Classic Southern Buttermilk Cheese Grits
A creamy and comforting Southern breakfast dish featuring stone-ground grits simmered in buttermilk and enriched with sharp cheddar cheese and butter for a rich, cheesy flavor.
Ingredients
Check ingredients as you go.
- Main
- Garnish
Let’s make it
Cooking Grits
Bring 4 cups of water and 1 teaspoon salt to a boil in a medium saucepan over medium-high heat.
Cooking Grits
Slowly whisk in 1 cup stone-ground grits, reducing heat to low. Cook, stirring frequently, until thick and creamy, about 20-25 minutes.
Finishing Grits
Once grits are tender and creamy, stir in 1 1/2 cups buttermilk. Continue to cook, stirring occasionally, for 5 more minutes until heated through.
Finishing Grits
Remove from heat and stir in 1 cup shredded sharp cheddar cheese and 2 tablespoons unsalted butter until melted and smooth.
Serving
Taste and season with black pepper as desired. Serve hot, garnished with sliced green onion if using.
Tips & notes
Stir frequently while cooking grits to prevent lumps and sticking. Use stone-ground grits for authentic texture and flavor. For extra creaminess, you can add a splash of cream or milk at the end along with the cheese.
Saving it for later
Store leftover grits in an airtight container in the refrigerator for up to 3 days. They will thicken on standing, so reheat with a splash of milk or water to restore creamy consistency.
Reheating
Reheat grits gently in a saucepan over low heat, stirring in a little milk or water to loosen the texture. Heat until hot and creamy throughout.
