This Southern classic delivers creamy, cheesy comfort in every bite. I’ve refined the technique to ensure smooth texture without lumps, just like Paula’s version.
Sharp cheddar melts into stone-ground grits for a rich, satisfying dish. Perfect for breakfast or as a side, this recipe stays true to its classic roots.
Ingredients for Paula Deen Cheese Grits
Stone-ground grits and sharp cheddar create this creamy Southern staple with rich, satisfying flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Stone-Ground Grits 🌾 | 1 cup | Uncooked, not instant |
| Water 💧 | 4 cups | For cooking grits |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | 2 tbsp | For richness and smoothness |
| Sharp Cheddar Cheese 🧀 | 8 oz | Block, freshly grated |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | Optional, for depth |
| Heavy Cream 🥛 | ¼ cup | Optional, for extra creaminess |
| Chicken Broth 🍲 | 1 cup | Replace with vegetable broth for vegetarian |
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The grits are non-negotiable—stone-ground is what gives that authentic texture. Look for brands like Anson Mills or Bob’s Red Mill at Whole Foods or well-stocked supermarkets. Avoid instant grits; they lack the body and creaminess this dish demands. The cheddar should be sharp and aged at least a year for that bold flavor Paula’s version is known for.
No sharp cheddar? Gouda or pepper jack can work in a pinch, though the flavor profile will shift slightly. For a vegetarian version, swap the chicken broth for vegetable broth—it won’t compromise the creaminess. If you’re avoiding dairy, use a vegan cheese alternative, but expect a different texture. The milk and butter are key for that smooth, rich finish.
Leftover grits thicken as they cool. Stir in a splash of warm milk or broth to revive. Stores well in the fridge for 3-4 days or freezes for up to 2 months. Reheat gently on the stove to maintain that creamy consistency.
Why You’ll Love This Recipe
- One Pot Wonder: I just dump grits, milk, and water in a pot—no fancy steps, and the butter and cheddar do the rest.
- That Sharp Cheddar Bite: Honestly, the tang of sharp cheddar melting into creamy stone-ground grits is what sold me on this.
- Brunch to Dinner: I serve these with fried eggs at breakfast or alongside steak at dinner—works every time.
- Stretches Far: Between us, this makes enough for a crowd, and leftovers reheat like a dream with a splash of milk.
Step-by-Step Instructions for Cheese Grits
Here’s the method for achieving that signature creamy texture and rich Southern flavor.
Step 1: Cook the Stone-Ground Grits to Perfection
In a heavy-bottomed saucepan, combine the 4 cups Water and 1 cup Chicken Broth. Bring to a rolling boil over medium-high heat. This liquid combination ensures maximum creaminess and depth of flavor.
Once boiling, gradually whisk in the 1 cup Stone-Ground Grits. Reduce heat to low and cook, stirring frequently with a wooden spoon, for 20-25 minutes until the grits are tender and the mixture has thickened considerably. Stone-ground grits require this low-and-slow approach to fully hydrate and soften.
Step 2: Incorporate Dairy for Creamy Richness
Remove the pot from heat. Stir in the 1 cup Whole Milk, 2 tbsp Unsalted Butter, 1 tsp Salt, 0.5 tsp Black Pepper, and 0.5 tsp Garlic Powder. The butter will melt immediately, creating a glossy base.
Return the pot to low heat and cook for an additional 2-3 minutes, stirring constantly. This ensures all the flavors meld together and the grits reach their ultimate creamy consistency without scorching. Watch for the mixture to pull away slightly from the sides of the pot.
Step 3: Add Cheese and Finish with Heavy Cream
Gradually add the 8 oz Sharp Cheddar Cheese, stirring constantly until fully melted and smooth. I always use block cheese that I grate myself—it melts more smoothly than pre-shredded, which contains anti-caking agents.
For that extra-luxurious texture, stir in the 0.25 cup Heavy Cream and cook for another 1-2 minutes. The grits should now be ultra-creamy with a velvety finish. Taste and adjust seasoning if needed—the sharp cheddar should shine through with just enough salt to balance its richness.
Remove from heat and let stand for 2-3 minutes before serving. The grits will thicken slightly as they sit, reaching the perfect consistency for serving. The final product should be smooth, creamy, and rich with a beautiful cheesy aroma.
Pro Tips For Making Paula Deen Cheese Grits
- Stir Constantly: Stone-ground grits need frequent stirring—about every 2-3 minutes—to prevent clumping at the bottom. I learned this the hard way after scraping burnt grits off my pot more times than I’d like to admit.
- Use Whole Milk: Skip the skim or 2% here; whole milk adds the richness that makes these grits creamy and decadent. My grandmother swore by it, and she was right.
- Shred Your Own: Pre-shredded cheese has anti-caking agents that make the sauce grainy. Grate a block of sharp cheddar yourself—it melts smoother and tastes fresher.
- Add Cheese Off Heat: Take the pot off the burner before stirring in the cheese to keep it from turning stringy or oily. Sounds weird, but it works every time.
Storing and Reheating This Dish
Refrigerator Storage
Let your grits cool completely before transferring to airtight containers. I prefer glass Pyrex for even cooling and easy reheating. They’ll keep in the fridge at 40°F or below for 3-4 days. The flavors deepen overnight, which is a Southern secret I love. ❄️
Freezer Storage
For longer storage, portion into freezer-safe bags or containers, leaving 1 inch of headspace for expansion. Squeeze out excess air to prevent freezer burn. Grits freeze beautifully for up to 2 months without losing their creamy texture.
Stovetop Reheating
My go-to method for the best results. Warm over low heat in a saucepan, adding ¼ cup milk or broth to restore creaminess. Stir frequently for 5-7 minutes until heated through to 165°F. This prevents scorching while reviving that velvety finish. 🔥
Microwave Reheating
For a quick fix, microwave individual portions covered with a damp paper towel. Use 50% power in 1-minute intervals, stirring between each, until reaching 165°F. Add a splash of milk if they seem dry.
Nutrition Facts
Frequently Asked Questions
Can I use instant grits instead of stone-ground?
Instant grits will work in a pinch, but they won’t have the same creamy texture. Stone-ground grits cook slowly, absorbing liquid for that signature rich consistency. If using instant, reduce cooking time to 5-7 minutes and add extra cheese for flavor.
Why is my cheese grits grainy?
Graininess usually comes from pre-shredded cheese with anti-caking agents. Always grate your own sharp cheddar block for smooth melting. Also, stir constantly while adding cheese to prevent clumping.
How do I make it extra creamy?
For ultra-rich grits, replace 1 cup water with heavy cream or add an extra ¼ cup milk at the end. Cooking low and slow while stirring frequently also maximizes creaminess.
Can I make this ahead for a brunch?
Prepare up to 2 days ahead, store in the fridge, then reheat gently with a splash of milk. The flavors deepen overnight, making it perfect for serving a crowd.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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