Creamy Southern Cheese Grits Recipe with Heavy Cream

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.

Be sure to try pairing these grits with a batch of Cream of Tartar Biscuits, Salmon Patties, or to round out a comforting Southern Shrimp and Grits Recipe. 

Growing up grits frequently made a regular appearance at the breakfast table.

They're a southern staple that's warm, hearty, and delicious. We usually paired them with homemade biscuits, crispy bacon or sausage, and eggs. For a full country breakfast that was filling enough to last until lunchtime and possibly beyond. 

Now since I was raised in Florida, where grits are primarily made with salt and NOT sugar, but you do you 😉

Let's get started!

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. 

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.
• Instant Grits: These grits usually come in single servings 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. 

Ingredients You'll Need

The ingredient list is short and simple, so you should be able to easily locate everything that you need at any local grocery store. 

1. 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. 
2. 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. 
3. Butter - Smooths out the grits to make them silky and buttery. You may use salted or unsalted butter whichever you prefer. 
4. 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.  
5. Salt - Brings out the other ingredient flavors and prevents the grits from tasting bland. Adjust as needed. 
6. Ground White Pepper - Gives the grits a bright savory flavor, you may use ground black pepper instead. 
7. 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 ingredient quantities and 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!

Best Cheesy Grits Tips & Tricks 

• 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 Tips

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. 

Want More Easy Southern Recipes? Try These:

• Easy Salmon Patties 
• Southern Fried Apples 
• Sweet and Sour Cabbage 
• Homemade Biscuits 
• White Country Gravy 
• Southern Collard Greens 
• Fried Okra

Do you have any comments, questions, or other tasty ideas for this Southern Cheese Grits Recipe? Please share them in the comments below!

📖 Recipe

Original post date 02/14/2024. Updated 11/19/2024.