1800s-present - Southern cooks building on Indigenous corn preparations and later adding dairy and cheddar

Cheese Grits

Name: Cheese Grits
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 1 cup stone-ground grits; 4 cups water, milk, or a mix; 1 teaspoon kosher salt, plus more to taste; 3 tablespoons butter; 1 1/2 cups shredded sharp cheddar cheese; 1/4 teaspoon black pepper; Hot sauce, optional

Creamy Southern grits cooked with milk or water, finished with butter, sharp cheddar, and black pepper.

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Difficulty

Easy

Prep time

5 minutes

Cook time

35 minutes

Total time

40 minutes

Servings

4 to 6 servings

Region

Southern United States

Era introduced

1800s-present

Introduced by

Southern cooks building on Indigenous corn preparations and later adding dairy and cheddar

Recipe tools

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The Story

Grits begin with Indigenous corn traditions and became a defining food of the American South through settlement, enslavement, plantation kitchens, small farms, and everyday breakfasts. Cheese grits are a later enrichment of that staple: simple grits cooked patiently, then finished with butter and cheddar. They can be breakfast, a side for fried fish, or the base for shrimp and grits.

Ingredients

1 cup stone-ground grits
4 cups water, milk, or a mix
1 teaspoon kosher salt, plus more to taste
3 tablespoons butter
1 1/2 cups shredded sharp cheddar cheese
1/4 teaspoon black pepper
Hot sauce, optional

Equipment

Large pot
Skillet
Cutting board
Chef's knife
Mixing bowl
Whisk
Measuring cups and spoons

Directions

Bring water or milk mixture and salt to a simmer.
Whisk in grits slowly to prevent lumps.
Reduce heat to low and cook, stirring often, until thick and tender, 30 to 35 minutes.
Add more liquid as needed to keep grits creamy.
Stir in butter and cheddar until melted.
Season with black pepper and more salt.
Serve hot with hot sauce if desired.