Learn how to make Creamy Southern Cheese Grits—whether it’s breakfast, lunch, or dinner, these grits are perfect for any meal! With a dash of spices and loads of melty cheddar, this recipe is all about that rich, creamy goodness. Plus, I’m sharing my top tips for the best grits ever! Completely Gluten-free + Vegan Option.
Why Make Creamy Southern Cheese Grits?
Grits are one of those cozy Southern staples—right up there with crispy oven-fried chicken. Whether you’re spooning them under juicy shrimp or serving them up hot for breakfast, you just can’t beat that creamy, cheesy, comforting goodness.
This creamy Southern cheese grits recipe is the one my family makes on repeat, and I think you’ll fall in love with it too. These grits are extra cheesy, super easy to make, and full of that rich, Southern flavor we all love. And the best part? They go with everything—from hearty dinners to lazy weekend brunch.
What Are Grits?
Grits are a classic Southern dish, basically creamy ground corn goodness—kind of like porridge but Southern-style. They’re warm, cozy, and super versatile—perfect with butter, cheese, or topped with shrimp if you’re feeling fancy. Whether you have them for breakfast or dinner, grits are total comfort food at its finest.
Why You’ll Love this Creamy Southern Grits Recipe!
- Bold + rich flavor
- Easy to make. Easy weeknight meal or brunch option.
- Uses simple ingredients, but has deliciously complex flavors.
- Completely meal-prep friendly!
- Great gluten-free option for everyone!
- Fun cooking activity for entire family.
- And just absolutely wholesome and perfect for any kind of weather.
Ingredients for Cheesy Southern Grits:
Here’s what you need to make these creamy, rich grits at home:
- White corn grits. You can find these at most well-stocked grocery stores, often in the grains aisle.
- Almond milk. You can use regular milk or another non-dairy version. Just make sure it’s unsweetened. Making your own is also a good idea!
- Heavy cream. I like to use organic dairy.
- Seasonings. I spice my grits with garlic powder, smoked paprika and Cajun seasoning.
- Butter. Use unsalted to better control the seasoning of your grits.
- Cheddar cheese. I like to use mild, but if you like a stronger flavor, use sharp or extra-sharp.
Top 5 Tips for Perfect Grits:
Heat + Soak Grits! Much like cashews, this allows grits to soften, cook faster, and become creamier.
Boil grits for 20-30 minutes uncovered, but make sure to stir regularly to avoid lumps.
Add creaminess! It’s all about adding milk, water, + heavy cream with cheese for the ultimate creaminess.
Season! Don’t be afraid to season your girts. It amplifies the flavors more.
Low + slow is always best. This allows the grits to slowly release their starches for a decadent, silky texture.
Are Grits the Same as Polenta?
Basically, because polenta and grits are both made from ground corn, you can use them interchangeably. However, grits are higher in starch than polenta, so if you do choose to substitute in polenta for grits, you won’t have to stir it as frequently, but it won’t cook up as creamy as grits.
Are Grits as Good for You as Oatmeal?
Overall, oats are higher in calories, but they also contain more fiber and protein than grits, making them a much better choice if you’re looking to lose weight. However, grits do provide fewer calories overall which may be beneficial for those with diabetes, etc.
How Do Southerners Eat Grits?
Because grits are a fork food, they are often enjoyed on a plate with a type of protein like eggs, meat, or seafood. Oftentimes, grits are a part of a Southerner’s breakfast routine which might consist of eggs, bacon, sausage, etc. along with grits and perhaps a biscuit. In general, Southerners enjoy grits as a savory side dish to other foods for a complete meal.
Grits Ingredient Swaps:
To change up the flavors of this southern grits recipe or if you don’t have all of the ingredients on this list, here are a few simple swaps:
- Swap cheddar for gouda, parmesan, or pepper jack
- Add pesto sauce
- Use a different spice blend such as Cajun Seasoning or Lemon Pepper Seasoning
- Add more spice with chili powder or cayenne
- Water → broth (chicken or veggie) adds extra flavor depth
More Recipe Suggestions:
Spicy Southern Shrimp and Grits
New Orleans Cajun Beef and Grits
Lemon Butter Chicken Piccata with Pesto Polenta
Spicy Maple Glazed Chicken with Cheddar Polenta
Creamy Southern Cheese Grits
Equipment
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!
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 begins 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!
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.
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 favorite 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.
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