Why You’ll Love This Recipe

I enjoy this recipe because it’s simple, fast, and deeply satisfying. I like how the combination of broth and water infuses the grits with flavor, and adding two types of cheese makes the texture luxuriously creamy. I appreciate that it pairs well with so many dishes, from shrimp to eggs, making it versatile for any meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups low-sodium chicken broth
2 cups water
Kosher salt
1 cup corn grits
4 Tbsp. butter, divided
1 cup shredded cheddar
1/4 cup freshly grated Parmesan
Freshly ground black pepper

Directions

1. In a medium saucepan, I bring the broth and water to a boil and season generously with salt. I reduce the heat to maintain a simmer, then whisk in the grits. I simmer, stirring often, until the grits absorb the liquid and become very tender, about 10 minutes. I remove the pan from the heat.

2. I stir in the butter and cheeses until melted and smooth, then season with salt and pepper to taste.

Servings and Timing

This recipe yields 4 servings. I usually spend about 10 minutes prepping and around 25 minutes total to get the grits perfectly creamy and ready to serve.

Variations

I like enhancing these grits depending on my mood. Sometimes I swap chicken broth for vegetable broth to keep them vegetarian. I also enjoy stirring in garlic powder, smoked paprika, or a splash of cream for extra richness. When I want protein, I top the grits with sautéed shrimp, crispy bacon, or a poached egg.

Storage/Reheating

I store leftover grits in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water, broth, or milk to loosen them and warm them gently on the stovetop over low heat. The microwave works as well, but I stop and stir often to maintain that creamy texture.

FAQs

Why are my grits lumpy?

I whisk the grits in gradually and stir frequently while they cook to keep them smooth.

Can I use instant or quick grits?

I can, but I prefer regular grits because they offer a creamier, more satisfying texture.

Can I make these grits vegetarian?

Yes, I simply use vegetable broth or all water.

What kind of cheese works best?

I like cheddar and Parmesan, but I also enjoy Gouda, Monterey Jack, or a blend.

Can I use milk instead of water?

Yes, milk or a mix of milk and broth makes the grits even richer.

How do I keep the grits from sticking to the pot?

I stir often and maintain a gentle simmer to prevent sticking.

Can I double the recipe?

Absolutely. I use a larger pot and extend the cooking time slightly if needed.

Do grits thicken as they cool?

Yes, they firm up, which is why I add liquid when reheating.

Can I make them spicier?

I stir in cayenne, hot sauce, or pepper jack cheese when I want heat.

What can I serve with cheese grits?

I like pairing them with shrimp, eggs, roasted vegetables, fried chicken, or braised greens.

Conclusion

I love how these Best-Ever Cheese Grits deliver maximum comfort with minimal effort. They’re creamy, flavorful, and endlessly adaptable, making them a recipe I reach for again and again whenever I want something cozy and satisfying.