Oh, honey, there’s nothing quite like a bowl of Creamy Southern Cheese Grits on a chilly morning, is there? It’s the kind of food that just hugs you from the inside out. I remember my Mama making these for us every Saturday morning, the smell filling the whole house. It wasn’t fancy, just simple ingredients coming together to make something truly special. These aren’t just grits, they’re a taste of home, a reminder of simpler times, and a whole lot of pure, unadulterated comfort.
Why You’ll Love These Creamy Southern Cheese Grits
You’re going to absolutely adore these grits, trust me! They’re just so ridiculously easy to make, even on the busiest mornings. Plus, they’re packed with cheesy, creamy goodness that just makes your soul happy. They’re the perfect comfort food and work for any meal, seriously. You likely have all the bits and bobs in your pantry already, and they make everyone who eats them feel like they’re home.
Ingredients for Authentic Creamy Southern Cheese Grits
Alright, let’s gather our goodies! You don’t need much, which is part of why I love this recipe so much. For the best, most authentic creamy grits, you’ll want these simple things:
- 4 cups of water
- 1 teaspoon of salt (don’t skimp here, it wakes everything up!)
- 1 cup of good ol’ stone-ground grits (this is key for texture, honey!)
- 4 tablespoons of unsalted butter
- 1/2 teaspoon of black pepper (freshly ground is best!)
- 1 cup of shredded sharp cheddar cheese (use the good stuff, it makes a difference!)
- 1/2 cup of whole milk (makes ’em extra creamy!)
Essential Equipment for Making Creamy Southern Cheese Grits
You really don’t need much to whip up a batch of these yummy grits. Just grab a sturdy medium saucepan, a good whisk (that’s important for getting them smooth!), and your trusty measuring cups and spoons. That’s it! Simple tools for simple, delicious food.
Step-by-Step Guide to Perfect Creamy Southern Cheese Grits
Alright, ready to make the best grits you’ve ever had? It’s really not hard at all, just follow these steps and you’ll be spooning up pure comfort in no time! Pay attention to the little things, and you’ll see why these are truly special.
Boiling the Water and Salt
First things first, grab a good-sized saucepan – one that won’t bubble over! Pour in your 4 cups of water and toss in that teaspoon of salt. Get it on the stove over medium-high heat and bring it to a rolling boil. That salt is super important; it’s the first layer of flavor for your grits!
Whisking in the Grits
Once that water is doing a lively dance, it’s time for the grits! Now, don’t just dump them all in at once – that’s how you get lumps, and nobody wants lumpy grits! Slowly, I mean *slowly*, drizzle in that cup of stone-ground grits while whisking constantly. Keep whisking until it’s all smooth and looks like a delicious porridge starting to form.
Simmering to Perfection
Now for the magic to happen! Turn that heat *way down* to low, low, low. Pop a lid on that pot – you want it snug but not airtight. Let those grits simmer and thicken up. You’ll need to stir them every now and then, maybe every 5 minutes or so, just to make sure they don’t stick to the bottom. This usually takes about 20 to 25 minutes. You’ll know they’re ready when they’re nice and thick, like a slow-moving river.
Adding the Flavor Boosters
Okay, the grits are thick and lovely. Take that pot off the heat for a minute. Now, stir in that 4 tablespoons of butter until it’s all melty and gooey. Then, sprinkle in your half teaspoon of black pepper. Giving them this little boost *after* cooking helps keep that butter flavor bright and peppery.
Melting in the Cheese and Milk
This is the grand finale, honey! While the grits are still warm off the heat, pour in that half cup of milk and all that glorious shredded sharp cheddar cheese. Stir, stir, stir! Keep stirring until the cheese is completely melted and the milk is perfectly blended in, making everything super creamy and dreamy. That’s it – you’ve got yourself the most amazing cheese grits!
Tips for the Creamiest Southern Cheese Grits
Okay, so making these grits is pretty straightforward, but a few little tricks can take ’em from good to absolutely spectacular! My Mama always said patience is key. For the creamiest grits, you *really* want to use stone-ground grits – they have a nicer texture, not gritty like instant ones. If your grits ever get a little too thick, don’t panic! Just stir in another splash of milk or even a little warm water until they’re just right. And for goodness sake, stir them often while they’re simmering; that’s the secret to keeping them smooth and lump-free. Try not to cover them completely once the cheese goes in either, or they can get a bit… gummy. You want that rich, creamy texture! Want to try another easy comfort food recipe? Check out this amazing homemade simple pasta sauce – it’s a lifesaver!
Ingredient Notes and Substitutions for Creamy Southern Cheese Grits
So, let’s talk about these ingredients for a sec. For *really* good grits, I always, always, always go for stone-ground grits. They just have this wonderful, hearty texture that instant grits can’t touch. If you use quick-cooking grits, they’ll cook faster, sure, but they can get a bit gluey and lose that satisfying bite. For the cheese, sharp cheddar is my go-to because it brings so much flavor, but you could totally mix in some Colby or Monterey Jack if you want it extra melty. And if you don’t have whole milk, 2% works just fine, or even a splash of heavy cream if you’re feeling fancy! It’s all about making them perfect for *you*. Looking for more homemade goodness? You should try making your own homemade Nutella sometime!
Serving Suggestions for Creamy Southern Cheese Grits
Honestly, these Creamy Southern Cheese Grits are so good, they can be the star of the show! But they also pair beautifully with so many things. Imagine them alongside a classic bacon, egg, and cheese sandwich for breakfast perfection. Or, serve them as a hearty side dish with fried chicken, shrimp and grits (of course!), or even a big ol’ bowl of bean with bacon soup on these colder nights. They just make any meal feel more special and comforting!
Storage and Reheating Instructions
Now, if you happen to have any of these glorious grits left over (which I highly doubt!), you’ll want to store them right. Let them cool down a bit, then pop ’em into an airtight container in the fridge. They’re usually best for about 2-3 days. To reheat, just add a little splash of milk or water to a saucepan over low heat, stir in your leftover grits, and gently warm them through. Don’t rush it, or they can get a bit stiff!
Frequently Asked Questions about Creamy Southern Cheese Grits
Got questions about these amazing grits? I totally get it! Here are some things folks often ask, and my two cents on them.
Can I make these Creamy Southern Cheese Grits ahead of time?
Well, you *can*, but honestly, they’re best served fresh! Grits tend to thicken up quite a bit as they cool, and reheating them can sometimes make them a little less creamy. If you must make them ahead, try stirring in an extra splash of milk or water when you reheat them gently on the stove over low heat. Don’t microwave them if you can help it; the stovetop is your friend here!
What’s the best kind of cheese for Southern grits?
Sharp cheddar is my absolute favorite because it’s got a real punch of flavor that stands up beautifully in these creamy grits. But, don’t be afraid to experiment! A good Monterey Jack, Colby, or even a mix of cheeses works wonderfully. Just make sure you’re shredding your own cheese from a block – the pre-shredded stuff has anti-caking agents that can make your grits a bit grainy instead of smooth. Want to try another simple recipe? Check out this homemade taco seasoning – it’s a game-changer!
How do I keep my grits from getting lumpy?
Ah, the dreaded lump! The secret is simple: whisking slowly. When you add the grits to the boiling water, drizzle them in really gradually while whisking constantly. This helps them hydrate evenly without clumping up. Also, using stone-ground grits helps a lot because they’re less processed. If you do get a few lumps, don’t fret too much; sometimes giving them a really vigorous whisk or a careful mash against the side of the pot can help smooth things out.
Can I use instant grits instead of stone-ground?
You *can*, but honey, it just won’t be the same! Instant grits cook super fast, but they often have a much softer, almost mushy texture and lack that wonderful chewiness you get from stone-ground grits. Stone-ground grits are the gold standard for authentic Southern flavor and texture. They take a little longer, but trust me, the taste and the satisfying bite are totally worth the wait for these creamy cheese grits!
Nutritional Information
A serving of these delightful Creamy Southern Cheese Grits packs a comforting punch! You’re looking at about 350 calories, roughly 20g of fat (don’t worry, a good bit is from that lovely cheese and butter!), 30g of carbs, and about 15g of protein. Remember, this is just an estimate, and it can change a bit depending on the exact cheese and milk you use. But hey, it’s comfort food, right?
Print
Creamy Southern Cheese Grits
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic Southern side dish, creamy and cheesy grits perfect for breakfast or any meal.
Ingredients
- 4 cups water
- 1 teaspoon salt
- 1 cup stone-ground grits
- 4 tablespoons butter
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 1/2 cup milk
Instructions
- Bring water and salt to a boil in a medium saucepan.
- Gradually whisk in grits.
- Reduce heat to low, cover, and cook, stirring occasionally, until thickened, about 20-25 minutes.
- Stir in butter and pepper.
- Remove from heat and stir in cheese and milk until melted and smooth.
- Serve immediately.
Notes
- For creamier grits, use whole milk.
- You can add a pinch of cayenne pepper for a little heat.
- Stone-ground grits provide the best texture.
- Prep Time: 5 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
Keywords: cheese grits, creamy grits, southern grits, breakfast grits, cheddar grits, comfort food