Cheesy Grits…Need I Say More

Cheesy Grits…Need I Say More? Grits, especially Cheesy Grits, are a staple in the Southern Kitchen. They are kind of like rice, or potatoes. They just naturally go with everything.

I remember everyday coming home from high school and cooking cheesy grits just to have as an afternoon snack. Maybe I was stressed out or something because today grits bring me great comfort, almost like talking to your best friend.

Cheesy grits are a Southern staple. There is really no better comfort food. Grits and polenta are both made from stone ground grits, but are made from different types of corn.
Cheesy grits are a Southern staple. There is really no better comfort food. Grits and polenta are both made from stone ground grits, but are made from different types of corn.

I never knew that Northerners didn’t really like grits, or if they did like them, they “took them with sugar mixed in.” I just couldn’t imagine that. Due to Food Network spreading the word about various foods from different regions, people are much more accepting of my most beloved food group – GRITS!

I often hear the terms “grits” and “polenta” used interchangeably. So, are they different? Well, after a little research, the answer is yes and no. Both are made from stone ground cornmeal, but they are made from different types of corn. In the South, they use dent corn and in Italy and much of the Northern States, they use flint corn which results in a more toothsome texture. Often times the Southern grits are ground more finely than polenta as well.

I am not sure if it just my Creek Indian bloodline or because I was raised in the South, but I would rather have grits than just about any other food. I know that sounds crazy, but they are just absolutely delicious. I am a chocolate fan, but grits still win out every time! If you don’t like them, please for me, just give them another chance with this recipe. Happy Cooking. I think I am going to cook some grits. Good night!

Check out my Venison Sausage Smothered in Italian Tomatoes and Onions recipe. It is perfect with these cheesy grits!


Cheesy Grits

Grits, especially Cheesy Grits, are a staple in the Southern Kitchen. Like rice or potatoes, they just naturally go with everything.
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Course Side Dish
Cuisine American, Southern


  • 5 cups water or chicken stock
  • 1 cup grits
  • 3 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup Parmesan-Reggiano


  • Add grits, butter, salt, and pepper to the water or stock.  Bring to a boil stirring constantly, and then reduce to simmer for about 30 minutes, stirring often.
    Just before serving, add the Parmesan-Reggiano and stir until dissolved. For a little smoother and creamier texture add about 1/4 cup of cream along with the Parmesan-Reggiano Cheese.
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  1. Mickey Louth says:

    I’m from Maine. Back in ’99 I was in SC and had grits for the first time as a side in a restaurant…and yum! I loved them! Went to a bridal brunch next day and the hostess served cheesy grits with shrimp…over the top yum! Like some southern ladies, she would not share her recipe 🙁 and I have yet to re-create it. I’ve only ever made grits in instant form from pouches. Add butter and salt and pepper and I’m a happy girl. Is there much diffence in taste making from scratch rather than instant? This is the first time I ever heard to use broth as the cooking medium…any more tips or ideas? I’m thinking of buying grits in bulk; need to see if they store well.

    1. Stacy Harris says:

      Hi Mickey! So glad to hear your story. I can’t believe the Southern lady didn’t share her recipe. The “real” Southern way would be at least to agree to give the recipe, but “accidentally” leave out an ingredient. Just kidding. Yes, there is a difference between the instant and the scratch. Hesitantly, I will say that I like both, but truly there is nothing better than grits made from scratch. The taste is better as is the texture. One more tip that I can give is to bring the grits and water to a boil and then turn the heat to a very low simmer. Stir every few minutes and let them continue to boil down adding water as needed. The longer they go, the better…to me anyway. I buy my grits in bulk and love them. If you store them in air tight containers, they will store very well. Let me know what you think of the recipe. I will share my mushroom gravy in another post. It is splendid when served over toasted garlic bread. Thanks for sharing.

    1. Stacy Harris says:

      I am glad you are in agreement. So many people don’t like them. I can’t understand that at all! They are so creamy and have such warmth. It is the ultimate comfort food.

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  3. We love cheesy grits! It is my son’s favorite breakfast. A side of buttered toast just adds to the love. I can’t wait to try your recipe.

    1. Stacy Harris says:

      I am so glad you love cheesy grits. We are family now. I used to make them every afternoon after school. They are my ultimate comfort food! Let me know what you think of the recipe!

  4. Thanks Stacy. I’m trying this recipe tonight with your Persian venison stew on top. Its in the oven now and smells so delicious already.

    1. Tanya, I am so glad!! I hope your dinner was extra splendid!!

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