Cheese Grits Recipe

 

Cheese Grits Recipe

Let’s be real—cheese grits are the unsung hero of Southern comfort food. Have you ever wake up and just want something that makes you feel like you’re back at grandma’s house, wrapped in a warm blanket, with zero responsibilities for the next hour? That’s what a bowl of cheese grits does for your soul. It’s breakfast, it’s brunch, it’s the side dish that outshines your main course—heck, with enough cheese, it’s basically a personality trait.

Why Cheese Grits Deserve a Spot in Your Life 

First off, they’re cozy. Like, next-level, sweatpants-on-a-rainy-day, binge-watching-your-favorite-show cozy. The combination of stone-ground grits and melty cheese? Match made in carb heaven. Also, these bad boys are endlessly customizable: fancy it up with smoked Gouda, toss in some jalapeños if you’re feeling wild, or just stick with classic cheddar and let the cheese do the talking. And look, no one’s judging if you eat them straight from the pot—some days are just like that.

 

Plus, you don’t need to be a Michelin-star chef to pull this off. If you can boil water and stir with a whisk, you’re halfway there. I’ve seen college kids with nothing but a hot plate and questionable life decisions pull off killer cheese grits. So, if they can, you definitely can.

 Timing & What You’ll Get 

Prep: You’ll spend maybe five minutes looking for your measuring cups or just winging it and hoping for the best.

Cook: 15-20 minutes, which is just enough time to scroll Instagram, answer a couple texts, and maybe, just maybe, tidy up the kitchen (but you probably won’t).

Total: About 25 minutes from “I’m hungry” to “oh wow, I’m full.”

Serves: Two, but honestly, if you’re hungry, you’ll eat the whole thing yourself. No judgment.

Difficulty: If you can use a whisk, you’re all set.

 What You’ll Need (And Why It Matters) 

·       1 cup stone-ground grits: The real deal, not that sad instant stuff. Stone-ground gives you texture, flavor, and a little bite.

·       4 cups of water: You could use milk or broth, but water’s classic.

·       2 tablespoons butter: Adds that glossy, rich finish. Margarine? Don’t do it.

·       1 cup shredded cheddar: Sharp is best, but mild works if you’re into that.

·       1/2 cup grated Parmesan: Trust me, this little Italian twist takes it up a notch.

·       Salt & pepper: Because bland grits are a crime.

Tools 

·       Saucepan (big enough so you don’t end up with a stovetop volcano).

·       Whisk (unless you like lumpy grits, but… why?).

·       Measuring cups/spoons (or just use your eyeballs if you’re living dangerously).

How To Make Cheese Grits Like You Mean It 

Step 1: Cook Those Grits 

o   Bring your water to a full-on boil—none of this gentle simmer nonsense. 

o   Start whisking in the grits slowly, so you don’t get a starchy mess stuck to the bottom. 

o   Crank the heat down low and let them cook, stirring every couple of minutes. You’re going for creamy, not gritty. If they look too thick, splash in a little more water. Grits are forgiving like that.

 Step 2: Make It Cheesy 

o   Once your grits are silky smooth, drop in the butter. Watch it melt—this is your treat, enjoy the process.

o   Next, in goes the cheddar and Parmesan. Stir ‘til everything is melted and you’re basically hypnotized by the cheese pulls.

 Step 3: Final Touches 

o   Taste. Add salt and pepper until it makes your taste buds dance. 

o   Ladle it into bowls while it’s still hot. If you wait too long, it’ll set up like concrete, and nobody wants that.

 Nutritional Breakdown (Per Serving, Give or Take) 

v  Calories: 300-ish

v  Protein: 10g (look at you, getting your gains)

v  Fat: 20g (worth it)

v  Carbs: 20g (don’t sweat it, you’ll walk it off… maybe)

Tips, Tricks, and Ways to Make It Yours 

·       Mix up the cheese: Smoked Gouda, pepper jack, even cream cheese if you want it extra rich.

·       Add-ins: Crumbled bacon, diced ham, sautéed mushrooms, or shrimp if you’re feeling bougie.

·       Liquid swap: Try half water, half milk, or use chicken/veggie broth for extra flavor.

·       Toppings: Chopped chives, scallions, hot sauce, maybe a fried egg on top if you’re going full brunch mode.

 FAQs—Because People Always Ask 

1. Instant grits—yay or nay? 

You can use them in a pinch, but you’ll lose that authentic texture. If you’re short on time, do what you gotta do, but stone-ground is so much better.

2. My grits got super thick. What did I mess up? 

It happens—just add a splash of water or milk and stir. They’re basically edible spackle, but fixable.

3. Can I make these ahead? 

Sure! Reheat with a little extra liquid and stir ‘til creamy again. They keep in the fridge for a couple of days, but honestly, leftovers are rare.

4. Can I use other cheeses? 

Absolutely. Whatever makes your mouth happy. I once tried smoked cheddar and thought I’d reached enlightenment.

5. Gluten-free? 

Yep, as long as your grits are labeled gluten-free. Always check the package.

6. Side dish or meals? 

Both! Perfect with eggs and bacon, killer with barbecued shrimp, or just eat a big ol’ bowl on its own. No rules.

 Real Talk: Cheese Grits Are Always a Good Idea 

Whether you’re trying to impress brunch guests, feed a crowd, or just need something that feels like a cheesy security blanket, cheese grits are there for you. Dress ‘em up, keep ‘em simple—either way, they never disappoint. And let’s be honest, we could all use a little more comfort food in our lives.

Now, go make yourself a bowl. You can thank me later. Or just send cheese.