1. Bring the water to a rolling boil in a medium saucepan. You want it really boiling before you add the grits.
2. While whisking constantly, slowly pour in the grits and salt. Keep whisking for about a minute to prevent lumps from forming—this is the most important step for smooth grits.
3. Once the grits are incorporated, reduce the heat to low so they’re just barely simmering with tiny bubbles breaking the surface. Give them a stir every 5 minutes or so to prevent sticking.
4. Let them cook for 20-25 minutes, stirring occasionally. They’re done when they’re tender and creamy, not gritty between your teeth. If they get too thick, add a splash of hot water and stir.
5. Remove from heat and stir in the butter and shredded cheddar cheese. Mix until everything’s melted and incorporated into silky, cheesy perfection.
6. Taste and season with additional salt and pepper as needed—grits can handle quite a bit of seasoning, so don’t be shy.
7. Serve hot, garnished with chopped chives if you’re feeling fancy. These are best eaten immediately while they’re piping hot and creamy.

Nutrition Information (Per Serving):

• Calories: 235
• Carbohydrates: 28g
• Protein: 7g
• Fat: 11g
• Fiber: 2g
• Sodium: 480mg
• Calcium: 140mg (14% DV)
• Iron: 2mg (11% DV)
• Vitamin A: 350 IU (7% DV)

Stone-ground grits provide good amounts of iron and B vitamins, plus they’re a whole grain source of energy.

Notes:

• Seriously, use stone-ground grits, not instant. The flavor and texture difference is night and day.
• Don’t walk away completely while they’re cooking—stir every 5 minutes to prevent burning on the bottom.
• Shred your own cheese from a block. Pre-shredded cheese has anti-caking agents that can make the grits grainy.
• Keep a kettle of hot water nearby to thin them out if they get too thick.
• Every brand of grits cooks slightly differently, so use the texture as your guide rather than the exact time.

Storage Tips:

Store leftover grits in an airtight container in the refrigerator for up to 3 days. They’ll thicken considerably as they cool. Reheat gently on the stovetop over low heat, stirring constantly and adding water or milk a few tablespoons at a time until they reach your desired consistency. Don’t freeze them—the texture gets weird and grainy when thawed. Microwaving works in a pinch, but use 50% power and stir every 30 seconds, adding liquid as needed.

Serving Suggestions:

• Classic Breakfast: Top with a fried egg, crumbled bacon, and hot sauce for a hearty Southern breakfast
• Shrimp and Grits: Serve with sautéed shrimp, andouille sausage, and Cajun cream sauce for the iconic Lowcountry dish
• BBQ Side Dish: Pair with grilled chicken, pulled pork, or ribs alongside coleslaw and cornbread
• Comfort Food Bowl: Top with braised short ribs, collard greens, and caramelized onions

Mix It Up (Recipe Variations):

Jalapeño Cheddar Grits: Use pepper jack cheese instead of cheddar and stir in 2 tablespoons diced pickled jalapeños for a spicy kick that’s perfect with BBQ.

Garlic Parmesan Grits: Replace the cheddar with 1/2 cup freshly grated Parmesan and stir in 2 cloves minced garlic with the butter. This Italian-inspired version is surprisingly incredible.

Bacon Grits: Cook 4 strips of bacon until crispy, crumble it, and stir into the finished grits along with 2 tablespoons of the bacon fat instead of butter. Pure Southern comfort.

Creamy Gouda Grits: Swap the cheddar for smoked Gouda and add a tablespoon of cream cheese for extra richness. This version is elegant enough for dinner parties.

What Makes This Recipe Special:

These cheese grits honor traditional Southern cooking by using stone-ground grits that are slowly simmered until creamy and tender, then enriched with butter and sharp cheddar cheese. Unlike instant grits that cook in minutes but taste flat, stone-ground grits develop a complex corn flavor and satisfying texture that’s worth the extra time. This simple preparation lets the quality of the grits shine through while creating a versatile comfort food that works as breakfast, a side dish, or even a base for more elaborate dishes like shrimp and grits.