Southern cheese grits are one of those simple, cozy dishes that feel like a hug in a bowl. Grits have their roots in Native American cooking and became a staple in the American South, where families have been serving them for generations at breakfast, brunch, and even dinner. This 4-ingredient version keeps things wonderfully simple, which is perfect for busy weeknights or slow weekend mornings. It’s creamy, cheesy, and comforting—something you can whip up quickly to make an ordinary day feel a little more special.
These cheese grits are lovely served alongside scrambled or fried eggs, crispy bacon, or sausage for a hearty breakfast. For a more Southern-style meal, they pair beautifully with sautéed shrimp, roasted vegetables, or a simple green salad. You can also spoon them under baked chicken or pork chops to soak up all the juices. If you’re serving kids, try offering them in small bowls with a little extra cheese on top and some fruit on the side—grapes, orange slices, or apple wedges help balance out the richness.
Simple Southern 4-Ingredient Cheese Grits
Servings: 4 servings
Ingredients
4 cups water (or half water, half milk for creamier grits)
1 cup quick-cooking or regular grits (not instant)
1 cup shredded sharp cheddar cheese
2 tablespoons butter
Salt to taste (optional, but recommended)
Directions
In a medium saucepan, bring the water (or water and milk mixture) to a gentle boil over medium-high heat.
Slowly whisk in the grits, stirring constantly to prevent lumps. Once added, reduce the heat to low so the mixture is just simmering.
Cook, stirring frequently, until the grits are thick and creamy. Quick-cooking grits usually take about 5–7 minutes; regular grits may take 15–20 minutes. If the mixture gets too thick, add a splash of water or milk to loosen it.
Once the grits are tender and smooth, turn off the heat. Stir in the butter until fully melted and combined.
Add the shredded cheddar cheese and stir until the cheese is completely melted and the grits are velvety and uniform in color.
Taste and add salt as needed. Spoon into bowls while hot and serve immediately. The grits will continue to thicken as they sit, so you can stir in a little extra warm water or milk just before serving if you’d like them looser.
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