Cheesy Grits {Creamy, Cheddar-Packed, Cozy Bowl!}

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Creamy Cheesy Grits are warm, savory comfort in a bowl, rich with butter, seasoned stock, and a gentle hit of garlic and onion powder. They’re smooth, spoonable, and the kind of side that quietly steals attention from whatever you meant to serve them with.

Creamy cheesy grits in a bowl topped with melting butter, smooth and rich with a cozy cheddar finish.

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Why These Grits Are the Star

A lot of people think of grits as a filler, for me packing the grits full of flavor makes these the star of the show. I love adding cheese because-why not?! But this is completely optional. You can make this same recipe with no cheese!

Here is how it all comes together:

Bring stock to a low boil so the grits hydrate with flavor from the start.
Whisk in stone-ground grits and seasonings, then drop the heat so they thicken slowly.
Stir as they cook until tender and creamy, not gritty.
Finish with butter for silkiness and cheddar for that cozy, savory bite.
Serve hot while they’re loose and glossy.

Serve these right away while they’re steamy and creamy, then top with black pepper, a pat of butter, or anything saucy you’re already making. They’re perfect under shrimp, short ribs, or a simple fried egg.

A red pot filled with creamy grits topped with a pat of melting butter. Beside the pot are a bunch of green onions, a gold ladle, and a small bowl of shredded cheddar cheese on a white surface.

Cheesy Grits

Danielle Cochran

Cheesy Grits turn buttery, creamy, and deeply savory with seasoned stock, a little garlic and onion warmth, and a cheddar finish that melts right in. Serve them hot and glossy as the coziest base for shrimp, saucy mains, or a fried egg.

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Prep Time 5

Cook Time 15

Total Time 20

Course Side Dish

Servings

Calories 489 kcal

Equipment

Medium saucepan or pot
Whisk
Wooden spoon or silicone spatula
Measuring Cups
Measuring spoons
Cheese grater
Ladle or large spoon

Ingredients

3 cups chicken stock or vegetable stock or water
2 teaspoons kosher salt
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 cup stone-ground grits
7 ounces cheddar cheese shredded
3 tablespoons butter

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Instructions

Add the chicken stock to a medium pot and bring to a low boil over medium heat.
Stir in the grits, salt, black pepper, garlic powder, and onion powder. Reduce the heat to medium-low.
Cook for 10 to 15 minutes, stirring occasionally, until the grits are thick and tender.
Stir in the butter and shredded cheese until melted and smooth. Remove from heat and enjoy.

Nutrition

Calories: 489kcalCarbohydrates: 39gProtein: 20gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 78mgSodium: 1813mgPotassium: 290mgFiber: 1gSugar: 3gVitamin A: 850IUVitamin C: 0.4mgCalcium: 362mgIron: 1mg

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Frequently Asked Questions

Can I make these without cheese?

Yes, and they’re still delicious. Just skip the cheddar and finish with the butter, then taste and add a pinch more salt if needed.

How do I store and reheat leftovers?

Store in an airtight container in the fridge. Reheat on the stove or in the microwave with a splash of stock or water, stirring until creamy again.

Why stone-ground grits?

They have better flavor and a more satisfying texture than quick grits. They do take a bit longer, but the payoff is creamier, richer grits that taste more “real.”

Can I use water instead of stock?

You can. Stock gives deeper flavor, but water works, just be sure to season well and taste at the end.

How do I keep grits from clumping?

Whisk them into gently boiling liquid in a steady stream, then stir well in the first minute or two. Once they start thickening, occasional stirring keeps them smooth.