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Cheddary Cheesy Grits

Remember the banana’s foster french toast recipe from a few months back?  If you recall, I ended the post with a challenge to recreate the most delightful cheese grits I’d ever put my fork to.  Here we are four months later and I’m finally ready to put my grits where my mouth is.

And you thought I forgot.

Aside from the months old challenge, the other inspiration pushing this recipe to the front page is my brother Matt.  This guy has some mad talent in the kitchen.  He doesn’t visit often enough, but when does, man do we whip up some seriously fabulous fodder.  Long before the french toast was even a bite of inspiration in my brain, my brother and I set to work attempting to create an award winning cheese grit for one culinary inspired Christmas morning breakfast.  While our results were good, they weren’t “knock out” “drag out” “you two really should start your own restaurant” fabulous.  We enjoyed our spoils but knew there was further work to be done.

Matt holding my youngest, Andrew

Fast forward to today and I believe that I may have finally conquered the almighty grit.  Loosen your belts and grab your whisk cuz I’m about to take you on a creamy cheesy ride you won’t soon forget.  This one’s for you Matt.

Start out by heating up some half & half, water, and butter on medium high heat.

When the mixture begins to boil, slowly pour in your grits (I used stone ground) and whisk continuously while adding them to the liquid and for about a minute or so after.

Turn the heat down to low and leave them uncovered to cook, whisking every five minutes.

When they reach the desired consistency, taste them to make sure they’re done to your liking.  If they’re still not cooked through, don’t be afraid to add a touch more water and keep going.  Good grits take time people.

On the flip side, if you taste them and they’re cooked through but still a bit watery to your liking, turn the heat up a smidge, start whisking and wait for them to thicken.  It shouldn’t take long.

Finally, remove them from the heat, swirl in a little cheese, sprinkle some salt to taste and BAM.  Restaurant quality cheese grits.

Serve them as is for a cheesy anytime treat or make a fancy meal and pile a pound of veggies and sausage on top as I did recently for dinner.

I see the Chez Julie/Matt Breakfast Palace in our future.  Ok, maybe not.  But hey, a girl can most certainly dream; or at the very least eat.


Cheddary Cheesy Grits

Total Time: 45 min


1 Cup Half & Half
11/2 Cups Water
4 Tbsp Butter
1/2 Cup Uncooked Grits (not instant)
4 Oz. White Cheddar, Shredded
Salt, to Taste


To a medium saucepan, add the half & half and water. Heat up on medium high heat.

When the milk mixture begins to steam, add in the butter and let it melt into the liquid.

Once the mixture begins to boil, add in the grits slowly while whisking constantly. Continue whisking for about a minute longer.

With the pot uncovered, turn heat down to medium low and cook for 30 to 40 minutes*, whisking every 5 minutes.

Taste along the way to test your texture. If you're grits are the desired creaminess but not fully cooked, don't be afraid to add a touch more water and let it continue until you get what you want.

Once you reach desired consistency, melt in the cheese and add salt to taste.

Optional: If you use stone ground grits and want the finished product even smoother, use an emulsifier and whip it up for a minute.

* Time listed is for stone ground grits. For regular grits you may need about 10 minutes less.