Creamy Cheddar Grits
- 4½ cups water, divided
- 2 teaspoons kosher salt
- 1 cup fine quick-cooking grits
- ¾ cup half-and-half
- 2 tablespoons unsalted butter
- 1½ cup shredded sharp Cheddar cheese, plus more for garnish
- ½ cup chopped green onions, plus more for garnish
- ½ teaspoon freshly ground black pepper
- Bring 4 cups of water to a boil in a saucepan; add salt. Slowly pour grits into the water while stirring constantly with a wooden spoon.
- Reduce heat to low and simmer, stirring occasionally, until the grits thicken, 5 to 7 minutes.
- Stir remaining ½ cup water, half-and-half, and butter through the grits until smooth; return to a simmer, stirring occasionally.
- Cover the pot with a lid and cook, stirring occasionally, until very smooth and creamy, about 45 minutes.
- Remove pan from heat. Stir cheese, green onions, and pepper into the grits. Spoon into bowls and top with additional Cheddar cheese, green onion, and black pepper, as desired.
Add whatever toppings you like! Cheese is traditional, but try chopped chives, crumbled bacon, or a vinegary hot sauce like Tabasco. Some also like their grits sweet, similar to porridge—to try that, omit the cheese, and drizzle the cooked grits with maple or sorghum syrup.
What others are saying
Ruth Ankeny says:
Grits are not part of my childhood, so my only experience with them is from the one time that I ordered it from Cracker Barrel. I was not a fan. Fallowed the recipe completely. These are amazing! Yummy.
Katie Hason says:
Really delicious creamy grits! Half and half is a little lighter than heavy cream, but still adds a delicious texture. These are so good, I love the cheese! Definitely a cheat day breakfast, and very savory.
Greg Jones says:
These creamy cheddar grits are really good. This recipe makes a large batch so I ate it for breakfast, lunch, and dinner. It goes great with sausage and eggs, or shrimp and as well.