The Cheesiest Cheese Grits
Published 9/13/2021 • Updated 3/17/2024
This post may contain affiliate links. Please read our disclosure policy.
These 5-ingredient cheese grits truly are the cheesiest! With both parmesan and cheddar cheese, these grits are the perfect side dish to a Southern-style meal.
The BEST Cheese Grits
Let us introduce you to the cheesiest, creamiest grits! These grits are the perfect side for a savory breakfast or southern-style dinner. Oh and we must share, these are the best cheese grits we’ve ever had! All you need is 5 ingredients (two of which are CHEESE), and 30 minutes.
What are Grits?
Grits are a porridge-like dish typically made from a base of stoneground corn or hominy. Grits can be flavored in so many ways, making them a great side dish for any meal.
Our grits have a base of cornmeal, but are made extra cheesy by stirring in both parmesan and cheddar cheese.
Polenta vs. Grits
While grits are typically made from stoneground white corn or hominy, polenta is made from yellow corn and is typically ground coarser than grits. So, the only real difference is the corn itself.
Since they’re so similar, polenta and grits can often be subbed for one another in recipes, but the texture of polenta will give you a coarser feel.
Cheese Grits – What You Need
You only need 5 ingredients to make these delicious cheese grits. It’s time to round up:
- Chicken broth: we prefer using a broth base for cheese grits rather than water because it enhances the flavor, and any kind of broth will work.
- Cornmeal: can’t have cheese grits without cornmeal!
- Whole milk plain Greek yogurt: make sure you use a whole milk Greek yogurt to keep these grits super creamy and not runny.
- Grated Parmesan cheese: we love using a dry cheese like parmesan in these grits because it adds deliciously cheesy flavor while also adding a little saltiness.
- Shredded cheddar cheese: yellow cheddar cheese gives these cheese grits their gorgeous yellow color.
How to Make Cheese Grits
You’re 5 simple steps away from these super creamy cheese grits:
Bring Broth to a Boil
Bring the broth to a boil in a medium-sized pot.
Add Cornmeal & Simmer
Add the cornmeal and reduce to a simmer.
Cook The Grits
Cook the grits for 20 minutes, making sure to stir frequently. This will prevent your grits from sticking and burning on the bottom of the pot.
Remove from Heat & Add Cheese
Remove grits from heat, and add Greek yogurt, parmesan and cheddar cheese.
Mix & Enjoy!
Mix well, and serve immediately topped with fresh chives.
More Cheese Options
Have fun with these cheese grits, and use your favorite shredded cheese. Here are some more options if you don’t want to go with yellow cheddar and parmesan:
- Mozzarella cheese
- Romano cheese
- Colby jack cheese
- Monterrey jack cheese
What to Serve with Cheese Grits
Cheese grits are an excellent vegetarian main dish when you top or serve with a protein like grilled shrimp or pulled pork. It’s also a perfect side for many main meals. Here are some other ideas to fill your plate:
How to Store Cheese Grits
These grits are best served immediately after making, but will keep in an air-tight container in the fridge for up to 3 days.
When reheating: reheat these cheese grits on low on the stovetop to avoid burning the cheese. If the grits are too think, add more broth a few tablespoons at a time until you reach the desired texture.
Cheese Grits Recipe
Ingredients
- 4 cups chicken broth, or any kind of broth
- 1 1/4 cups cornmeal
- 1/2 cup whole milk plain Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
Instructions
- Bring the broth to a boil in a medium-sized pot.
- Add the cornmeal and reduce to a simmer.
- Cook the grits for 20 minutes, stirring frequently.
- Remove grits from heat and add Greek yogurt, parmesan and cheddar cheese.
- Mix well and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don't forget to tag your posts on social media with the hashtag #cheeseknees, we'd love to see what you're up to!
Smoked Gouda pairs well too. But why are you calling the grits cornmeal in the recipe? People with no knowledge of grits will go out and purchase actual cornmeal for this recipe instead of grits.