Cheese Grits Recipe

Smooth and Creamy Cheese Grits garnished with bacon and green onions are the perfect side dish for eggs, andouille sausage, pork chops, barbecued ribs, and sauteed shrimp,

Course Side Dish

Cuisine Southern

Keyword cheese grits recipe, how to make cheese grits, what are cheese grits

Prep Time 5

Cook Time 10

Servings servings

Calories 420kcal

Author Beth Pierce

Ingredients

1 cup quick-cooking grits or regular grits
4 cups water
½ teaspoon kosher salt
3 tablespoons butter
2 tablespoons heavy cream
1 ½ cups shredded sharp cheddar cheese
¼ teaspoon garlic powder
1-2 pinches ground cayenne pepper optional
Kosher salt to taste
Fresh ground black pepper to taste
Bacon crumbles
Green onions thinly sliced

Instructions

Bring the water and salt to a boil in a pot on the stovetop.
Slowly add the grits while whisking to avoid any lumps. Reduce the heat to medium-low. Cover and simmer for 5-7 minutes (for quick cooking grits) or 15-17 minutes (for regular girts) or until thickened, stirring frequently.
Remove the pan from the heat and stir in the butter, heavy cream, cheddar cheese, garlic powder, and cayenne pepper. If needed, add a few tablespoons of milk to thin the grits and reach your desired consistency. Season with kosher salt and fresh ground black pepper to taste.
Spoon the grits into bowls and garnish with crispy cooked bacon and green onions.

Notes

Quick Grits are ground much finer than stone ground grits. These grits cook up creamier and smoother than stone ground grits.
Stone Ground Grits are coarsely ground therefore producing more corn flavor but less creaminess. See more below about grits.
If the grits are too thick, stir in a few splashes of milk until the desired consistency is reached.
The small amount of cayenne pepper does not make it spicy it just adds a little flavor.
For a little more kick and heat, try adding red pepper flakes, a little more cayenne pepper, minced jalapeno, or minced chipotle peppers in adobo sauce. Just remember to add a little at a time and taste test.
Other cheeses to try are Monterey Jack, Provolone, Bleu Cheese, and Parmesan Cheese.
Garnish the grits with crumbled bacon, sliced green onions, chopped parsley, chopped thyme, a sprinkle of cheese, caramelized onions, red pepper flakes, or diced jalapenos.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

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