Paula Deen’s Cheese Grits Recipe: Southern Creamy Indulgence

There’s a reason Southern breakfasts revolve around this dish—its creamy, comforting texture is unmatched. I’ve perfected the technique to ensure smooth, velvety results every time.

With just a handful of ingredients and 20 minutes, you’ll have a side that’s rich, cheesy, and impossible to resist. This is the kind of recipe that turns a simple meal into something special.

Ingredients for Paula Deen Cheese Grits

Stone-ground grits, sharp cheddar, and creamy dairy create this Southern classic.

The grits are non-negotiable—stone-ground from a Southern mill like Anson Mills gives you that perfect texture. Instant grits won’t cut it here. For the cheese, sharp cheddar is essential for that bold, tangy flavor. Most grocery stores carry decent blocks, but Whole Foods or Publix have great selections. The Parmesan should be real Parmigiano-Reggiano—grate it yourself for maximum melt.

No sharp cheddar? Pepper Jack or Gouda work in a pinch (just adjust the spice level). Out of heavy cream? Half-and-half or whole milk will still give you richness, just less decadence. If you need to make it lighter, use 2% milk instead of whole. The hot sauce is optional but highly recommended—Crystal or Tabasco are Southern staples.

Leftovers keep 3-4 days in the fridge, but they thicken considerably—stir in a splash of milk when reheating. Not freezer-friendly, as the texture separates. Best served immediately, while the cheese is still gooey and the grits are creamy.

Step-by-Step Instructions for Cheese Grits

Master the technique for ultra-creamy grits with this professional, foolproof approach.

Step 1: Cook the Stone-Ground Grits to Creamy Perfection

Combine the 4 cups Water and 1 cup Stone-Ground Grits in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then immediately reduce to low heat to maintain a gentle simmer.

Stir frequently for 20-25 minutes until the grits thicken and the grains are tender. Stone-ground grits require patience—they absorb liquid slowly and develop a naturally creamy texture that instant grits can’t match.

Watch for the mixture to pull away slightly from the sides of the pan and develop a porridge-like consistency. If it becomes too thick before the grits are fully tender, add ¼ cup of the 1 cup Whole Milk to loosen it.

Step 2: Infuse with Garlic and Seasonings

While the grits cook, mince the 2 cloves Garlic Cloves finely. When the grits are nearly done, stir in the minced garlic, 1 tsp Kosher Salt, and 0.5 tsp Ground Black Pepper.

Cook for an additional 2-3 minutes to mellow the raw garlic flavor and allow the seasonings to distribute evenly. The garlic should perfume the grits without overpowering them.

This is the moment to taste and adjust seasoning if needed—remember that the cheeses will add saltiness too, so undersalt slightly at this stage.

Step 3: Enrich with Dairy for Maximum Creaminess

Remove the pan from heat and stir in the remaining Whole Milk, 4 tbsp Unsalted Butter, and 0.25 cup Heavy Cream. The butter should melt completely into the hot grits, creating a glossy, rich base.

The heavy cream adds an extra layer of silkiness that’s characteristic of Paula Deen’s style. Stir vigorously for 1 minute to fully incorporate the dairy and prevent any butter from separating.

At this point, the grits should be smooth, glossy, and thick enough to coat the back of a spoon but still pourable.

Step 4: Incorporate the Cheeses for Decadent Flavor

Gradually add the 8 oz Sharp Cheddar Cheese and 0.5 cup Parmesan Cheese, stirring constantly until fully melted and smooth. Freshly shredded cheese melts more evenly than pre-shredded, which contains anti-caking agents.

Return the pan to low heat if needed to help the cheeses melt completely, but don’t let the mixture boil or the cheese may separate. The sharp cheddar provides bold flavor while the Parmesan adds depth and umami.

Cook for an additional 2-3 minutes, stirring constantly, until the mixture is ultra-creamy and homogeneous. The grits should have a velvety texture with no visible cheese strands.

Step 5: Rest and Serve at Peak Creaminess

Transfer the cheese grits to a serving bowl and let them rest for 5 minutes off the heat. This allows the mixture to thicken slightly and the flavors to meld completely.

Serve immediately while still warm, with the 1 tsp Hot Sauce on the side for those who want a little heat. The grits will continue to thicken as they cool, so for a looser consistency, stir in a splash of warm milk before serving.

Each serving should be rich, creamy, and full of cheesy depth with a subtle garlic undertone.

Flavor Customization for This Dish

Spicy Kick

For heat lovers, stir in ½ cup diced jalapeños with the garlic, or add 1 tsp cayenne pepper when incorporating the cheeses. A dash of Crystal hot sauce at serving adds that classic Southern tang. The heat balances the richness beautifully. 🌶️

Smoky Depth

Swap 2 oz sharp cheddar for smoked Gouda to infuse a subtle wood-smoked flavor. I also love adding ½ tsp smoked paprika with the seasonings. This gives a barbecue-inspired twist that pairs perfectly with grilled meats.

Herb-Infused Freshness

Add 2 tbsp chopped chives or 1 tbsp fresh thyme just before serving for a bright, garden-fresh note. The herbs cut through the richness while adding a pop of color. This variation feels especially special for brunch.

Extra Decadence

For an ultra-luxurious version, fold in ¼ cup cream cheese with the other cheeses. You can also top with crumbled bacon or a fried egg for a full meal. This turns your side dish into a star attraction.

I often add 1 tbsp Truffle oil at the end for a gourmet touch. 💛

Lighter Version

Use 2% milk instead of whole, and reduce the butter to 2 tbsp. You can also use low-fat cheddar to cut calories while keeping the creamy texture. The flavor stays satisfying with less guilt.

Frequently Asked Questions