Southern Grits with Cheese

Let me tell you right now—these stone ground grits are it. I’m talking creamy, cheesy, Southern comfort in a bowl. I grew up eating grits that were simmered low and slow, and that’s exactly the kind of love we’re putting into this recipe. None of that quick and instant stuff—these grits are the real deal. And don’t worry, I’ll walk you through it step-by-step so you get grits that are smooth, flavorful, and never dry or clumpy. You’ve got this.

Do you put sugar on your grits? Be honest! You won't find sugar in my recipe ingredients because I don't believe sugar belongs on them, but if you want sweet grits, feel free to add some sugar! You will love my Cajun Shrimp and Grits recipe.

Stone Ground Grits Ingredients

• Grits – I’m using stone ground grits for that rich, hearty texture you just can’t get from instant. They take a little longer, but the flavor payoff is so worth it.
• Milk – This helps make the grits extra creamy. Water alone doesn’t give that same richness, milk brings the comfort.
• Water – You still need some water to help the grits cook through without being too heavy. It balances everything out.
• Grated Cheddar Cheese – Sharp cheddar melts beautifully and gives these grits that bold, cheesy bite. I never skip it.
• Garlic Powder – Just a pinch adds depth and a little savory something in the background. It’s subtle but makes a big difference.
• Butter – This is what makes them velvety. That buttery finish is what folks remember, trust me

What Are Stone Ground Grits

Stone ground grits are the real deal, y’all. These aren’t the quick-cooking kind you find in a packet—these are old-school, slow-simmered, and full of flavor. They’re made by grinding whole dried corn kernels between stone wheels, which keeps more of the corn’s natural texture and flavor intact.

Now, I won’t lie, stone ground grits take a little more time and attention than the instant stuff, but the difference is night and day. They soak up flavor like a dream and give you that thick, creamy bite that just feels like home.

Whether you're loading them up with cheese, serving them with shrimp, or just adding butter and salt, these grits are a Southern staple for a reason. Once you try them this way, it’s hard to go back.

How to Prevent Clumpy and Lumpy Grits

Alright, let’s talk about how to keep your grits from turning into a lumpy mess,because nobody wants that.

The key is slow and steady. Don’t just dump the grits straight into hot liquid. Start by bringing your water and milk (or whatever liquid you’re using) to a gentle boil, then turn the heat down low. While you’re whisking with one hand, slowly pour the grits in with the other. That constant movement helps them spread out evenly instead of clumping up on you.

Once they’re in, switch to a low simmer and keep whisking. Not nonstop, but check on them every few minutes and give them a good stir,especially in the beginning when they’re thickening up. If they sit too long without being stirred, they’ll stick and clump. And if things are looking too thick too fast, go ahead and splash in a little more liquid to loosen them up.

Basically: low heat, gradual stirring, and patience. That’s the secret to smooth, creamy, Southern-style grits every time.

How to Make Stone Ground Grits

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Bring the liquid to a simmer: In a large saucepan, combine water and milk over medium heat. Once it starts to bubble gently (not a full boil), reduce the heat to low.
2. Slowly add the grits: While whisking, slowly pour in stone ground grits. Don’t rush this part—whisk the whole time to keep it smooth and avoid lumps. Place the lid on the pot and allow the grits to simmer on low heat.
3. Simmer low and slow: Remove the lid and whisk the grits every few minutes and return the lid. If they start looking too thick, add a splash of water or milk and keep it moving. They should be soft and creamy, not stiff or clumpy.
4. Add the flavor: Once the grits are fully cooked, stir in unsalted butter, grated cheese, garlic powder, salt, and pepper to taste. Keep stirring until the cheese is fully melted and everything is smooth and creamy.
5. Taste and adjust: Season to taste and adjust as necessary. If you like them extra cheesy or buttery, don’t be shy—add more!
6. Serve hot: Spoon into bowls and serve right away while they’re still warm and velvety.

Variations and Substitutions

• Gouda Cheese
• Parmesan Cheese
• Bacon
• Shrimp
• Sausage
• Jalapenos
• Roasted Veggies
• Cajun Seasoning

Frequently Asked Questions

What to Serve with Grits

You can't go wrong with seafood and grits. My Southern fried shrimp recipe is great with these. Classic staples like Southern fried chicken, Southern collard greens, fried okra, and fried green tomatoes are great.