Creamy Southern-Style Grits with Cheddar and Garlic
A comforting and creamy Southern classic, these grits are cooked stovetop with garlic-infused milk and sharp cheddar cheese for a rich, flavorful side dish.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Liquid Ingredients
- Main Ingredients
- Finishing Ingredients
- Seasoning
- Garnish
Let’s make it
Main Cook
In a medium saucepan, bring water and 1/2 teaspoon salt to a boil over medium-high heat.
Infuse Milk
Meanwhile, in a small saucepan, gently warm the milk with the smashed garlic cloves over low heat to infuse the garlic flavor, about 5 minutes. Do not boil. Remove garlic cloves and discard.
Cook Grits
Gradually whisk the grits into the boiling water. Reduce heat to low and simmer, stirring frequently to prevent lumps and sticking, until thickened and tender, about 20-25 minutes.
Combine
Stir the warm garlic-infused milk into the cooked grits. Continue to cook on low, stirring constantly, until creamy and fully combined, about 5 minutes more.
Finish
Remove from heat and stir in the butter and grated cheddar cheese until melted and smooth. Season with the remaining 1/2 teaspoon salt and freshly ground black pepper to taste.
Serve
Spoon the grits into serving bowls and garnish with chopped fresh parsley if desired. Serve immediately while hot and creamy.
Tips & notes
Use stone-ground grits for the best texture and flavor. Stir frequently to prevent sticking. Adjust the milk and water ratio if you prefer thinner or thicker grits. Add cheese off heat to avoid graininess. Garlic-infused milk gives a subtle but delicious flavor without overpowering.
Saving it for later
Store leftover grits in an airtight container in the refrigerator for up to 3 days. Grits thicken when refrigerated; add a splash of milk or water when reheating and stir to restore creaminess.
Reheating
Reheat grits gently on the stovetop over low heat or in the microwave, adding a little milk or water and stirring occasionally until hot and creamy throughout.
