2 to 3 cups shredded sharp cheddar or Monterey Jack cheese
Pepper and additional salt to taste
Combine milk, broth and water in a large saucepan; bring to a boil. Add salt. Whisk in grits; reduce heat to low. Cook, stirring frequently, until creamy, 15-20 minutes.
Stir in cheese until melted. Season with pepper and additional salt to taste.
Cheese Grits Tips
How can you prevent making lumpy cheese grits?
There are a few secrets to making smooth and creamy grits. First, gradually whisk them into the boiling liquid to prevent the grains from clumping together. Next, cook them over low heat so the starch from the grits is released slowly. And, most importantly, stir often during the cooking process to keep a smooth and creamy texture.
What else can you add to cheese grits?
Just like most potato recipes, this cheesy grits recipe is super versatile. Stir in some crushed red pepper flakes for some heat. Add a bit of crushed garlic and rosemary for an Italian twist. Swap in pepper jack cheese and add a can of green chiles for a Southwest spin. Really, the options are endless!
What can you serve with cheese grits?
The best thing about cheese grits? They go with almost everything! Serve them as a side dish with simple egg recipes for a hearty breakfast. Or, add them to your supper table to pair with dishes like sauteed shrimp, slow-cooked ribs, fried fish, braised beef or pulled pork.
How long will cheese grits last?
Store leftover cheese grits in an airtight container in the refrigerator for 2 to 3 days. However, know that reheating grits can be tricky. Warm them up in the microwave or in a nonstick saucepan over low heat, and stir in additional milk, broth or water, 1 tablespoon at a time, to achieve the consistency that you like. If you liked this recipe, check out more of our other grits recipes.