Garlic Cheese Grits Recipe: Southern Creamy Indulgence

Nana Mae’s diner taught me that great grits require patience and quality ingredients. This version transforms simple stone-ground corn into a creamy, velvety base

Infused with roasted garlic and sharp cheddar, it delivers the comfort of Southern cooking with restaurant-quality results. The texture is what sets this apart—smooth as silk with just the right richness.

Ingredients for Garlic Cheese Grits

Stone-ground grits, roasted garlic, and sharp cheddar create this velvety Southern classic.

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The grits are the foundation here. Anson Mills stone-ground are the gold standard—look for them at Whole Foods or order online. The garlic needs to be roasted until deeply golden (almost caramelized) for that mellow sweetness. Sharp cheddar is non-negotiable; mild won’t deliver the punch. Skip the pre-shredded stuff—it’s coated in anti-caking agents that make the sauce grainy.

No sharp cheddar? Pepper Jack or aged Gouda work well (adjust salt if using Gouda). For a vegetarian version, swap chicken stock for vegetable stock. Heavy cream can be replaced with additional milk, but the texture will be slightly lighter. If you’re short on time, minced garlic sautéed in butter gets you 80% there—though roasted is worth the effort.

Cooked grits will thicken as they cool. Store leftovers in an airtight container for up to 4 days. Reheat slowly with a splash of milk or stock to restore creaminess. Freeze for up to 3 months—portion into bags for easy single servings.

Step-by-Step Instructions for Garlic Cheese Grits

Master the technique for ultra-creamy grits with roasted garlic depth and sharp cheddar richness.

Step 1: Roast the Garlic to Golden Perfection

Preheat your oven to 400°F. Toss the 6 cloves Garlic Cloves with 1 tbsp Olive Oil in a small oven-safe dish. Roast for 12-15 minutes, stirring once, until the cloves turn deep golden brown and become tender when pierced.

This slow roasting transforms the garlic’s harsh bite into mellow sweetness that will infuse your grits with complex flavor. Watch closely near the end—garlic can go from perfect to burnt in under a minute. Remove from oven and set aside.

Step 2: Cook the Stone-Ground Grits to Creamy Consistency

In a heavy saucepan, combine the 4 cups Water and 1 cup Chicken Stock. Bring to a boil over high heat, then whisk in the 1 cup Stone-Ground Grits. Reduce heat to low and cook, stirring frequently, for 20-25 minutes.

The grits are done when they’ve absorbed most of the liquid and reached a thick, porridge-like consistency. Stone-ground grits require this longer cooking time to soften properly—don’t rush it. Stir in the 1 tsp Kosher Salt during the last 5 minutes of cooking.

Step 3: Incorporate Dairy for Luxurious Texture

Remove the saucepan from heat. Stir in the 1 cup Whole Milk, 0.25 cup Heavy Cream, and 2 tbsp Unsalted Butter until fully melted. The mixture should now have a glossy, creamy appearance.

Return to low heat and stir in the roasted Garlic Cloves, mashing them slightly to release their sweet essence. Cook for an additional 2-3 minutes to allow the flavors to meld. The grits should coat the back of a spoon thickly.

Step 4: Finish with Cheese for Rich, Velvety Depth

Gradually add the 2 cups Sharp Cheddar Cheese and 0.5 cup Parmesan Cheese, stirring constantly until each addition is fully melted. This gradual incorporation prevents the cheese from becoming stringy or clumping.

Taste and adjust seasoning with the 0.5 tsp Freshly Ground Black Pepper and additional Kosher Salt if needed. The final texture should be smooth and luxurious, with the cheese creating long, silky strands when stirred. Serve immediately while hot and creamy.

Perfect Pairings for garlic cheese grits

Southern Main Pairings

These grits were born to accompany low-country shrimp—David and I love them with garlic butter shrimp from Austin’s seafood market. The creamy texture also pairs perfectly with blackened catfish or grilled chicken thighs from our local butcher. 💛

Breakfast Favorites

For brunch, serve with crispy bacon or sausage patties from Central Market. Top with a poached egg and hot sauce for a Southern take on eggs Benedict. The grits soak up runny yolks beautifully.

Vegetarian Options

Try with sautéed mushrooms and caramelized onions for a meat-free meal. Or top with roasted tomatoes and fresh basil from our farmers market. The cheese provides enough richness to satisfy.

Wine Pairings

A crisp Sauvignon Blanc from California cuts through the richness. For red lovers, Pinot Noir with its bright acidity works surprisingly well. I always keep a bottle of Kim Crawford on hand for grits night. 🍷

Frequently Asked Questions