How To Make the Best Cheese Grits

Years ago, at an old-school diner, I had the absolute best cheese grits of my life. I remember sitting in that vinyl booth, devouring the bowl of creamy white grits with strands of cheddar cheese clinging to every spoonful, and thinking I had no choice but to replicate those grits at home.

To my surprise, the process was simple, and I was treated to rich and creamy grits in under an hour. Here, I’ll walk you though my process, from what to look for in the grocery store to my favorite ways to serve them.

Both polenta and grits are made from stone-ground cornmeal. While the difference between the two depends on the type of corn and coarseness of the grind, those nuances are not what you’ll see on the label at the grocery store.

In some regions of the country, grocery stores offer full shelves of grits — from instant or quick-cooking to stone-ground, and even an option between yellow and white. Other stores offer more limited options.

Don’t be dissuaded if the name on the package says polenta or cornmeal with no mention of grits — the most important factor is that you’re buying stone-ground cornmeal. Stone-ground grits are also available online from small batch brands like Anson Mills, Palmetto and Geechie Boy.

Be sure to avoid quick-cooking and instant grits, which will turn mushy when used with this slow-simmering technique. You’ll also want to avoid bags or canisters that are mass-produced and machine-milled, as they’ll have a sandy and gritty texture.

Read more: Polenta Versus Grits: What’s the Difference?

The single most important step in cooking cheese grits (beyond buying the right kind of grits) is soaking them prior to cooking, which allows them to cook more quickly and evenly. And while you can soak grits overnight as you would a pound of beans, there’s a quicker way that I use far more often.

Instead of leaving the grits to soak for hours, cover the stone-ground cornmeal in salted water and bring to a boil. Once the water boils, remove the pot from the heat and set aside for 15 minutes to soak.

After the grits soak, bring that same pot back to a boil and cook slowly over moderately high heat until creamy. Stirring the grits frequently with a wooden spoon keeps the porridge smooth and lump-free, and prevents the grains from sticking to the bottom of the pot. Expect a few sputters and spatters as the liquid reduces and is absorbed by the grits.

Once your grits are thick and creamy, taste them; they should be tender with a textural bite, but not hard or gritty. Stir in unsalted butter and shredded sharp cheddar cheese to finish, mixing until the cheese disappears into the porridge.

At breakfast time, top with even more cheddar cheese before serving with soft scrambled eggs, crumbled sausage, or crispy bacon. At dinnertime, use the grits as an alternative to pasta or rice. You can also swap in Parmesan cheese and make a low country classic like shrimp and grits.