cook for 2 to 3 more minutes.
- Garnish with some additional shredded cheese and chopped fresh parsley or green onions. Serve immediately while still warm. Enjoy!
Notes
- Use a whisk and whisk often as the grits cook to ensure silky smooth grits.
- Taste and adjust salt and ground pepper to your preference. The chicken broth will add flavor, but plain grits are bland so you may need more seasoning than you think.
- If you don't want cheese grits, then simply omit the cheese and continue following the rest of the recipe instructions.
- For the best grits, cook low and slow. Even quick grits require at least 10 minutes cook time.
Expert Tips for Perfect Cheese Grits
- Use a whisk and whisk often as the grits cook to ensure silky smooth grits.
- Taste and adjust salt and ground pepper to your preference. The chicken broth will add flavor, but plain grits are bland so you may need more seasoning than you think.
- If you don't want cheese grits, then simply omit the cheese and continue following the rest of the recipe instructions.
- For the best grits, cook low and slow. Even quick grits require at least 10 minutes cook time.
Storage & Reheating
Storage. Grits are best enjoyed warm shortly after they are made. As the grits cool and become cold, they will thicken and change in texture. I prefer to make just enough grits to enjoy immediately after they're made and make more for leftovers.
However, it is perfectly fine to store room-temperature grits in an airtight container in the refrigerator for 2 to 3 days.
Reheating. When ready to serve leftover cheese grits again, warm them on the stovetop over low heat in a saucepan. Add water/liquid until the desired consistency is reached and whisk often as they're warming. Stir in a splash of heavy cream, whole milk, or half and half for smooth, creamy grits.
Serving Suggestions
Cheese grits are incredibly versatile and pair beautifully with both breakfast and dinner dishes:
For Breakfast:
- Serve alongside Cream of Tartar Biscuits, crispy bacon, and scrambled eggs.
- Top with a fried egg and hot sauce for a hearty morning meal.
- Pair with breakfast sausage links and fresh fruit.
For Lunch or Dinner:
- Create a complete meal with Southern Shrimp and Grits.
- Serve as a side with Salmon Patties and collard greens.
- Top with braised short ribs for an elegant dinner.
- Pair with fried chicken and coleslaw for true Southern comfort.
- Serve alongside grilled or blackened fish.
Make It a Bowl: Top your cheese grits with sautéed vegetables, pulled pork, or grilled shrimp for a customizable grits bowl that works for any meal!
Frequently Asked Questions
Yes! You can substitute half-and-half, whole milk, or even additional chicken broth. The grits will be slightly less rich but still delicious. For best results, add an extra tablespoon of butter if using milk to maintain creaminess.
Quick grits are finely ground and cook in 5-10 minutes, while regular grits have a medium grind and take 10-15 minutes. Stone-ground grits are the most traditional and can take 30-45 minutes. Quick grits work perfectly for this recipe if you're short on time.
Lumpy grits usually result from adding grits too quickly to the liquid or not whisking enough. Always whisk constantly as you slowly pour in the grits, and continue whisking frequently during cooking. Using a whisk instead of a spoon helps prevent lumps from forming.
Absolutely! Water works fine, but you'll need to add more salt and seasoning since you'll be missing the savory depth that chicken broth provides. Start with ¾ teaspoon salt and taste as you go, adjusting until the flavor is right.
Sharp cheddar is traditional and provides the best tangy flavor. You can also try:
-Smoked gouda for a smoky, sophisticated taste
-Monterey Jack for mild, creamy grits
-Pepper Jack for a spicy kick
-Combination: Sharp cheddar + Parmesan for extra depth
I recommend shredding your own cheese from a block, it melts much smoother than pre-shredded varieties.
Reheat in a saucepan over low heat, stirring frequently. Add 2-3 tablespoons of chicken broth, water, or cream to restore the creamy consistency. You can also microwave in 30-second intervals, stirring between each, and adding liquid as needed. They'll look thick when cold, but will smooth out with gentle heat and a little extra liquid.
Yes! Grits are made from corn and are naturally gluten-free. Just make sure your brand is certified gluten-free if you have celiac disease, as some facilities may process wheat products. Bob's Red Mill and Quaker both offer certified gluten-free options.
Yes, but they're best served fresh. If making ahead, undercook them slightly (about 2 minutes less), then reheat with additional liquid before serving. They will thicken as they cool, so you'll need to adjust the consistency when reheating. Store in an airtight container in the refrigerator for up to 3 days.
While both are made from corn, grits are made from hominy (corn treated with lime) and have a softer, creamier texture. Polenta is made from yellow cornmeal and has a firmer texture with a slightly different flavor profile. They're similar but not quite interchangeable in recipes.
Freezing is not recommended for cheese grits. The texture changes significantly when frozen and thawed, they can become grainy and separated. It's better to make just what you need or store leftovers in the refrigerator for 2-3 days.
Do you have any comments, questions, or other tasty ideas for this Southern Cheese Grits Recipe? Please share them in the comments below!
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