Creamy Brunch Cheese Grits

The morning sun was streaming through my kitchen window when I first attempted cheese grits, and I honestly thought I could just dump everything in a pot and walk away. Forty minutes of scrubbing burned cheese off the bottom later, I learned that patience isn't just a virtue with grits, it's literally the only thing standing between you and restaurant quality creaminess.

I made these for a disastrous brunch gathering where everything else burned or undercooked, and somehow these saved the entire meal. My friends still talk about those grits, and I've since learned that a really great bowl of cheese grits can make even the most chaotic morning feel intentional and warm.

Ingredients

• Stone-ground grits: These make all the difference in texture compared to instant or quick cooking varieties
• Whole milk: Creates that luxurious creamy base that makes southern grits so comforting
• Sharp cheddar cheese: The extra aged flavor means you can use less while still getting maximum impact
• Cream cheese: My secret weapon for achieving velvety smoothness without any grainy texture
• Unsalted butter: Finishes the dish with rich depth and helps everything meld together beautifully

Instructions

Get your liquids warming:

Combine water, milk, and salt in a medium saucepan over medium heat, watching for tiny bubbles to form around the edges before moving on

Whisk in the grits:

Slowly pour in the grits while whisking constantly, making sure to break up any clumps that try to form

Let them simmer gently:

Reduce heat to low and cook for 20 to 25 minutes, stirring frequently with a wooden spoon until the grits have absorbed most of the liquid and feel tender

Add the butter and cream cheese:

Stir both into the hot grits until completely melted and the mixture starts to look glossy and thick

Fold in the cheddar:

Remove from heat and gently fold in the shredded cheese until it disappears into the grits creating that perfect cheese pull

Season and serve:

Taste and add black pepper or cayenne as needed, then serve immediately while they're at their creamiest

Save

These have become my go to when friends are going through rough times or celebrating big wins. There's something about a warm bowl of cheesy grits that says everything will be alright better than almost any other comfort food I know.

Make Ahead Magic

I've learned through trial and error that you can make these ahead and reheat them with a splash of milk. The texture actually improves after sitting overnight as the flavors really marry together.

Perfect Pairings

While these grits shine on their own, they're absolutely transformed topped with a couple of over easy eggs. The runny yolks create an extra sauce that takes each bite to another level of brunch perfection.

Serving Suggestions

Sometimes the simplest presentation makes the biggest impact at the table. I love serving these in shallow bowls letting everyone add their own finishing touches.

• Crispy bacon or sausage on the side cuts through the richness beautifully
• Fresh chives or green onions add a bright pop of color and mild onion flavor
• A simple side salad with vinaigrette helps balance the indulgence

Save

Every time I make these, I'm reminded that some of the best dishes in life are the ones that take patience and presence. Hope these bring warmth to your table too.

Recipe FAQs

→ What makes stone-ground grits different from instant varieties?

Stone-ground grits retain the germ and bran of the corn kernel, offering superior texture and flavor compared to instant versions. They require longer cooking time but deliver a more authentic, creamy consistency with subtle corn sweetness.

→ Can I make these creamy grits ahead of time?

Yes, prepare up to 2 hours in advance and reheat gently over low heat, adding a splash of milk to restore creaminess. The texture thickens upon standing, so thin with additional liquid when reheating for best results.

→ What type of cheese works best in this dish?

Sharp cheddar provides the most robust flavor, but you can substitute with Gruyère, Parmesan, or a blend of cheeses. Avoid pre-shredded varieties, as anti-caking agents prevent proper melting and smooth texture.

→ How do I prevent lumps when cooking grits?

Whisk gradually when adding grits to simmering liquid, and stir constantly during the first few minutes. Using stone-ground grits and maintaining a gentle simmer helps ensure smooth, lump-free results every time.

→ Are grits naturally gluten-free?

Yes, pure corn grits are naturally gluten-free. However, always check labels to ensure no cross-contamination occurred during processing. This version contains dairy but no wheat, barley, or rye ingredients.