Cheese Grits are creamy, hearty and delicious. Quick and easy to make with a few ingredients.
This southern classic is excellent with bacon, eggs, fried fish and shrimp. Serve for breakfast, lunch or dinner.
EDITOR’S NOTE (January 29, 2022): Updated the recipe and instructions. Added five new photos.
Published the original recipe for the first time on April 30, 2019.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse any of the pictured products. Delighted to share the ingredients I purchased and used to make this delicious recipe.
All comments are my own.
Quick 5-Minute Grits, salt, shredded cheddar cheese, milk and unsalted butter (or use margarine). Pepper pictured below.
I love the taste of coarse ground black pepper. However, if the black specs in the white grits are bothersome, consider using white pepper.
Shot this photo in 2019 when I made the first recipe using these Aunt Jemima Quick Grits.
Used an old fashioned clothespin to seal the bag shut after using.
My precious aunt has rheumatoid arthritis in her fingers and it’s easier for her to open and close the bag with a clothespin.
WHAT ARE GRITS?
Grits are coarsely ground corn kernels boiled with water or milk. In this recipe, the grits are boiled in both.
The word “grits” is derived from an Old English word grytt, which means coarse meal.
The dark specs in dry grits are from the corn used to make them. The specs are not harmful and do not affect taste or texture.
HOW TO COOK GRITS
Usually boiled in hot water, milk or a combination of both.
Thick and creamy cooked grits are just as good as thin and creamy. It’s a simple matter of personal preference.
Grits are seasoned with salt, black or white pepper, butter or margarine. Cheese is preferred by many.
Sugar is optional.
Did you know grits are South Carolina’s official food?
AN INTERESTING STORY
While waiting in the Atlanta airport several years ago, I listened in on a lively conversation.
I had no choice but to listen because the people talking were sitting right behind me. Thrilled they were positive and entertaining.
Two people with heavy southern accents were sitting in the seats behind me talking about their love for grits. They sounded hungry (laugh).
Someone with a northern accent said, “I’m from New York. Never heard of grits. What are grits and how do you make them?”
The southerners graciously explained what grits were and how they like to cook ’em in milk and butter.
One man liked dipping thin crusty biscuits in hot grits. Another liked his mixed with scrambled eggs and bacon. All of it sounded good!
Finally, the New Yorker declared he was going to have some grits before flying back home!
I was hungry after listening to their lively conversations. Made some grits when I got home!
- 2-1/2 cups water
- 2 tablespoons unsalted butter Or use margarine.
- 1/4 cup milk Use whole or low fat.
- 1/2 teaspoon salt more or less as preferred
- 1/2 cup quick grits
- coarse ground black pepper to taste (optional) Use black or white pepper.
- 1/2 cup cheddar cheese, shredded
- Pour water into medium-sized saucepan. Add unsalted butter, milk and salt.
- Bring to boil over medium-high heat.
- Slowly stir in grits. Cover and cook 5 to 7 minutes or until desired thickness.
- Stir about every two minutes.
- HELPFUL TIP: Simmer grits until they look thin/watery because they will thicken while cooling.
- Turn heat off. Stir in shredded cheddar cheese. Season with preferred amount of black or white pepper (if using).
- HELPFUL TIP: If grits are too thick, stir in 2 tablespoons of HOT water. Repeat if necessary to reach desired consistency.
- Serve hot.