Stone Ground Grits with Cheese (Southern-Style)
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.
Servings 4 servings
Calories 472kcal
Ingredients
- 1 cup grits
- 2-3 cups milk I use 3 cups. Keep an additional ½-1 cup handy if the grits get too thick.
- 1 cup water
- 1 cup grated cheddar cheese Feel free to load these up with a lot more.
- ½ teaspoon garlic powder
- 2-3 tablespoons unsalted butter
- salt and pepper to taste
Instructions
- In a large pot, pan, or saucepan, combine water and milk over medium heat. Once it starts to bubble gently (not a full boil), reduce the heat to low.
- 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.
- 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. Cook time varies a lot based on the brand you use, it can take anywhere from 15-30 minutes to soft creamy grits.
- 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.
- Season to taste and adjust as necessary. If you like them extra cheesy or buttery, don’t be shy—add more!
- Spoon into bowls and serve right away while they’re still warm and velvety.
Notes
If you want sweet grits, feel free to add some sugar.
Milk will get the grits creamy, you can use all water if you wish. You can also use half and half or plant based milk. Plant based milk will result in thinner texture.
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.
Nutrition
Serving: 1serving | Calories: 472kcal | Carbohydrates: 49g | Protein: 15g | Fat: 21g