Ultra Creamy Cheesy Grits

These ultra creamy cheesy grits simmer in heavy cream and chicken stock, then get loaded with sharp cheddar and cream cheese for an irresistibly rich Southern side.

Course Appetizer, snacky snack

Cuisine American

Keyword Cheesy Grits

Prep Time 5

Cook Time 25

Servings servings

Calories 542kcal

Author Jason Decker

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