The Best Cheese Grits

a bowl of grits on a table with cheese and butter melted in

The best cheese grits can be a hearty and savory breakfast or dinner side dish. Using good grits and supporting ingredients level up this southern classic into something filling and special.

Course Breakfast

Cuisine American

Prep Time 7

Cook Time 25

Total Time 32

Servings people

Calories 189kcal

Author Rachel Ballard

Ingredients

2 1/2 cups chicken broth water can substitute; see note 1
3 tablespoons butter
1/2 teaspoon sea salt see note 2
9 tablespoons stone ground grits 9 tablespoons is the same as 1/2 cup plus 1 tablespoon
1 cup sharp cheddar grated from a block

Instructions

In a 2 quart or larger stock pot, add broth, butter and salt. Bring to a simmer. Make sure you know how salty your broth is before adding salt.
Add the grits in a slow, steady stream while stirring and return to a simmer then reduce heat to low.
Stir almost constantly to keep down splatters until the grits thicken. 20 to 25 minutes or so. If your grits get too thick, add 1/4 cup water at a time to thin them. Their texture should be like pancake batter but not watery.
Turn off the heat and add the cheese and stir to melt. Allow the grits to cool 5 minutes in the pan before serving. Add more salt, pepper and butter to taste.

Nutrition