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Creamy Cheese Grits

  • Author: Erin Browne, adapted from Alton Brown
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


Rich and creamy homemade cheese grits with a nice toothy texture and a bit of a bite from the use of sharp cheddar and pepper jack cheeses.


  • 2 cups milk
  • 2 cups water
  • 1 1/2 tsp salt
  • 1 cup coarse yellow corn grits
  • 4 TBS unsalted butter
  • 2 oz sharp cheddar, shredded off the block
  • 2 oz pepper jack cheese, shredded off the block
  • Black pepper


  1. In a large heavy bottom pot, add the milk, water, and salt.  Bring to boil.
  2. Add the cornmeal a little bit at a time while whisking vigorously with the other hand to prevent lumps from forming.  Continue whisking for an extra 1-2 minutes after all cornmeal is added.
  3. Reduce heat to low and cover the pot.
  4. Whisk every few minutes and scrape the sides of the pot.  Repeat for 20-25 minutes until grits are creamy and have thickened.
  5. Remove from heat and add the butter and both cheeses.  Stir until everything has melted and grits are smooth.  If grits are too stiff, drizzle in a little extra warm milk or water a tablespoon at a time.
  6. Taste and add a little more salt if needed.
  7. Top with a twist of black pepper and serve.


Pre-shredded cheese has a coating that prevents the shreds from clumping in the bag.  As a result, it doesn't get as smooth when melted.  I recommend shredding off the block for the creamiest texture.

Keywords: grits, cornmeal, cheese, breakfast, side dish

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