Cheesy Southern Grits

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


a bowl of cheesy grits with a patterned napkin underneath


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:

  1. boiling cream, broth, and water together with spices
  2. adding the grits
  3. cooking until the liquid is absorbed
  4. 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:

  1. 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


  1. 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


a white bowl full of cheesy grits and a spoon lifting it out of the bowl
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4.58 from 14 votes

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
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: 200+ Easy Side Dish Recipes Every Mom Needs
Keyword: cheese, easy, grits, side, southern
Servings: 6 -8 servings
Calories: 539kcal
Author: Sharon


  • cup  grits  not quick-cooking!
  • cups  chicken broth
  • cup  heavy cream
  • cup  water
  • ounces  butter salted
  • teaspoon  ground black pepper
  • teaspoon  creole seasoning
  • teaspoon  onion powder
  • teaspoon  garlic powder
  • cup  sharp cheddar cheese shredded
  • cup  Monterrey Jack cheese shredded


  • 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.
  • 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.
  • Once grits have cooked and thickened, add shredded cheese and whisk together until combined. Taste grits and add hot sauce or salt, if needed.


Serving: 1g | Calories: 539kcal | Carbohydrates: 9g | Protein: 16g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 144mg | Sodium: 1144mg | Fiber: 1g | Sugar: 2g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!
a bowl of cheesy grits with a patterned napkin underneath

More recipes you’ll love:


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.


When we think of macaroni and cheese we always think of Grandma Carol’s ultimate comfort food, her cheesy Southern Macaroni and 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!


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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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15 comments on “Cheesy Southern Grits”

  1. Ok, so I live in Estonia and want to try this. What is a grit? We don’t have “grits” in the supermarket. Any advice?

    I had grits years ago in a Crater Barrel and really enjoyed it!

    • Hi Ben! There are a wide variety of different grits out there. They are all corn based. It will be hard to recreate this recipe with something other than grits, but ground cornmeal will be your best substitute. Cornmeal is finer, so it will have a smoother texture than grits would.

  2. grits aren’t even listed as an ingredient 🤔 

    • Doh! We have been converting all our recipes to a new format and the conversion process has been giving us some problems. It has been fixed! Thank you for bringing that to our attention!

      • no problem!  I was excited to try your recipe but was unsure of the ratio with grits so I referenced another and winged it.  I’ll be making yours next time, thanks for updating!

  3. I have to say, I laughed my butt off to read someone from Florida moved North in order to live in “the South.”

  4. This article and recipe is very nice

  5. I actually just bought grits (for the first time) to cook….love how creamy this looks!!

  6. I made these this weekend and then saw your recipe this morning. I always you the stone-ground grits that take about 25 min to cook. One heaping teaspoon of minced garlic and 1 lbs of crawfish tails. Wow what a treat. Those that have never made grits before need to try your recipe. They will be instant converts!

  7. I have never tried to make grits, but I love them order them all the time in restaurants. Guess I was just scared! This recipe sounds so simple….it can’t really be that easy! I am headed to the store right now to get all the ingredients so I can tackle this once and for all!! I will let you know how they turn out, fingers crossed!!! LOL