Creamy, cheesy and delicous, cheese grits are one of my all time favorite sides.

Shredded cheddar and butter are stirred into smooth creamy grits for the best ever side dish.

Cheese Grits with cheese on top

A Perfect Side From Breakfast to Dinner

  • Cheese grits are a tasty side dish, perfect for breakfast topped with a fried egg and some crumbled bacon or turned into shrimp and grits for dinner.
  • Grits are easy to prepare and budget friendly.
  • Season and spice them up to taste with pepper or different cheeses. 

What Are Grits?

Grits have been enjoyed for hundreds of years. Originally, they were made by grinding corn, similar to hominy or maize, in a stone mill. Once ground, it was sifted through a screen where the finer bits were used as grit meal (or cornmeal), and the coarser pieces made up the grits.

They are a classic Southern dish – the ultimate comfort food. They’re rich, creamy, and so delicious!

Stirring Cheese Grits in a black pot

Ingredients for Cheese Grits

Grits This recipe uses regular grits that take about 15 to 20 minutes to cook; this can vary slightly by brand. There are different types of grits, so check your package. If using quick-cooking grits or stone ground, you will need to adjust the cooking time and amount of liquid according to the package.

Broth – I cook these grits in broth and water; the broth adds a little boost of flavor and some extra salt.

Cheese Use sharp cheddar cheese over mild or medium for extra flavor. While I use just cheddar, you can stir in a bit of parmesan cheese if you’d like.

How to Prepare Cheese Grits

  1. Bring water, broth, and garlic to a boil.
  2. Add the grits and cook (as per the recipe below) until thickened.
  3. Remove from heat, and add cheese and butter until melted.
Cheese Grits in a black pot

What to Serve with Cheese Grits

Did your family enjoy this Cheese Grits Recipe? Be sure to leave a comment and a rating below!

Cheese Grits in a white bowl
4.99 from 55 votes↑ Click stars to rate now!
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Cheese Grits

Easy and creamy, these grits are the perfect side to serve with grilled shrimp.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 servings


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  • 2 cups chicken broth
  • 2 cups water or milk
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 cup grits not instant or stone-ground
  • 1 ½ cups cheddar cheese shredded
  • ¼ cup butter
  • heavy cream optional


  • In a medium saucepan, bring the water, chicken broth, garlic powder, and salt to a boil over medium-high heat.
  • While whisking, slowly add the grits and salt. Reduce the heat to low and cook uncovered for 18-20 minutes or thick and creamy (or follow the times listed on your grits package).
  • Remove from the heat and stir in cheese and butter until melted. (Add a little bit of heavy cream if desired).


If you are using stone ground grits, follow the cook time on your package replacing water with chicken broth.
Leftover cheese grits will keep in the refrigerator for up to 4 days. 
4.99 from 55 votes

Nutrition Information

Calories: 426 | Carbohydrates: 33g | Protein: 14g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 811mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 865IU | Calcium: 312mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
Cheese Grits with cheese on top and a title
bowl of Cheese Grits with writing
Cheese Grits in the pot with writing
Cheese Grits in the pot and plated with a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I’ve never been a grits fan but my hubby has always loved them. What I found out is the brand makes a huge difference. I decided to order some Bob’s Red Mill grits and they are 100% better than what I’ve been buying for him. He gave a thumbs up and I tried them. I liked them much to my great surprise. As always, your recipe will take them to a happy place for me. I love the idea of using the chicken broth. Would one cup be enough if eating for breakfast? I don’t want them to taste like a dinner dish. Thanks!5 stars

    1. You could opt for a vegetable broth instead of chicken broth to have a less dinner like flavor. But I am so glad you are enjoying them :)

  2. hello these cheese grits were wonderful. Made this morning with breakfast. I made biscuits and red eye gravy. I will have to try the gravy again not a fan yet. Love you site,.5 stars

  3. I don’t understand why you instruct not to use stone-ground grits. I like the recipe and that’s all I have on hand.

    1. Stone-ground grits will require a longer time and a different ratio of liquid so if used in this recipe as directed, it may not turn out well. If you increase the cook time and the liquid, they will work just fine.

  4. I love this grits so much. Wish I would have tried something like this long before now. Thank you, I will be adding new and different seasoning and herbs to grits now .4 stars