Cheese grits are perfect for a weekend breakfast or brunch. Enjoy them all on their own or top them with poached eggs and my easy blender hollandaise sauce for a delicious savory brunch dish. I’m sharing all of my bests tips so you can make your own authentic Southern cheese grits, too!
Traditional cheese grits are a hearty breakfast or brunch dish and one that I fell in love with when I visited Nashville last year. Grits have a little bit of texture, just like the name implies, with a subtle corn flavor and the ones I had in the South were so much better than the mushy tasteless oatmeal-like grits they serve in San Diego.
While in the South, I ended up conducting a lot of “research” by ordering grits at every single restaurant I dined at. My trip to Nashville seemed to spark a Southern tour, as I had opportunities to visit three other Southern cities after and, at each one, I tried as many grits as I could. Even though I hadn’t grown up eating grits, I felt such a connection with the dish. It was like I’d been eating them my whole life.
This cheese grits dish I’m sharing today was inspired by a similar dish I had in New Orleans.
How to Make the Best Cheese Grits
We’ve made these cheese grits several times and love having them for breakfast or brunch. Keeping a few things in mind like using the right kind of grits and following a few key steps in preparing them ensures you’ll dish up authentic Southern grits at your house, too!
The best grits to use are stone ground grits. In the South, these are easy to find at the market, but I haven’t had much luck finding them in San Diego and I’ve heard it’s the same for many other cities, as well. I looked around online and found Palmetto Stone Ground White Grits* on Amazon and they work great and taste delicious.
A lot of recipes call for water to cook the grits, but I like to use chicken broth. First, it adds a lot of savory flavor to the grits and, in my experience, the chicken broth gives the grits a better texture. When I tried using water, I noticed a big difference in the consistency and now always use chicken stock.
How to Cook Grits with No Lumps
The grits cook in the chicken stock along with some milk and salt, similar to how you make oatmeal on the stovetop. You don’t want grits with lumps so it’s important to stir the grits constantly as they cook.
It takes about 20 to 25 minutes for the grits to cook and, trust me, the constant stirring is worth it when you serve up creamy grits with no lumps. You know when the grits are done once they have absorbed the liquid and have thickened.
Once the grits have cooked you can add the cheese. I like to use a combination of white cheddar and parmesan cheese. Stir until the cheese has melted and then the grits are ready to serve.
The cheese grits are delicious all on their own, but we love to top them with a poached egg and my simple Blender Hollandaise Sauce which is how we enjoyed them when we visited New Orleans.
Looking for more brunch recipes? I have a round-up of 33 Brunch Recipes that are great for any occasion! Or try my Cauliflower Grits for a lightened up version of this dish.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Creamy Cheese Grits
- 1 1/2 cups chicken broth
- 1 1/2 cups fat free milk
- 1/4 tsp salt
- 3/4 cup stone ground grits
- 1/2 cup white cheddar cheese
- 1/2 cup shredded parmesan cheese
- poached eggs
- blender hollandaise sauce (see note)
- In a large saucepan, bring milk, broth, and salt to a boil. Add in grits. Cook at a low simmer for about 20-25 minutes, with constant stirring until grits thicken. They should resemble the thickness of oatmeal and should not be liquidy. Add in cheese and stir until melted.
- If desired top with a poached egg and hollandaise sauce. Serve immediately.
- I like to use Palmetto Farms Stone Ground Grits*
- Be sure to check out my easy Blender Hollandaise Sauce recipe!
- Recipe slightly adapted from a recipe provided on Palmetto Farms Stone Ground Grits packaging.
- Nutrition does not include the sauce or poached eggs.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
GRITS!! No way!? I feel like I am the only person in town to like grits. I was raised on them since my dad’s side of the family is from the south. This recipe look SO good!! And, that sink is FABULOUS!!!
I am so in love with grits! it’s probably because I like corn so much. I could eat it everyday for breakfast.