These cheesy grits are a classic Southern dish with a twist. My version has a rich, creamy texture and a subtle smoky flavor thanks to the addition of smoked cheddar. They're perfect for breakfast, brunch, or dinner-whether served on their own or as a base for another recipe, you can't go wrong!
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This recipe was developed based on my Cajun shrimp and grits recipe. The base of the grits recipe relies on cheddar and parmesan cheese to keep the grits creamy.
But what I loved was the smokiness of the Cajun seasoning. I wanted to incorporate that without overpowering the grits. Adding a little smoked cheese did the trick.
But when I paired them with crispy bacon and a poached egg for breakfast, I found the parm made the recipe too salty.
With this in mind, I think I have developed the best cheddar cheese grits recipe!
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📖Why My Recipe Works
- Flavorful Base - The key to delicious grits is starting with chicken broth and whole milk. This creates a rich, savory, and creamy foundation that adds depth from the very first bite. Can you use water instead of broth? Sure, but why would you when you can add more flavor?
- Smoked Cheddar - Instead of plain cheddar, this recipe uses smoked cheddar for a bold, slightly smoky flavor that takes classic cheese grits to the next level.
🧾Ingredient Notes
- Grits - You can use your choice of grits. White or yellow corn grits will give you the same result. But you need to
- Chicken Broth - Substitute with vegetable broth or water to make the recipe vegetarian.
- Whole Milk - You can also use half and half or heavy cream for slightly thicker grits.
- Butter - Use unsalted butter to control the saltiness later.
- Cheese - I used smoked cheddar. But you can swap it with shredded sharp cheddar cheese. I don't recommend mild cheddar. But you can mix in a little pepper jack cheese if you like.
- Garlic Powder - You can swap this for freshly minced garlic, but for breakfast, I like to stick to garlic powder since it's milder.
- Hot Sauce - Like Tabasco or Frank's RedHot. You can also add a pinch of cayenne or red pepper flakes, or skip it if you don't like spicy flavors.
What is the best type of grits for cheese grits?
Quick grits are going to be your standard and used in most recipes. It is what I use most often. You will see them called quick cooking, regular or old-fashioned.
Do not use instant grits; they are precooked and dehydrated, just add hot water. Very quick but lacks flavor and texture.
But you can use any other variety; you will need to adjust the recipe for time and the total quantity of liquids.
- Regular Grits - Finely ground and partially cooked for faster prep. Ready in about 15 minutes.
- Hominy Grits - Made from corn treated with lye for a smooth, mild flavor. Takes 30-60 minutes to cook.
- Stone-Ground Grits - Coarsely ground whole corn with full flavor and texture. Requires 40-60 minutes of slow cooking and frequent stirring.
⏲️How to Make Cheese Grits
- Add broth, milk, butter, and seasonings to a saucepan and bring to a gentle boil, not a rolling boil, so it heats evenly and doesn't stick to the bottom.
- Whisk the grits in slowly for a smooth and lump-free texture.
- Let the grits simmer low and slow, stirring frequently until thick and tender.
- Stirring in butter last adds a rich and silky texture, while adding cheese off the heat prevents it from becoming grainy.
🥗What to Serve with Southern Cheese Grits
In the morning, I love to pair grits with bacon, sausage, and fried eggs-so filling and so good. Come lunchtime or dinner, switch things up and serve them with slow cooker pulled beef, roasted veggies, or blackened cod.
👩🏻🍳 Expert Tips
- Stone-ground grits take longer to cook, around 40 minutes, since they're a coarser cut. You can also use old-fashioned or quick-cooking grits for this recipe; both work well with slight adjustments to cooking time.
- Avoid instant grits, as they lack the texture and flavor of the real thing.
- Don't rush simmering the grits. Give them time to cook on low heat so they become creamier and more tender.
- Use block cheese that you grate yourself. Bagged shredded cheese contains an anti-caking agent that makes it more difficult to melt smoothly.
More Southern Recipes
🌡️Storing Leftovers
Store leftover cheese grits in an airtight container and refrigerate for up to 4 days. Reheat on the stovetop over low heat or in the microwave in short bursts. Add a splash of broth to loosen it up.
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📖 Recipe Card
Smoked Cheddar Cheese Grits
Ingredients
- 2 cups chicken broth or water
- 2 cups whole milk
- ¼ cup unsalted butter divided
- 1 teaspoon kosher salt
- 1 teaspoon hot sauce like tabasco
- ½ teaspoon garlic powder
- 1 cup quick cooking grits
- 1 ½ cup shredded smoked cheddar or regular
Instructions
- In a medium saucepan, bring the broth, milk, 2 tablespoons of butter, salt, hot sauce, and garlic powder to a gentle boil.2 cups chicken broth, 2 cups whole milk, ¼ cup unsalted butter, 1 teaspoon hot sauce, ½ teaspoon garlic powder
- Whisk in the grits slowly to prevent lumps.1 cup quick cooking grits
- Reduce heat to low, cover, and simmer, stirring often. Cook until thick and tender, about 10 to 15 minutes.
- Stir in the remaining butter until melted and fully incorporated. Add cheese and stir until smooth and creamy. Season to taste with salt and pepper.1 ½ cup shredded smoked cheddar, 1 teaspoon kosher salt
Notes
- Remove from heat and let rest a few minutes before serving.
- If your grits are too thick, add more milk.
- If your grits are too thin but cooked through, simmer uncovered on low until the water evaporates.
Braden says
Had great flavor and was easy to make.