How to Make Creamy Southern Cheese Grits

Overhead shot of a wooden spoon stirring Creamy Southern Cheese Grits in a red Le Creuset pan

5 from 6 votes

How to Make Creamy Southern Cheese Grits

Learn how to make Creamy Southern Cheese Grits--A side dish fit for any meal, be it lunch, dinner, or a breakfast extravaganza! This timeless Southern favorite boasts an irresistibly creamy texture, enhanced with a medley of spices and an abundance of luscious melty cheddar cheese. Plus my top tips for making the best grits you've ever had. Completely Gluten-free + Vegan Option.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Brunch

Keyword: breakfast, brunch, cheese, creamy, dinner, easy, grits, recipe, southern

Servings: servings

Calories: 723kcal

Author: Shanika

Ingredients

1 ¼ cup white corn grits
2 cups filtered water
2 cups Almond milk
1 cup organic heavy cream
1 ½ tsps sea salt
1 teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon cajun seasoning blend, optional
½ cup unsalted butter (See Notes for Vegan option!)
1 cup mild cheddar cheese (See Notes!)

US Customary - Metric

Instructions

HEAT + SOAK THE GRITS FIRST:

In a large pot or dutch pot over medium-high heat, add the water, white corn grits, and salt and stir until combined. Once it begin to boil, turn off the heat and let the grits sit for 15 minutes so that it soaks a bit. NOTE: See Post for the reasoning for this, etc.

COOK THE GRITS:

Once the time has ended, turn on the heat to medium-high and add the milk, heavy cream, garlic powder, smoked paprika, and cajun seasoning (optional), whisking regularly to avoid lumps or sticking to the bottom. After the first 10 minutes, reduce heat to medium-low so that it can cook more slowly for the ultimate creaminess.

FINISH THE GRITS:

In the last 5 minutes, add the butter and cheese, whisking until combined and completely smooth. The grits are ready once it thickens, most of the liquid has reduced, becomes creamy, and the grits are al dente when tested. Remove from heat and serve immediately with your favorite protein.
Bon Appétit!

Notes

STORAGE: Leftovers can be kept in an air-tight container in the refrigerator for 3-4 days. Re-heat over the stovetop or in a microwave when ready to serve.
HOMEMADE CAJUN BLEND: To make your own cajun blend, visit my Cajun Sweet Potato Grits + Chickpea recipe.
VEGAN OPTION: To make these grits entirely dairy-free or vegan, just substitute the unsalted butter with vegan butter, the heavy cream with full-fat coconut cream/milk, and the cheese with dairy-free shreds or nutritional yeast.
WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can very much use regular cow's milk. However, for less dairy or for the vegan option, you can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, potato milk, flax milk, etc.
BEST CHEESES TO USE: I love using Mild Cheddar cheese, however, you can also use the following: Gouda, Freshly-grated Parmesan, Sharp Cheddar, Pepper Jack, etc.

Nutrition