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It’s time to dust off an old family classic. You’re gonna love this one: ultra-creamy Cheesy Grits!

cheesy grits in a blue bowl

Imagine this: it’s a chilly day, and you’re hungry for something that not only fills you up but also wraps you in a blanket of comfort. That’s where cheesy grits come in.

Made with heavy cream, flavorful chicken stock, and, of course, ooey-gooey cheese, these grits are more than just a side dish; they’re the star of the meal!

I like to use sharp cheddar in these grits so you can really taste the cheese. Other cheeses you could consider are pepper jack, Monterey Jack, Mozzarella, any variety of cheddar, or Colby Jack. Really, any good, melting cheese will work.

The cream cheese really adds another creamy element to the grits, which I think makes this recipe special. These are some of the most flavorful grits I have ever tasted! Most kinds I’ve had just taste like watery sand to me. Ha!

My husband has a thing for cheese. The other day, he was like, “Hey, when are we gonna have those cheesy grits again?” I replied by getting out the ingredient list and handing it to him. “Get out the stuff and I’ll whip some up!”

We’re not using quick grits here. We want white, stone-ground grits for the best flavor and texture. I know there are different methods for making grits, and you probably have a tried-and-true method. Stick with me, though. You’re going to love how these turn out!

Best of all, this recipe is a quick meal that anyone can whip up. So, grab your apron, and let’s make some cheesy grits magic happen in the kitchen!

Some of our other favorite southern recipes we have on our site include: Crispy Southern Fried Chicken Recipe Without Buttermilk, Easy Southern Fried Green Tomatoes Recipe, and Southern Collard Greens.

cheesy grits in a blue bowl on a white plate

WHY THIS RECIPE WORKS:

  1. Cheese Galore: A blend of cream cheese and sharp cheddar makes these grits super cheesy. Like gooey, stringy when you pull it apart, awesome and magical kind of cheesy. They’ll be the best grits you’ve ever had!
  2. Full of Flavor: The mix of garlic powder, onion powder, and black pepper makes every bite of this classic southern dish extra tasty. The simple ingredients make for a tasty snack or main dish!
  3. Quick and Easy Dish: With a cooking process of just 25 minutes, this dish is an easy way to whip up something on busy weeknights. It’s also a great recipe for anyone who’s trying out grits for the first time!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Heavy cream
  • Unsalted chicken stock
  • White stone-ground grits
  • Black pepper
  • Kosher salt
  • Garlic powder
  • Onion powder
  • Salted butter
  • Cream cheese
  • Shredded sharp cheddar cheese
ingredients needed for cheesy grits

HOW TO MAKE CHEESY GRITS RECIPE:

  1. 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.
  2. Place the pot over medium-high heat and bring to a boil. Cover and reduce to low. 
  3. 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. 
how to make cheesy grits
  1. Add the butter and stir it in until melted.
  2. Add the cream cheese and about 4 ounces of the cheddar cheese.
  3. Stir to combine and melted. Take off the heat and serve immediately with more butter and cheddar.
last steps for making cheesy grits

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN YOU FREEZE COOKED GRITS?

Yes, you can!

Store them in an airtight container or a freezer bag to avoid freezer burn.

Freezing plain grits once you’ve cooked them is a great way to have them on hand for future use.

Just warm up the frozen grits later and add in whatever you like! You will need to add a couple splashes of water or chicken stock splashes to loosen them back up.

CAN YOU FREEZE CHEESE GRITS?

Absolutely! Just like regular grits, cheesy grits can be frozen.

Use an airtight container to keep them fresh and tasty. I’ll give you further details in the how to store section down below.

Suffice it to say, these cheesy, creamy grits are a great option for a make ahead meal!

cheesy grits in a blue bowl with cheese on top

WHAT KIND OF GRITS ARE THE BEST TO USE?

Stone-ground grits are the way to go. They have the best texture and flavor compared to instant or quick-cooking grits.

Only the best quality stuff for this recipe. Haha! There are different types of grits out there. If you like, you can experiment.

I like to get my stone-ground grits on Amazon, these are my favorite.

ANY ADDITIONS?

The possibilities are endless! There are so many ideas and recipes to choose from. Here are just a few.

  • Cooked shrimp for shrimp and grits
  • Cooked sausage slices
  • A sprinkle of paprika
  • Chopped parsley
  • A dollop of sour cream
  • A dash of hot sauce
  • Chopped green onions
  • Crumbled bacon
  • Diced bell peppers

ANY SUBSTITUTIONS?

For sure! I always like to have backups. 

  • Use whole milk or half-and-half instead of heavy cream for a lighter version
  • Swap chicken stock for vegetable broth for a vegetarian version
  • Try yellow corn grits for a different flavor
  • Replace sharp cheddar with pepper jack for a spicy kick
  • Use vegan cheese and butter for a dairy-free option
overhead cheesy grits in blue serving bowl

HOW TO STORE:

Refrigerator: Store in an airtight container and keep in the fridge for up to 3 days.

Reheat in the microwave or stovetop until warmed through. You will need to add a couple splashes of water or chicken stock splashes to loosen them back up.

Freezer: Freeze in an airtight container or freezer bag. Remember to label it with a best-by date to avoid freezer burn. I

personally like to store these in smaller quantities. I’ll freeze them in serving-sized batches.

You can measure it out if you want. Another great option would be a large ice cube tray. Like, the silicone ones that make giant ice cubes.

Otherwise, you can just use small plastic bags or Tupperware containers. Whatever works!

DANA’S TIPS AND TRICKS:

  • 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.
a spoon holding up a portion of cheesy grits in air

So, that’s the whole scoop on making the most delicious, creamy, and cheesy grits ever! Whether you’re new to the world of grits or this southern favorite has always been in your kitchen cupboards, I hope you give this recipe a try.

It’s easy, quick, and the end result is oh-so-satisfying. Can’t wait to hear how yours turn out!

If you’ve tried these CHEESY GRITS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 2 votes

Ultra Creamy Cheesy Grits Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 5 minutes
Cook: 25 minutes
It’s time to dust off an old family classic. You’re gonna love this one: ultra-creamy Cheesy Grits!
Servings 8 servings

Ingredients
  

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

Calories: 542kcal | Carbohydrates: 21g | Protein: 11g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 138mg | Sodium: 501mg | Potassium: 197mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 1730IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 0.5mg
Nutrition Disclaimer
Course Breakfast
Cuisine American

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5 from 2 votes (2 ratings without comment)

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