Paula Deen’s Cheese Grits Recipe: Southern Creaminess in Minutes

Southern cooking doesn’t get more comforting than this. I’ve perfected this method to deliver creamy, cheesy grits with the ideal texture—smooth but never mushy. The key is low heat and constant stirring.

With just a handful of ingredients and 20 minutes, you’ll have a side dish that’s rich, satisfying, and true to its roots. It pairs perfectly with fried chicken, shrimp, or as a stand-alone star.

Ingredients for Paula Deen Cheese Grits

Classic Southern ingredients deliver that signature creamy, cheesy comfort in every bite.

The grits are everything here. Stone-ground from a Southern mill like Anson Mills give you that authentic texture, but quick-cooking from Quaker works in a pinch. The cheddar needs to be sharp and block-form—pre-shredded has anti-caking agents that make the sauce grainy. Whole milk is non-negotiable for that Paula Deen-level richness (the woman doesn’t skimp on dairy).

No sharp cheddar? Pepper Jack adds a nice kick, or Monterey Jack melts beautifully. Skim milk won’t give you the same creaminess, but 2% works at half milk, half water. Out of grits? Cornmeal is a decent substitute, though the texture will be slightly different. The butter should be unsalted so you control the seasoning—Land O’Lakes is a reliable choice.

Leftover grits thicken as they cool. Stir in a splash of milk or water when reheating. Keeps 3-4 days in the fridge, but honestly they’re best fresh. Freezing changes the texture, so I wouldn’t bother. Always stir constantly—this isn’t a walk-away recipe.

Step-by-Step Instructions for Cheese Grits

This method ensures the creamiest Southern-style grits with the perfect cheese-to-grits ratio.

Step 1: Cook the Stone-Ground Grits

Bring the 4 cups Water to a rolling boil in a medium saucepan over high heat. Slowly whisk in the 1 cup Stone-Ground Grits, then reduce heat to medium-low to maintain a gentle simmer.

Cook the grits for 18-20 minutes, stirring frequently with a wooden spoon to prevent sticking, especially at the bottom. You’ll notice the mixture thicken gradually—it should coat the back of the spoon when done. Stone-ground grits require this longer cooking time to achieve their signature creamy texture.

Step 2: Incorporate Dairy for Creaminess

Once the grits reach your desired thickness, stir in the 1 cup Whole Milk, 2 tbsp Unsalted Butter, 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.25 tsp Garlic Powder. The butter should melt completely as you stir, creating a rich, velvety base.

The whole milk adds essential creaminess, while the garlic powder provides a subtle depth that complements the cheese. Continue cooking for an additional 2-3 minutes to allow the flavors to meld completely.

Step 3: Add Cheese and Final Touches

Remove the saucepan from heat. Gradually add the 1.5 cups Sharp Cheddar Cheese, stirring constantly until fully melted and smooth. The cheese should create long, stretchy strands as it incorporates—this indicates proper melting without breaking.

For an extra-luxurious texture, stir in the 0.25 cup Heavy Cream at this stage. The result should be lusciously thick yet pourable. If the mixture seems too stiff, add a splash of warm water to reach your preferred consistency.

Step 4: Rest and Serve

Let the cheese grits rest for 2-3 minutes off the heat. This brief pause allows the grits to absorb any remaining liquid and the flavors to fully develop. The surface should have a slight sheen, and the texture should be uniformly smooth.

Serve immediately while hot, with the 1 tsp Hot Sauce on the side for those who prefer a spicy kick. The grits will continue to thicken as they cool, so prompt serving ensures the perfect creamy consistency.

Dietary Considerations for This Recipe

Gluten-Free Friendly

Stone-ground grits are naturally gluten-free since they’re made from corn, not wheat. However, always check the label for cross-contamination warnings. I use Anson Mills grits as they’re certified gluten-free. This makes this dish perfect for those with celiac disease or gluten sensitivity. 🌾

Lactose Considerations

This recipe contains dairy in the form of milk, butter, and cheese. For lactose intolerance, use lactose-free whole milk and lactose-free cheddar. The heavy cream can be replaced with coconut cream for a dairy-free version, though the flavor will differ slightly.

Vegetarian Adaptation

These cheese grits are already vegetarian as they contain no meat. To make them vegan, swap the dairy for unsweetened almond milk, vegan butter, and vegan cheddar shreds. The texture may be slightly less creamy but still delicious.

Lower-Calorie Version

To reduce calories, use 2% milk instead of whole, and cut the butter to 1 tbsp. Reduce the cheese to 1 cup and skip the heavy cream. The dish will be lighter but still flavorful. I find this version works well for those watching their calorie intake.

Sodium Awareness

This recipe can be high in sodium due to the cheese and salt. To reduce sodium, use low-sodium cheddar and cut the added salt to ¼ tsp. You can also boost flavor with fresh herbs like chives instead of extra salt. 💡

Allergen Notes

The main allergens here are dairy and corn. For corn allergies, consider using polenta made from a different grain. Always inform guests about the dairy content, as it’s a common allergen.

Frequently Asked Questions