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Cheesy Southern Grits – Southern grits are cooked in chicken stock, cream, and tons of spices to make them incredibly flavorful and finished with two kinds of cheeses to make them extra gooey and rich
Hi! It’s Certified Pastry Aficionady back with a new recipe! Moving to the South almost 7 years ago has been the greatest thing for many reasons. But I have to say – my tastebuds have become the biggest winner in this move. I’ve gotten to try the most incredible foods that I just didn’t get exposed to in Florida – fried green tomatoes, pimento cheese, the best biscuits in the world, country gravy, and, my favorite, Cheesy Southern Grits.
Sure, in Florida, we had grits. But I had only seen plain, boring grits without any seasoning and a yucky, gritty, watery texture. Yuck.
When I got to Atlanta, almost every breakfast spot served their own version of delicious, creamy grits. Everyone raved about grits so I decided to give them another shot. After one bite, I was shocked – what is this thick, flavorful, starchy side? These cannot be the same CHEESY Southern Grits that I scoffed at back at home!
But even after enjoying grits for years, I hadn’t made them for myself until last year. I thought I needed to have the “Southern edge” in the kitchen to make great Southern food. But I found, with the right recipe and a passion for great food, I could easily tackle any classic Southern recipe.
And boy was I right! Just look at how thick and cheesy these grits came out!
How to Make Grits at Home
Now, don’t let these grits fool you – they may look complicated, but, man, are they simple! To make them at home, all you’re doing is:
- boiling cream, broth, and water together with spices
- adding the grits
- cooking until the liquid is absorbed
- Finishing with shredded cheese.
That’s it! Are you shocked?? It’s basically like cooking rice. Who knew!
Tips for Cheesy Grits
In case you’re still a little hesitant about attempting cheesy Southern grits at home, here are a few tips to help you along:
- Freshly shredded cheese ALWAYS melts and combines much easier than the pre-shredded stuff. So I HIGHLY recommend you buy a block of cheese and shred it yourself for this recipe to obtain maximum gooey-ness
What Kind of Grits to Buy
- Make sure you buy stone-ground grits – not instant grits! These grits are meant to cook slowly so they have time to incorporate all those yummy flavors.
Once you make these once, you’re going to want to see what other kinds of grits you can make. I’ve already got tons of variations floating around in my head: garlic parmesan grits, goat cheese grits, pimento cheese grits, the opportunities are endless!
Cheesy Southern Grits
Cheesy Southern Grits
Ingredients
- 3 Cups Chicken Broth
- 1 Cup Heavy Cream
- 1 Cup Water
- 4 Ounces Butter, salted
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Creole Seasoning
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 Cup Grits, not quick-cooking!
- 1 Cup Cheddar Cheese, sharp, shredded
- 1 Cup Cheese, Monterrey Jack, shredded
Instructions
- Pour the chicken both, heavy cream, and water into a medium sauce pan. Add butter and seasonings and whisk together. Heat mixture over medium-high heat until it begins to boil.3 Cups Chicken Broth, 1 Cup Heavy Cream, 1 Cup Water, 4 Ounces Butter, 1 teaspoon Ground Black Pepper, 1 teaspoon Creole Seasoning, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder
- Once it's boiling, very very slowly pour in the grits while whisking quickly for 2 minutes. Reduce heat to medium-low, cover, and let cook for 30 minutes, stirring occasionally.1 Cup Grits
- Once grits have cooked and thickened, add shredded cheese and whisk together until combined. Taste grits and add hot sauce or salt, if needed.1 Cup Cheddar Cheese, 1 Cup Cheese
Recipe Notes
More recipes you’ll love:
SHRIMP & GRIT CAKE BITES
Ultra creamy grit patties are fried and served with a buttery sauteed shrimp and crispy bacon to create an appetizer that your guests will go crazy for.
SOUTHERN MACARONI & CHEESE
When we think of macaroni and cheese we always think of Grandma Carol’s ultimate comfort food, her cheesy Southern Macaroni and Cheese!
Or if you want a classic shrimp and grits recipe, try this one!
Close, but not quite. Born and raised in Georgia here. You add cheese at the end of cooking for chili, not grits. And no creole seasoning unless you are planning to add shrimp. A dash of Worcestershire will do you right. Old Bay in a pinch. Also, sharp cheddar is always great, but skip the Monterey Jack. Add Velveeta. I know, it sounds terrible but that’s how you get the smooth texture you are after, and you should add the cheeses sooner. Add the sharp cheddar when you add the Velveeta, halfway through. Pro Tip: Sprinkling cheese on Cheese Grits will set off alarm bells for any Southerner that you don’t know how to make it. You’re on your way. Nice start!
Hey Shannon! Thanks for the feedback and tips!
I’ve always hated grits until I found this recipe. They’re amazing. So good.
Music to my ears!! Thank you Jasmine!