cheese grits

Easy and creamy, these grits are the perfect side to serve with grilled shrimp.

Cheese Grits

chicken broth

water

garlic powder

grits (not quick/instant

cheddar cheese (shredded)

butter

Bring water, chicken broth and garlic powder to a boil in a medium pot.

Add grits and cook uncovered for 18-20 minutes or thick and creamy (or follow times listed on your grits package).

Remove from heat and stir in cheese and butter until melted. (Add a splash of cream if desired).

Serve hot.

Cheese Grits. Perfectly creamy and cheesy grits. This Southern classic is perfect as a side dish, loaded up as a main dish, or served as breakfast! 

chicken broth (unsalted)

milk

salt

quick grits (or substitute

unsalted butter

black pepper

extra shredded cheese

Combine the chicken broth and milk in a medium size saucepan. Heat over medium heat. Bring to a simmer. 

Stir in the salt. Then add the grits slowly while stirring. Stir until all grits are well mixed. 

Cover and reduce heat to low for 3-4 minutes. Remove the lid and stir the grits. Continue stirring while cooking over low for an additional 1-2 minutes. The grits will be tender when done cooking. 

Turn the heat off. Add in the butter and cheese. Stir until well mixed. 

Serve immediately. Top with additional shredded cheese, butter and fresh pepper if desired. 

Vegan Cheese Grits are creamy, comforting and a staple in Southern cooking! Perfect for breakfast or dinner. Try serving with BBQ tofu and collard greens for an amazing meal!

Vegan Cheese Grits

vegetable broth

yeast

grits

vegan butter

vegan cheddar cheese shreds

In a medium sized pot, bring vegetable broth, water, garlic powder and nutritional yeast to a boil.

Add grits slowly and whisk it in to prevent clumps. Cook uncovered over low-medium heat, stirring frequently, for about 20 minutes until thick and creamy.

Remove from heat and stir in vegan butter and optional cheese until melted. Add salt to taste as desired. Serve and enjoy!

These cheese grits are extra rich, creamy, and flavorful. They make a hearty and comforting breakfast or a delicious side dish with dinner.

chicken broth (0.26)

milk (1.25)

garlic powder (0.02)

quick cooking grits (0.49)

salt (0.02)

tsp black pepper (0.02)

cheddar, shredded (1.15)

Combine the chicken broth, milk, and garlic powder in a medium sauce pot. Place a lid on top and bring it up to a boil over medium-high heat, stirring occasionally to prevent the milk from scorching.

Once boiling, stir in the quick cooking grits and salt. Turn the heat down to medium-low and let the grits simmer for about 5 minutes or until thickened, stirring occasionally.

Remove the grits from the heat and stir in the butter and pepper.

Finally, stir in the shredded cheddar, one handful at a time, until fully melted into the grits. Serve warm.

My Mother's Southern Cheese Grits was a&nbsp;staple breakfast for my brothers and sisters and me when we were growing up. I can still see the pot of cheese grits bubbling away on my mother's stove! More years later than I care to remember, I'm still making My Mother's Southern Cheese Grits. Now, however, I cook it in the microwave for a modern twist!

My Mother’s Southern Cheese Grits with a Modern Twist

Quick grits*

water (divided)

Velveeta (cubed)

Combine grits, salt, and 2 cups of water in a large microwave safe bowl with a lid. Cover bowl with paper towel and lid. Microwave on high for 8 minutes.

Remove from microwave. Add remaining 1 cup of water; stir to combine. Cover bowl with paper towel and lid. Microwave on high for 5 minutes.

Remove from microwave. Add Velveeta; stir to combine. Cover bowl with lid. Microwave on high for 5 minutes.

Remove from microwave. Stir to combine.

Serve with crispy bacon and buttered toast.

Yield: 4 servings.*

Oooeee, y'all are gonna love this Honey Butter Cajun Shrimp! Perfectly seasoned with cajun spice and slathered in a swoon-worthy, flavorful honey butter sauce. There's more...That beautiful, saucy shrimp sits on top of creamy, smoky, and cheesy Gouda Grits. This dish is sooo good, easy to make, and a surefire crowd pleaser!

Honey Butter Cajun Shrimp with Smoked Gouda Grits

low-sodium chicken stock/broth

whole milk, divided

corn grits

smoked gouda cheese, freshly grated

kosher salt & black pepper,

lb raw medium shrimp, peeled & deveined

cajun seasoning

(1 stick) unsalted butter,

shallot,

pure honey

lemon juice,

lemon

dill

Pat the shrimp dry with paper towels and place them into a bowl. Season the shrimp with the cajun seasoning and gently toss to coat. Cover the bowl with a lid/plastic wrap and transfer to the refrigerator to marinate while you make the grits.

Using a heavy-bottomed saucepan or large pot over medium-high heat; combine the stock, 1 cup of milk, and grits together. Stir the mixture together and let it come to a boil, about 8-10 minutes.

Once the mixture starts to boil, reduce the heat to the medium-low and continue cooking, stirring the mixture every so often. Allow the grits to cook up until you see all the liquid is absorbed and the grits become soft and tender, about 10-15 minutes.

Then sprinkle in the cheese along with the butter and remaining 1 cup of milk. Stir everything together very well until all the cheese has melted through and everything is combined. Season the grits with salt/pepper, to taste. Note: keep the grits on the lowest stove setting to keep warm or remove from heat while you make the shrimp.

Heat a large, non-stick skillet over medium heat and add in the butter. Once melted, add the shrimp in a single layer- careful not to overcrowd the pan, work in batches, if needed. Cook the shrimp for 2-3 minutes on each side, until the flesh is pink and opaque. Then transfer all the cooked shrimp to a clean plate and set aside.

Add the shallot into the skillet and sauté until tender, about 2-3 minutes. Then add in the garlic and continue cooking until the garlic is fragrant, about 1 minute. Pour in the honey along with the lemon juice and lemon zest. Stir everything together until combined. Allow the sauce to come up to a slight boil and then remove from heat.

Add the cooked shrimp back into the skillet and toss together to fully coat all the shrimp in the honey butter sauce.

Serve immediately by placing the gouda grits into bowls, and top with the honey butter cajun shrimp and any residual pan sauce drippings. Garnish with fresh herbs and a lemon slice, if desired. Enjoy!

This was delicious and a very quick weekday meal! 
My family was so impressed and wished I had made more! It’s now on our go to list for dinner! 
I really like the way your content is ordered, the extra tips and instructions! 
Thanks so much and I look forward to trying more! 

This was so good, I'll definitely be making it again. Perfect for a Sunday dinner, but quick and easy enough that I didn't have to spend hours in the kitchen.

Made with old-fashioned corn grits, heavy cream, and lots of shredded cheese, these are the most creamy, cheesy southern-style grits you will find! Serve these grits with sauteed shrimp or pan-seared fish for a delicious southern meal.

Creamy Southern Cheese Grits

yellow corn grits (see note*)

heavy cream

parmesan cheese

cheddar cheese

onion powder

cayenne pepper (optional)

butter (unsalted)

black pepper (to taste)

To a medium saucepan over medium-high heat, add the water, cream, salt, garlic powder, onion powder, and cayenne pepper. Stir the ingredients to combine and bring them to a rolling boil.

Once the liquid comes to a boil, add the grits while stirring constantly so that clumps do not form. Lower the heat to medium-low, cover, and simmer the grits for 20-25, stirring occasionally.

Once the grits are thick and creamy, remove the pan from the heat and stir in the parmesan and cheddar cheeses. Stir the grits until the cheese has melted into them. Add the butter and stir until melted.

Transfer the grits to a serving bowl and top with fresh cracked black pepper. Enjoy!

Pimento Cheese Grits are a classic southern side dish made with stone ground grits and homemade pimento cheese. They&#039;re creamy, cheesy and delicious!

Pimento Cheese Grits

grits ((ad))

pimento cheese ((stirred

parsley

half & half

pimento cheese

cheddar

In a large dutch oven, (ad) boil water, then add grits, salt, and butter.

Cover and simmer grits until tender (about 30 minutes). Stir frequently during this time.

Add a little water if needed and stir to prevent scorching.

Remove from heat and fold in pimento cheese.

Add dried parsley and garlic powder.

Stir in half and half.

Salt to taste if needed.

Stir well and pour into individual bowls.

Garnish with a scoop of pimento cheese and shredded cheddar.

Classic Southern Cheese Grits go with any meal from breakfast to supper and are fabulous with anything from chicken to fried fish to shrimp.

grits (stone-ground, quick cooking, or regular)

cheddar cheese (grated)

Bring the water, butter and salt to a boil in a small saucepan.

Add the grits to the boiling water using a whisk.

Cover the pot, lower the heat to a simmer and cook the grits according to the package directions.

When the grits are done, stir in the black pepper and garlic powder.

Add the cheese and stir until blended.

https://embed.mediavine.com/videos/iEQWIAc0l

If you're looking for the perfect southern side dish then I have the recipe you need! Classic Southern Cheese Grits go with any meal from breakfast to supper and are fabulous with anything from chicken to fried fish to shrimp. They're always the right answer to the which side dish to serve dilemma.

The Best Southern Cheese Grits

An easy cheese grits recipe that&#039;s thick, creamy and absolutely delicious!

milk ((I use 2%))

(4 ounces) grated cheddar cheese

Kosher salt and black pepper,

In a large saucepan, bring broth and milk to a boil over medium-high heat. Whisk in the grits; season with salt and pepper to taste.

Reduce heat to low, cover, and cook (whisking often) until the liquid is absorbed, about 35-40 minutes.

Remove from heat, stir in cheese and butter. Taste and season with additional salt and pepper, if necessary.

Looking for the best sides to eat with your flavorful cheese grits? We have 16 delicious ideas for the perfect breakfast.

What To Serve With Cheese Grits

Make the best cheese grits using your favorite recipe.

Make a side dish from the list above. You can eat cheese grits with ricotta, green beans with bacon, sausage and potatoes, scrambled eggs, smoked cod, pulled pork, coconut shrimp, egg bites, sauteed mushrooms, grilled asparagus, fried green tomatoes, cornbread, spinach salad, fried chicken, roasted Brussels sprouts, and collard greens.

Serve and enjoy a wonderful meal :)

Cheese Grits Casserole is a Southern favorite and this version is the best! Cheddar cheese, half-and-half, and eggs make it rich and creamy.

Baked Cheese Grits

Cheddar cheese

eggs, lightly beaten

white pepper

Parmesan cheese

Preheat oven to 350.

Lighly grease a 2 1/2 quart shallow casserole dish. Bring water and salt to a boil in a large saucpan, then stir in grits and cook according to package directions.

When grits are done, remove from heat. Stir in cheese and butter until melted. Stir in heavy cream, salt, and pepper.

Add a couple of tablespoons of the hot grits to the lightly beaten eggs, stirring in one tablespoon at a time to temper the eggs. Add egg mix to the pot of grits and stir gently.

Pour grits into prepared dish. Top with Parmesan cheese if desired.

Bake for 40-45 minutes until set in the middle.

Remove from oven and allow to rest for 15 minutes. The grits may be a little jiggly but will continue to set after you take them out of the oven.

I LOVE CHEESE GRITS! My granny always made them with velveeta...so good!

Those look so good...'cause they are! I love cheese grits :)

Shrimp and Grits is a heavenly combination of shrimp and bacon with bell pepper and onion served over cheesy stone-ground grits.

Classic Southern Shrimp and Grits

shrimp

Tabasco sauce

bacon (chopped)

onion (finely chopped)

green bell pepper (finely chopped)

garlic (minced)

scallions

all-purpose flour

grits (not instant)

Combine the shrimp with the lemon juice and Tabasco. Set aside while preparing the grits and sauce.

Bring the water and salt to a boil in a smallish saucepan.

Add the grits to the boiling water using a whisk. Using the whisk ensures that you don’t get lumps in your grits.

Now cover the pot, lower the heat to a simmer and cook the grits according to the package directions.

When the grits are done, stir in the butter, black pepper and garlic powder.

Next, add the grated cheddar and stir until well blended.

Hold the finished grits over a very low heat until needed.

For the cheese grits:

In a large sauté pan over medium heat, cook the chopped bacon until brown but not yet crisp.

Add the onion, green pepper and garlic. Cook for about 5 minutes or until vegetables are tender.

Add the scallions, sprinkle the flour over the mixture and continue cooking for an additional 5 minutes.

Stir in the stock or broth and salt. Cook for a minute or two until sauce is thickened.

Add the shrimp mixture to the sauce and cook until shrimp are opaque – no more than three minutes!

To serve – ladle a generous amount of grits into a shallow bowl and top with shrimp and sauce.

Finish making the shrimp and sauce:

Top 13 cheese grits recipes from across the web

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Top 13 cheese grits recipes from across the web

The most viewed cheese grits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheese Grits

Cheese Grits

Vegan Cheese Grits

Cheese Grits

My Mother’s Southern Cheese Grits w...

Honey Butter Cajun Shrimp with Smok...

Creamy Southern Cheese Grits

Pimento Cheese Grits

Cheese Grits

Cheese Grits

What To Serve With Cheese Grits

Baked Cheese Grits

Classic Southern Shrimp and Grits

The most viewed cheese grits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine