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Cheesy Grits


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Grits Every Day Please!

Grits are simply cooked cornmeal and while they can be enjoyed plain, perhaps with some butter, salt and pepper (see our simple YUMMY photos of this below…. pretty much a perfect “butter vehicle” if you ask us!), they become something very special with the addition of cheese. TA DA! Cheesy Grits!

(Let’s be honest…what DOESN’T become very special without the addition of cheese?!)

Perfectly cooked cornmeal grits with melting butter.

But then you add cheese and the world just becomes that much better…

A bowl of creamy corn grits next to a bowl of shredded cheddar cheese.

Shredded cheddar cheese being added to a bowl of creamy corn grits.

We consider these Cheesy Grits a Basic recipe in our lives; once you make them you will make excuses to get to eat them. We like them as a side dish to pot roast or as an integral part of our Shrimp and Grits.

You can try different cheeses for varied results.

While we like sharp or extra sharp cheddar be sure to try smoked Gouda or aged Parmesan as well.

grits closeup
5 from 2 votes

Cheesy Grits

Cheesy grits are easy to make: milk, water and coarse ground cornmeal enhanced with cheese are cooked together to create a spoonable, versatile side dish. 

Makes: 6 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Author: Dédé Wilson


  • 2 cups (480 m) lactose-free whole milk, 2%, 1% or fat free 
  • 2 cups (480 ml) water 
  • 1 teaspoon kosher salt 
  • 2 cups (276 g) coarse ground yellow cornmeal (we prefer stone-ground) 
  • 1/4 cup (1/2 stick; 57 g) unsalted butter, cut into pieces 
  • 4 ounces (115 g) finely shredded extra sharp cheddar (about 11/2 cups) 
  • Freshly ground black pepper 


  1. Place milk, water and salt in a large heavy bottom pot over medium-high heat and bring to a boil. Very slowly sprinkle in cornmeal, whisking all the while until all is added and cornmeal is combined with liquid. Turn heat down to low until the mixture barely simmers and whisk frequently - almost constantly - until mixture is thickened and smooth. The liquid will absorb and you will be able to see whisk marks in the grits but the mixture should be fluid as well as thick. They firm up tremendously as they cool. Total cooking time will be about 20 to 25 minutes.  
  2. Take off heat and whisk in butter and cheese until incorporated. Taste and season generously with pepper. Place back on burner for a few moments, whisking constantly, to heat through and make sure all the cheese is melted. Serve immediately. 


  • Grits do have a tendency to stick to the pot. If you have a pot with rounded bottom corners your whisk will be able to contact all of the grits, making your whisking easier and more efficient.
  • While freshly made grits are the best - they lose their flowy texture upon sitting - you can make them up to two hours ahead and reheat them if absolutely necessary. Add a bit of water to the grits and place over low heat. Stir to re-loosen the grits, incorporate with the water and heat until hot all the way through. Serve immediately.
Course: Side Dish
Cuisine: American


Calories: 351kcal | Carbohydrates: 38g | Protein: 11g | Fat: 17g | Sodium: 507mg | Fiber: 8g | Sugar: 5g | Calcium: 2mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.

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