Best 7 Cheddar Cheesy Grits Recipes

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In the realm of Southern comfort food, few dishes are as iconic as cheesy grits. This beloved dish, made from stone-ground corn grits simmered in milk or water until creamy and then enriched with a generous helping of cheese, is a staple at breakfast tables and brunch buffets across the region. But cheesy grits are not just confined to the American South; variations of this dish can be found worldwide, each with its unique flavor profile and cultural significance.

From the creamy polenta concia of Northern Italy, made with fontina and Parmesan cheeses, to the hearty mămăligă cu brânză of Romania, served with a variety of savory toppings, cheesy grits have captured the hearts and taste buds of people worldwide. And with our versatile cheesy grits recipe as your starting point, you can easily customize it to suit your taste preferences or dietary restrictions, creating a dish that is both comforting and utterly delicious.

Whether you prefer the classic Southern-style cheesy grits, made with sharp cheddar cheese and a touch of butter, or a more adventurous variation featuring roasted vegetables, flavorful herbs, or even a sprinkle of smoky bacon, our collection of cheesy grits recipes has something for everyone. So gather your ingredients, fire up the stove, and get ready to indulge in a creamy, cheesy, and utterly satisfying culinary experience.

Let's cook with our recipes!

CHEESY GRITS



Cheesy Grits image

Grits ... easy, cheesy, and delicious!

Provided by elljoymit

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 15m

Yield 4

Number Of Ingredients 7

4 cups water
1 teaspoon salt
1 cup uncooked quick-cooking grits
1 cup shredded Cheddar cheese
½ cup shredded Parmesan cheese
2 tablespoons butter
ground black pepper to taste

Steps:

  • Bring water and salt to a boil in a saucepan. Whisk in grits, reduce heat to medium-low, and cook until thickened, 5 to 6 minutes. Remove from heat.
  • Stir in Cheddar cheese, Parmesan cheese, and butter until fully combined and cheeses have melted. Season with pepper and serve immediately.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 32 g, Cholesterol 53.7 mg, Fat 18.5 g, Fiber 0.7 g, Protein 14.4 g, SaturatedFat 11.4 g, Sodium 958.2 mg, Sugar 0.5 g

CHEDDAR CHEESE GRITS



Cheddar Cheese Grits image

My favorite way to eat grits. This makes a wonderful side dish to ham, fish and seafood, beef, or most any main course. I bet that even those of you who aren't crazy about grits will enjoy these.:)

Provided by Alan in SW Florida

Categories     Breakfast

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 7

4 cups water
2 cups whole milk
1 1/2 cups quick-cooking grits (not instant)
3 cups grated sharp white cheddar cheese (about 12 ounces)
3 tablespoons unsalted butter
salt, to taste
hot pepper sauce, to taste (such as Tabasco) (optional)

Steps:

  • In a large saucepan over medium heat, add the water and milk. When bubbles just begin to break the surface, slowly add the grits, whisking constantly. Cook, stirring frequently and scraping the bottom of the pan, until thickened and cooked, about 7 minutes.
  • Add the cheese and butter and stir just until melted. Remove from the heat. Add salt to taste and hot pepper sauce, if desired. Serve immediately.

Nutrition Facts : Calories 354.7, Fat 20.7, SaturatedFat 12.9, Cholesterol 62, Sodium 293.8, Carbohydrate 26.8, Fiber 0.5, Sugar 3.5, Protein 15.1

CHEDDAR CHEESE GRITS CASSEROLE



Cheddar Cheese Grits Casserole image

Learn how to make Cheddar Cheese Grits Casserole. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.

Provided by Southern Living Editors

Categories     Grits

Time 55m

Yield Makes 6 servings

Number Of Ingredients 8

4 cups milk
1/4 cup butter
1 cup uncooked quick-cooking grits
1 large egg, lightly beaten
2 cups (8 oz.) shredded sharp Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.
  • Stir in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with grated Parmesan cheese.
  • Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately.

CREAMY CHEDDAR GRITS



Creamy Cheddar Grits image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

2 teaspoons kosher salt
1 cup fine quick-cooking grits (not instant)
1 1/4 cups half-and-half
2 tablespoons unsalted butter
1 1/2 cups grated aged sharp Cheddar cheese (4 ounces)
1/2 cup chopped scallions, white and green parts (4 scallions)
1/2 teaspoon freshly ground black pepper
Grated Cheddar and chopped scallions, for garnish

Steps:

  • Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
  • Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

CHEDDAR BACON GRITS



Cheddar Bacon Grits image

In the South, grits are served plain with a little butter or loaded with extras, like my recipe with bacon, cheddar and green chiles. -Amanda Reed, Nashville, Tennessee

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 8

8 cups water
2 cups uncooked old-fashioned grits
1 teaspoon salt
1/4 teaspoon paprika
2 cups shredded white cheddar cheese
5 bacon strips, cooked and crumbled
1 can (4 ounces) chopped green chiles
Sliced green onions, optional

Steps:

  • In a 6-qt. stockpot, bring water to a boil. Slowly stir in grits, salt and paprika. Reduce heat; cook, covered, 15-20 minutes or until thickened, stirring occasionally., Reduce heat to low. Stir in cheese, bacon and chiles until cheese is melted. If desired, sprinkle with green onions.

Nutrition Facts : Calories 199 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 418mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein.

BAREFOOT CONTESSA'S CREAMY CHEDDAR GRITS



Barefoot Contessa's Creamy Cheddar Grits image

Make and share this Barefoot Contessa's Creamy Cheddar Grits recipe from Food.com.

Provided by Renee D

Categories     High In...

Time 1h15m

Yield 6 side dishes, 6 serving(s)

Number Of Ingredients 7

2 teaspoons salt
1 cup quick-cooking grits
1 1/4 cups half-and-half
2 tablespoons butter or 2 tablespoons margarine
1 1/2 cups old cheddar cheese, grated
4 stalks green onions, chopped
black pepper

Steps:

  • Bring 4 cups of water to a boil in a medium saucepan. Add the salt, then slowly add the grits in a thin steady stream. Stir constantly with a wooden spoon. Reduce heat to low and simmer, stirring occasionally, until grits thicken, 5-7 minutes.
  • Add the half and half and butter to the grits and stir. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the cheddar cheese, green onions, and pepper. Season to taste and serve hot.

CAROLINA SHRIMP & CHEDDAR GRITS



Carolina Shrimp & Cheddar Grits image

Shrimp and grits were a house favorite-if only we could agree on how to make them. I stirred up a winner for the whole family with some cheddar and Cajun seasoning. -Charlotte Price, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 6 servings.

Number Of Ingredients 13

1 cup uncooked stone-ground grits
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups water
2 cups shredded cheddar cheese
1/4 cup butter, cubed
1 pound peeled and deveined cooked shrimp (31-40 per pound)
2 medium tomatoes, seeded and finely chopped
4 green onions, finely chopped
2 tablespoons chopped fresh parsley
4 teaspoons lemon juice
2 to 3 teaspoons Cajun seasoning

Steps:

  • Place the first 5 ingredients in a 3-qt. slow cooker; stir to combine. Cook, covered, on high until water is absorbed and grits are tender, 2-1/2-3 hours, stirring every 45 minutes., Stir in cheese and butter until melted. Stir in remaining ingredients; cook, covered, on high until heated through, 15-30 minutes.

Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 175mg cholesterol, Sodium 788mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

Tips:

  • Choose the right type of grits. Stone-ground grits have a more coarse texture and nutty flavor, while quick-cooking grits are more fine and cook faster.
  • Use flavorful cheese. A sharp cheddar cheese will give your grits a bold flavor, while a milder cheese like Monterey Jack will produce a more subtle flavor.
  • Don't overcook the grits. Overcooked grits will be mushy and bland. Cook them just until they are tender, about 15 minutes.
  • Add your favorite toppings. Grits are a great base for a variety of toppings, such as butter, salt, pepper, cheese, bacon, eggs, and hot sauce.

Conclusion:

Cheddar cheesy grits are creamy, cheesy, and downright delicious. They are a classic Southern comfort food that is perfect for breakfast, lunch, or dinner. Whether you like your grits creamy or coarse, mild or sharp, there is a recipe in this article that is sure to please you.

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