30-Minute Creamy White Cheddar Grits with Butter
Luxurious Southern-style grits made with light cream and sharp white cheddar cheese, finished with butter for silky richness. This version uses quick-cooking grits for a smoother texture and maintains a careful balance of dairy and cheese for depth. Serve alongside eggs, shrimp, or roasted vegetables for breakfast, brunch, or dinner. The key to success is constant whisking while adding grits to prevent lumps and using a deep pot to avoid boiling over.
Ingredients
- 6 cup water
- 8 ounce light creamheavy cream1:1dairy
creates richer, thicker result
- 1 teaspoon kosher salt
- ¼ teaspoon white pepper
- 1 teaspoon sugar
- 8 ounce quick cooking grits, rawpolenta1:1grain swap
texture slightly coarser, similar flavor
- 8 ounce white cheddar cheese, gratedsharp yellow cheddar1:1cheeseflavor swap
more pronounced cheddar bite
- 4 tablespoon unsalted butter, cubed
Instructions
- 1
Combine water, light cream, salt, and white pepper in a deep saucepan and bring to a boil.
- 2
Slowly pour grits into boiling liquid while whisking constantly to prevent lumps and splattering.
- 3
Reduce heat to low and whisk frequently until mixture is thick and completely smooth, about 10 minutes.
- 4
Add grated white cheddar cheese and stir gently until fully melted.
- 5
Whisk again to combine thoroughly.
- 6
Remove from heat and let rest for 5 minutes.
- 7
Stir in cubed butter until the mixture is silky, smooth, and shiny.
Tips
Use the deepest pot available to prevent boiling over when grits are added; the mixture tends to erupt dramatically.
Whisk constantly while pouring grits into boiling liquid to avoid lumps and protect from hot splattering.
The resting period after heat is off allows grits to set slightly before butter is added for optimal silky texture.
Good to Know
Refrigerate in airtight container up to 4 days. Grits will thicken as they cool; reheat gently with splash of water or cream to restore creamy texture.
Prepare through the whisking step after cheese melts. Cool and refrigerate up to 4 hours. Reheat gently over low heat, whisking in water or cream to loosen, then add butter at the end.
Serve hot as a side dish for breakfast with eggs, bacon, or sausage. Also excellent under shrimp, roasted vegetables, or braised meats for dinner.
Common Mistakes
Add grits too quickly to avoid lumps; pour slowly while whisking constantly.
Use a deep pot to avoid boiling over when grits are added.
Stir cheese gently to avoid overworking; whisk after for smooth incorporation.
Don't skip the 5-minute rest; it allows grits to set before final butter addition.
Substitutions
Dairy-Free Swaps
General Alternatives
more pronounced cheddar bite
texture slightly coarser, similar flavor
longer cooking time needed, more rustic
FAQ
Can I make these grits ahead of time?
Yes, prepare through the cheese step and refrigerate up to 4 hours. Reheat gently over low heat with a splash of water or cream to loosen, then add butter just before serving for best silky texture.
What if my grits are lumpy?
Strain the mixture through a fine-mesh sieve to remove lumps, then whisk in a bit of warm cream. Always whisk constantly when adding grits to boiling liquid to prevent lumps from forming.
How long will leftover grits keep?
Refrigerate in an airtight container for up to 4 days. Reheat gently over low heat, stirring in water or cream as needed to restore creamy consistency.