Creamy Southern Cheese Grits Recipe for Breakfast or Brunch

This Southern Cheese Grits recipe is a true Southern staple, especially here in Louisiana where we live. Grits are a beloved breakfast dish across the South and they also make a comforting, versatile side.

These silky, cheesy grits are excellent on their own, and they pair beautifully with shrimp for a classic Shrimp and Grits. They also work as a hearty side for pork chops, fried eggs, or nearly any savory main.

What makes this recipe so yummy

• Super simple to make with minimal ingredients.
• Quick to prepare yet full of comforting, savory flavor.
• Hearty and satisfying — an ideal dish when you need something that sticks to your ribs.
• A Southern classic that’s easy to customize.

Groceries you’ll need: Ingredients

See the recipe card below for exact quantities.

Recipe Walkthrough: Instructions

This overview highlights the main steps. For exact measurements and details, refer to the recipe card below.

• Step 1: Bring water and salt to a boil in a large pot.
• Step 2: Lower heat to medium-low and slowly stir in the grits. Cook 4–5 minutes, stirring constantly until thickened.
• Step 3: Remove from heat and stir in butter, grated cheese, and black pepper.
• Step 4: Mix until smooth and creamy, then serve immediately.

How are Grits normally served

Cheese grits are traditionally a breakfast favorite, often served in a bowl with eggs and bacon. They’re also the classic base for Shrimp and Grits, and make a comforting side with pork chops, roasted vegetables, or grilled proteins. A fried egg and crispy bacon on top make a particularly delicious combination.

Recipe variations and substitute ideas

• Cheese: A blend of extra-sharp cheddar and Monterey Jack works well, but use any favorite melting cheese.
• Grits types:
  • Stone ground grits — old-fashioned, hearty texture; longer cook time (30–60 minutes).
  • Hominy grits — hull and germ removed; slightly different texture.
  • Quick cooking grits — ground finer for faster cooking (used in this recipe).
  • Instant grits — precooked and dehydrated for the fastest option.
• Jalapeños: Add chopped jalapeños for a spicy kick.
• Cauliflower grits: A low-carb alternative using riced cauliflower.
• Chicken broth: Use broth instead of water for extra depth of flavor.
• Heavy cream: Stir in a splash for richer, creamier grits.
• Parmesan: Sprinkle a little grated Parmesan for extra savory saltiness.

How to store leftovers

Uncooked stone-ground grits should be stored in a cool, dry place and can be frozen to preserve freshness. Cooked grits keep well in the refrigerator in an airtight container for 3–4 days. When reheating, add a splash of water, milk, or broth and gently stir to restore the desired creamy texture.

Mel’s Kitchen Notes

Turn off the heat before the grits reach their final thickness; they will continue to thicken as they cool, so avoid overcooking if they seem slightly runny at first.

Frequently asked questions: FAQs

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Cheese Grits