Cheese Grits

Total Time:
35 min
5 min
30 min

4 servings

  • 2 cups whole milk
  • 2 cups water
  • 1 1/2 teaspoons kosher salt
  • 1 cup coarse ground cornmeal
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 4 ounces sharp Cheddar, shredded

Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

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    66 Reviews
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    Excellent. The only change I made was to use 4 cups of nonfat milk rather than a combo of whole milk and water
    Take it from a born, bred, and raised deep South girl...I use Jim Dandy brand white grits. The ONLY brand I use. No milk involved. This is the brand my grandmother, and mother used, they can't keep the stuff on the shelves in our stores...Quaker Grits...can't sell enough of them! ANY-who...Just follow the package directions, or do as I do, 3 cups of water, salt...bring to a boil, slowly stir in, with a whisk, the grits(3/4 cups). If you just dump them in the water, they will clump, so stir while pouring. Once they begin to 'blurp', or bubble as they thicken, turn off heat, and put a lid on the pot. Once they have thickened, add a whole stick, yes, I said a whole stick, of butter, comes the fun part, the CHEESE!! I use mozzarella, shredded colby/jack, mexican blend shredded, asiago, provolone, both shredded, a slice of American cheese, and one each of Baby bel mozzarella, and white cheddar, about a 1/4 cup of each. YUM! 
    G.R.I.T.S....Girls Raised In The South!!
    Can u use yellow cornmeal
    Great basic grits recipe but could use a little improvement to be healthy... 
    I made this recipe with whole grain cornmeal I first soaked in lime water overnight. I'm docking a star because any cornmeal should be 1) whole grain and 2) soaked in lime water to make niacin available (aka Nixtamalization). I usually to a 1:2 ratio of lime water to cornmeal. I adjusted the water to 1/2 cup. 
    I also altered it to use 1/2 cup buttermilk and 1/2 cup fresh milk, adding in the buttermilk with the grits so it wouldn't curdle. 
    If your end product tastes bitter it means your cornmeal is rancid. It's very important to get cornmeal as fresh as possible (or grind it yourself). If you can't grind it yourself, make sure you buy it in sealed plastic pouches and store them in the fridge upon opening.
    Do you rinse the cornmeal after soaking it overnight? Or do you cook it in the lime water? What type of strainer do you use to separate the meal from the water?
    Live in nashville, and these grits are the truest thing you get! Incredible!
    The aroma, texture and the taste is great until the bitterness hits. I'm not sure if its the cornmeal itself or something else. Can someone shed some light into this, why its bitter? I've had cheese grits before but it wasn't bitter.
    Alton is my absolute favorite, but this was a little salty. I will make it again, and half the salt amount. I paired the cheese grits with cajun shrimp, delicious!
    Wow! Where have grits been all my life? Loved this recipe, it was creamy, rich, and very easy to make. This will be a side dish "go to" in my home from now on.
    Wa-a-y too much salt, even without the cheese! The cheddar has plenty of saltiness, so I'd leave the salt out altogether. Otherwise, great recipe (nice and simple!
    Authentic, easy, and simply delicious. Almost comparable to grandma's grits!! 
    My changes: I used a more finely ground corn meal. This created a very smooth and creamy consistency that cooked much faster as well. 
    I also added a little over 1/4 stick of butter to the boiling water/milk/salt mixture as well as black pepper. I found it greatly improved the flavor of the grits to incorporate the butter before cooking versus after cooking.
    These grits was fantastic. I fixed them with Paula Deen's shrimp dishes. It was true Low Country Cooking. Husband and son absolutely loved it. It was simple to make.
    It is so good! If there is any left the next day we flour and fry them. Yum!
    Wow! So delicious, we used the Hunter sharp Cabot cheese and then topped it with an over-easy fried egg! One of my all time favorites!
    My I LOVE grits! I live in the south, but didn't really eat them until recently and now I just can't get enough....The recipe is great! But I made a mod to it that I think makes it even better. I add two minced garlic cloves to the liquid while it's cooking. And now for the big one >> I had some leftover mashed potatoes from the previous evening (about a cup or cup and 1/4...I nuked the 'taters for 20 or 30 seconds to warm them, then folded them into the grits before serving...Amazing! The potatoes slightly thickens the grits and adds another layer to the dish....everyone loved it. Now, I make mashed potatoes the night before we have grits!
    This recipe came out creamy and cheesy, just like my grandmother used to make them. I halved it and still had plenty for two people with leftovers.
    Great flavor and texture. I made mine with hominy grits instead of cornmeal and added some garlic powder at the end with the pepper. Very tasty!
    this was very yummy and cheesey i could eat this everyday for the rest of my life yes, that awesome
    I make this ALL the time and it always turns out yummy! I've used all sorts of different cheeses like Mozzarella, Pepperjack, Colby (whatever I have around and they all taste great! My hubby says he doesn't like grits but he loves this dish!
    Very yummy, but real Southerners know that true grits come from hominy not cornmeal. ;
    Mind you I always change things a bit according to whats in the house, but was the best grits recipe. I had never just used corn meal before and the family loved it! Very smooth and creamy almost velvet like! Thanks Alton
    I think the recipe is wonderful. Instead of cheddar cheese I used gouda cheese and it tasted amazing!
    Made this for some friends that had never had grits and they loved them, make sure u keep an eye on them so they don't stick I only had to cook mine for about 18 min.
    These are the best cheese grits on the planet. My husband and I eat these with everything. They're even good the next morning with eggs over easy.
    DEEEELICIOUS!! Reminds me of my mother's southern style. Milk is key to creaminess.
    Oh my yummy goodness! Simple and delicious.
    Delicious and easy!!! I used stone ground yellow cornmeal and it was perfect.
    Cheese grits are one of my favorite breakfast foods. I love this recipe. I've made it four times now. I was making it w/ hominy grits, but now I live in a place where no such thing exists, so I bought polenta and just made it with polenta, but 1/4 the recipe for two people. It was still good.  
    I too made the mistake of using regular old cornmeal instead of the stone ground variety. So I wound up with cornmeal mush, which the back of the package suggested. I didn't realize there was a difference when I bought the stuff!  
    However, it was still very tasty even if it wasn't "grits" texture. I'll try it again with the right stuff soon, but I'll give it 4 stars for taste and good faith!!!
    Love the grits. Made it with water,cornmeal, milk and sugar. Loveen Da Food.!!! 
    I love this recipe and the technique. My grits/polenta come out perfect every time.
      I think some of the reviewers who complain about the "mushy-ness" of the recipe are not using the "coarse" cornmeal. Cornmeal for making cornbread and hoecakes should not be used for making polenta/grits. A coarse or stone-ground meal needs to be implemented.
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