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Cheesy Grits are the ultimate Southern comfort food, slow simmered in cream and stock then loaded with sharp cheddar and cream cheese until they are impossibly rich and luscious, and they disappear faster than anything else at our Sunday breakfasts. I first made them to go with cheesy fried chicken and now my family asks for the grits more than the chicken. Creamy, cheesy, and ready in about 30 minutes, this is the only grits recipe you will ever need.
The secret is using heavy cream and chicken stock instead of water, plus three kinds of dairy for maximum creaminess.
Cheesy Grits Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 542kcal
- 🌶️ Flavor Profile: Rich, creamy, and savory with sharp cheddar, cream cheese, and butter
- ✋ Difficulty: Easy, a simple stovetop side even faster than our collard greens
Quick Answer
Combine heavy cream, chicken stock, stone ground grits, and seasonings in a pot and bring to a boil. Cover, reduce the heat, and simmer for 20 to 25 minutes, whisking often, until thick and creamy. Stir in butter until melted, then add cream cheese and shredded sharp cheddar and stir until smooth. Serve immediately with extra butter and cheese.
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Why This Recipe Works
Click to see the technique science
- Cream and stock beat water. Simmering the grits in heavy cream and chicken stock instead of water builds a rich, savory base before any cheese even goes in.
- Three dairies for max creaminess. Butter, cream cheese, and sharp cheddar each add a different layer of richness, so the grits turn out silky and decadent.
- Stone ground grits have the best texture. Real stone ground grits, not instant, give that classic slightly toothsome bite that holds up to all the cheese.
- Frequent whisking prevents lumps. Whisking often as the grits simmer keeps them smooth and stops them from clumping or sticking to the pot.
- Sharp cheddar brings bold flavor. Using sharp cheddar means you actually taste the cheese against the creamy grits instead of it getting lost.
Why You’ll Love This Recipe
- They are the creamiest, cheesiest grits you will ever make.
- They work as a hearty breakfast or a comforting dinner side.
- They pair perfectly with everything from BBQ shrimp to crispy fried chicken.
Key Ingredients
A handful of simple ingredients turn into the richest, creamiest grits.
- Stone ground grits: Use real stone ground white grits, not instant or quick cook, for the best classic texture.
- Heavy cream and chicken stock: The rich, savory cooking liquid that replaces plain water for a luxurious base.
- Sharp cheddar cheese: Melts into the grits for bold, cheesy flavor in every bite.
- Cream cheese: Adds extra tang and a silky, smooth richness.
- Butter and seasonings: Salted butter, black pepper, garlic powder, and onion powder round out the savory flavor.
See recipe card for exact quantities.
Variations and Substitutions
Make these grits your own with a few easy swaps.
- Use Monterey Jack, pepper jack, or smoked gouda in place of some of the cheddar.
- Add a pinch of cayenne or a few dashes of hot sauce for a little heat.
- Stir in cooked crumbled bacon or sauteed shrimp to make it a full meal.
- For a simpler, classic version without the cream cheese, try our creamy buttery grits.
How to Make Cheesy Grits
- Add the heavy cream, chicken stock, grits, pepper, salt, garlic powder, and onion powder to a Dutch oven or large pot and stir to combine.
- Bring to a boil, then cover, reduce the heat to low, and simmer for 20 to 25 minutes, whisking frequently, until most of the liquid is absorbed and the grits are creamy.
- Stir in the butter until melted, then add the cream cheese and about 4 ounces of the shredded sharp cheddar.
- Stir until everything is melted and smooth, then take off the heat and serve immediately with more butter and cheddar on top.
Recipe Tips & Tricks
- Use stone ground grits, not instant or quick cook, for the proper creamy yet toothsome texture.
- Whisk frequently while simmering so the grits stay smooth and do not stick or clump.
- Soften the cream cheese first and cube it so it melts in quickly and evenly.
- Serve immediately, since grits thicken as they sit. A splash of warm cream loosens leftovers.
- Shred your own cheese from a block, which melts smoother than pre shredded bagged cheese.
- Taste and adjust the salt at the end, since the cheese and stock both add saltiness.
Serving Ideas and Suggestions
These cheesy grits are pure comfort, whether you serve them as a rich breakfast base or a savory dinner side. Spoon them into bowls and top with extra butter and a shower of cheddar.
They are made for Southern pairings. Serve them under New Orleans BBQ shrimp, alongside cheesy fried chicken, or with a side of collard greens for a full soul food plate.
Leftovers thicken up in the fridge but reheat beautifully. Warm them gently with a splash of cream or milk, whisking until creamy again.
Cheesy Grits FAQs
Yes. Let the cheesy grits cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of cream or milk, whisking until smooth and creamy again.
Stone ground grits, ideally white, give the best classic texture. Avoid instant or quick cook grits, which turn out gummy and lack that signature slightly toothsome bite.
Grits thicken as they sit, so reheat them gently on the stove or in the microwave with a splash of warm cream, milk, or stock, whisking until they loosen back up and turn creamy.
Grits are best fresh, but you can make them a few hours ahead and keep them warm in a covered pot or slow cooker, stirring in a little extra liquid as needed to keep them creamy.
Sharp cheddar gives the boldest flavor, and cream cheese adds silky richness. You can also stir in Monterey Jack, pepper jack, or smoked gouda for variety.
The most common causes are using quick cook grits, not enough liquid, or not simmering long enough. Use stone ground grits, cook them low and slow with cream and stock, and whisk often.
Made these cheesy grits? I would love to hear how they turned out, leave a comment and a star rating below and tell me what you served them with!
Ultra Creamy Cheesy Grits
Ingredients
- 2 & ⅓ cups heavy cream
- 2 cups unsalted chicken stock
- 1 cup white stone-ground grits not instant or quick cook
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 6 tablespoons salted butter plus more for serving
- 4 ounces cream cheese softened and cubed
- 6 ounces shredded sharp cheddar cheese divided
Instructions
- Add the cream, chicken stock, cup of grits, pepper, salt, garlic powder, and onion powder to a dutch oven or large pot, and stir to combine.
- Place the pot over medium-high heat and bring to a boil. Cover and reduce to low.
- Simmer for 20-25 minutes or to the time frame on the back of your grits packaging, frequently whisking until most of the liquid is absorbed.
- Add the butter and stir it in until melted.
- Add the cream cheese and about 4 ounces of the cheddar cheese.
- Stir to combine and melted. Take off the heat and serve immediately with more butter and cheddar.
Notes
- Stir Frequently: This prevents the grits from sticking to the bottom of the pan and burning.
- Taste Test: Always taste the grits before serving to adjust the seasonings.
- Creaminess Alert: If the grits thicken too much, add a little water or extra chicken broth.
- Cheese Matters: Always use good quality cheese for the best flavor.
- Freezer-Friendly: Freeze in individual portions for a quick meal later.
- Double Up: This recipe is easy to double if you’re feeding a crowd or want lots of leftover grits.
Nutrition
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