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Creamy Cheese Grains » Simple and Healthy Recipe! ✅

I will not lie. I am not of “Southern heritage” and I know that the art of making grits is a sacred process in many parts of the South. I am not here to say that I am the queen of Creamy Cheddar Grits or that I have a new technique or that THIS is the only way to prepare them.

What I am going to say is that Mrs. Ina Garten has a very good recipe for cheese grains and I adapted it. So any criticism or compliment should be directed at her. Make the eyepiece.

What is in this article?

  • Creamy Cheddar Cheese Grain
  • How do you like your grits?
  • ingredients
  • How to make cheddar cheese grits
  • Grain and Serve Cheddar Variations
  • Storage and freezing
  • Cream Cheese Grain

Creamy Cheddar Cheese Grain

Inevitably, every time I make creamy cheddar grits, my husband walks into the room to ask “how do I like my grits, creamy or al dente.” He has this ridiculous ability to remember every line from every movie there’s ever been, but not what time I told him we booked dinner on Friday.

This is from my cousin vinny, a cult classic that can be found on some third party television networks every weekend. I have to say he makes me smile no matter how many times I say it.

How do you like your grits?

So, getting back to the important things, how do you like your determination? The truth is, I want my grits to be creamy and slightly al dente. I am complicated.

I like the richness of the cream and cheese, but I also want to taste the grainy texture of the corn to remind me that this is really grits and not mashed potatoes.

Cream cheese beans are also very easy to prepare. Change the type of cheese to change the flavor profile or add other delicious ingredients like roasted red peppers, tomatoes, bacon, chives or even jalapenos.

Serve it for any meal of the day, breakfast, lunch or dinner, and as a side dish or base for fabulous shrimp grits, like my Southwestern Shrimp and Grits.


  • Coarse kosher salt – My favorite salt to use is a coarse kosher salt for an even salty taste. If you use fine salt, reduce the amount by half.
  • Grain – This recipe calls for quick cooking fine grits, not instant grits. And if you’ve seen my cousin Vinny, no redneck worth his salt eats that kind of grits anyway.
  • Half and half – Along with the cheese, this helps with the creamy factor. If you are looking for a smooth and creamy grain, half and half will help you achieve it.
  • Unsalted butter – I always choose to use unsalted butter when cooking or baking. This way I can control the amount of salt that is put into the recipe.
  • spicy cheddar cheese – We use this extra sharp cheddar cheese in both the cheddar cheese grits and on top as a garnish. The more cheese, the better I say!
  • freshly ground black pepper – Just to give it an extra touch, we add a small amount of pepper. Feel free to leave it out if you wish.
  • shallot – Also known as green onions, they are optional as a topping on top. But I love the flavor they add, as well as some color.

How to make cheddar cheese grits

  1. Boil the water. Bring the water to a boil in a medium saucepan.
  2. Add salt and grains. Add the kosher salt and then slowly add the quick grain, stirring constantly. Reduce to a simmer and simmer, stirring occasionally so they don’t stick to the bottom of the pan, until the grain thickens.
  3. Add half and half and butter. Add half and half and butter to the grain, mix. The mixture will thicken as it cooks. Bring back to a simmer.
  4. Cover and cook. Cover the pot and lower the heat for 30-45 minutes, stirring occasionally.
  5. Add the cheese. Remove the saucepan from the heat and add the sharp Cheddar cheese.
  6. Garnish and serve. Garnish with more shredded cheddar cheese and scallions.

Grain and Serve Cheddar Variations

There are so many ways to enjoy these quick cheese beans. Prepare them as a side dish for some of your favorite classic southern dishes. They would taste great with pork chops, ribs, or whatever.

You can also make these stone ground cheese groats as a main dish. Serve them with a poached egg or even a fried egg and you have a popular southern dish for your brunch menu.

Enhance this grain by adding different cheeses. You can use parmesan, crumbled soft goat cheese, white cheddar, or even bell peppers.

While some may argue that just a pat of butter is all you need for the perfect grits, feel free to add some fresh garlic, crispy bacon, or chili flakes to add a bit of flavor to your Cheddar grits.

Storage and freezing

Store leftover cheese grits in an airtight container in the refrigerator. I would recommend adding some liquid to rehydrate them. Water, milk, cream… whatever you have will do.

There is no need to freeze raw grits as it stays fresh in the pantry for quite a long time if kept dry. You can put dry Parmesan cheese in the freezer to prolong its life.

You also can to freeze leftover cooked grits, just make sure it’s in an airtight bag, has room to expand, and is only stored there for 3-4 months.

Here are some other southern inspired recipes you might like.

  • Fried Green Tomatoes
  • Sandwich at the whistle stop
  • New Orleans gumbo
  • Nashville Hot Chicken Sliders
  • southern sweet iced tea

Nashville Hot Sauce Nashville Hot Sauce is a regional hot sauce made with cayenne pepper, other spices, and brown sugar. Served on fried chicken! Southern Salmon Croquettes Salmon croquettes are a southern classic! Packed with salmon, bell peppers, onions, and seasonings, this versatile dish is sure to please everyone! Chocolate Chip Cookie Chess Cake Chocolate Chip Cookie Chess Cake is a traditional Southern chess cake filled with chewy chocolate chip cookies and served with a dollop of whipped cream.

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Cream Cheese Grain

Cream Cheese Beans are the perfect addition to any breakfast, lunch, or dinner. Create the perfect texture and flavor every time! Prep Time10 minCook Time45 minTotal Time55 min Course: Breakfast, Side Cuisine: American Keyword: Cheddar Grits, Cheese Grits, Creamy Grits Servings: 6 Calories: 309kcal Author: Jessica Formicola Cook Mode Prevent Screen Dimming

  • 2 teaspoons coarse kosher salt
  • 1 cup quick-cooking fine Parmesan (not instant)
  • 1 1/4 cups half and half
  • 2 tablespoons unsalted butter
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup shallots, chopped, to decorate
  • spicy cheddar cheese for garnish
  • Bring 4 cups of water to a boil in a large, heavy-bottomed saucepan.
  • Add the kosher salt, and then slowly add the quick-cooking Parmesan cheese, stirring constantly. Reduce heat to low and simmer, stirring occasionally, until grits thicken, about 5 to 7 minutes.
  • Combine half and half and butter until parmesan. The mixture will thicken as it cooks. Bring back to a simmer.
  • Cover the pot and lower the heat for 30-45 minutes, stirring occasionally.
  • Remove the saucepan from the heat and add the cheddar cheese.
  • Garnish with more shredded cheddar cheese and scallions.
  • If you have tried this recipe, please come back and let us know how it went in the comments or star ratings.

Calories: 309kcal | Carbs: 23g | Protein: 10g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 972mg | Potassium: 128mg | Vitamin A: 635 IU | Vitamin C: 0.4mg | Calcium: 257mg | Iron: 0.5mg

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