Creamy Southern Garlic Cheese Grits

Creamy Southern Garlic Cheese Grits

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  • Prep Time


  • Total Time


  • Servings



  • 4

    cups of water

  • 2

    tablespoons of unsalted butter

  • 6

    small cloves of garlic, minced well, or to taste

  • ½

    cup of heavy cream

  • ½

    teaspoon kosher salt

  • 1

    cup of uncooked quick grits

  • 2

    cups of shredded cheddar cheese

  • Additional salt and pepper, as needed

  • Hot sauce, optional


Put the water on to boil. Melt the butter in a small skillet. Finely mince the garlic and add it to the melted butter, cooking just until tender. Remove and set aside. Just as the water is about to boil, turn down to medium and stir in the cream. Add the salt, and then slowly add in the grits, stirring constantly the entire time you are adding them in. When the grits begin to bubble, turn heat down to a medium low simmer, and continue cooking, stirring often, until mixture is thickened and creamy, about 5 minutes. Add the garlic and butter from the skillet and stir in the cheese. This is a good time to wash out the skillet and start your eggs! Cook the grits only long enough for the cheese to melt. Taste and adjust seasoning. Serve with a couple dashes of hot sauce if desired. ~Cook's Notes~ Tip: For creamy grits, slowly stir in the grits to the boiling water/cream mixture, a little at a time - don't dump them in all at once. Then while they are cooking, continue to stir them often the entire time they are cooking, until creamy and thickened. If grits are kept holding and thicken too much, add additional cream and beat to loosen. Variations: Stir in cooked and well drained collard greens, or fresh baby spinach leaves. Try using different cheeses. Some to consider include all Cheddar, Gouda, smoked Gouda or other smoky cheeses, Asiago, Parmesan, Monterey Jack, or Pepper Jack. Can also combine with an ounce or two of cream cheese cubed to replace part of the shredded cheese.


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