Creamy Sweet Corn and Cheddar Cheese Grits
This easy stovetop recipe features creamy grits cooked with sweet corn kernels and sharp cheddar cheese, creating a comforting American side dish perfect for dinner. Ready in under 40 minutes, it blends rich flavors with a smooth texture to complement a variety of meals.
Ingredients
Check ingredients as you go.
- Grits Base
- Add-ins
- Seasoning
- Garnish
Let’s make it
Grits Base
Bring water, 1 teaspoon of the salt, and butter to a boil in a medium saucepan over medium-high heat.
Grits Base
Slowly whisk in the cornmeal to the boiling water to prevent lumps, then reduce heat to low and simmer gently.
Grits Base
Cook the grits, stirring frequently, until thickened and tender, about 20 minutes.
Add-ins
Stir in sweet corn kernels and the remaining 1/2 teaspoon salt, and cook for another 5 minutes, stirring occasionally.
Add-ins
Remove the grits from heat and mix in the grated cheddar cheese until melted and smooth.
Seasoning and Garnish
Season with freshly ground black pepper to taste. Spoon grits into bowls and garnish with sliced green onion if desired.
Tips & notes
To avoid lumps, add the cornmeal slowly to boiling water while whisking continuously. Use stone-ground cornmeal for a heartier texture and better flavor. Stir often to prevent grits from sticking or burning on the bottom.
Saving it for later
Store leftover grits covered in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve creaminess.
Reheating
Reheat grits on the stovetop over low heat, stirring frequently. Add a splash of water or milk to restore creaminess if needed. Heat until piping hot throughout.
