Recipe courtesy of Tiffani Thiessen

Cheesy Grits

  • Level: Easy
  • Total: 1 hr (includes chilling time)
  • Active: 30 min
  • Yield: 6 servings
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Blackened Butter:

1 tablespoon sweet paprika

2 1/2 teaspoons salt 

1 teaspoon garlic powder 

1 teaspoon onion powder 

1 teaspoon dried oregano 

1 teaspoon dried thyme 

3/4 teaspoon ground black pepper 

3/4 teaspoon ground white pepper 

1/2 teaspoon cayenne 

1 stick (8 tablespoons) unsalted butter, softened 

Cheesy Grits:

1 1/2 cups whole milk

1/2 cup heavy cream 

1 teaspoon salt 

1 cup quick-cooking grits 

5 ounces Muenster cheese, coarsely grated 

2 tablespoons grated Parmesan 


  1. For the blackened butter: Combine everything but the butter in a small bowl and mix until well blended.
  2. Add 1 1/2 teaspoons of the spice mixture to the softened butter and blend completely. (Reserve the remaining spice mixture for another use.)
  3. Lay a piece of plastic wrap on a work surface. Place the spiced butter on the lower third of the plastic in a 2- to 3-inch-wide oblong shape. Gently wrap the shorter end of the plastic up and over the butter, using it to help shape and roll the butter into a log. Twist the ends of the plastic closed, like a hard-candy wrapper. Chill until firm, at least 30 minutes, preferably 1 hour. (Makes 1/2 cup.)
  4. For the cheesy grits: Combine the milk, 3/4 cup water, cream and salt in a medium saucepan over medium heat. Bring to a boil and slowly whisk in the grits, making sure there are no lumps. Reduce the heat to low, cover and cook, stirring occasionally, until thickened and soft, about 8 minutes. Remove from the heat, add the Muenster and Parmesan and stir until blended.
  5. Top each serving with 1 tablespoon of the blackened butter.

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