Southern Cheese Grits are a staple on our breakfast table on the weekends!

Southern Cheese Grits

I’ve been wanting to share this oh-so simple recipe for Southern Cheese Grits with you for quite sometime. Whenever Cee Cee & I want comfort food, THIS is what we make!

Serve them alongside eggs & bacon, next to a juicy steak, with shrimp, or all by themselves. Grits are the ultimate southern side dish; the possibilities are endless. When Cee Cee attended sleep away camp, the most awaited meal of the session was steak & grits! Grits are also a staple for many breakfast casseroles.

First things first, not all grits are the same! Southern Cheese Grits are made with quick grits as opposed to instant grits or regular grits.

Ask any Southerner…there IS a difference.

Grits 101

Grits are made from either white or yellow corn kernels. Grits have three varieties of granulation: fine, medium and coarse.

Instant grits are typically sold in individual packets (like oatmeal) and are made by adding boiling water. They are usually made in the microwave, and have a very fine texture.

Quick grits are cooked over heat, and are usually ready in five minutes. (Pssst.. I like mine to thicken for 10-15 minutes!) Medium texture.

Regular grits are stone ground, cooked over heat, course in texture, and are ready in about 10 minutes (although again, I like mine to sit a little bit for thickness).

Unless I am shopping a specialty store, quick grits are my weekly selection.

For years I struggled with the exact proportions for the water-to-grits ratio. Somehow, even when I followed package specific directions, they came out too watery or waaaay to thick & gummy. Finally, I figured out fool proof measurements for perfect grits each and every time!

The key to Southern Cheese Grits are the grits-to-water ratios AND freshly grated cheese. Freshly grated cheese really makes a difference! You can swap sharp cheddar for Gouda, Monterrey Jack, Colby Jack or mild cheddar.

Rich, creamy, super cheesy and easy……Southern Cheese Grits are the BEST! Now, some cheese grits recipes call for eggs & milk. I love this variation, but to me that is a breakfast casserole, not regular cheese grits!