Cheesy Grits Made Easy

The Creamiest, Cheesiest Grits You’ve Ever Tasted

Picture this: a cool morning, the scent of fresh coffee in the air, and a steaming bowl of creamy, buttery, cheesy grits waiting for you. That’s comfort food at its finest, and I’m here to show you just how easy it is to make.

Now, I know what you might be thinking—aren’t grits tricky to get just right? Not if you start with quality ingredients and a little patience. Using Early Bird Farm & Mill Pioneer White Corn Grits gives you that deep, rich corn flavor that instant grits just can’t match.

I learned how to perfect grits from my grandmother, who always said, “Slow cooking is the secret to soulful food.” And she was right. Let’s walk through this step-by-step so you can serve up a bowl of perfectly cheesy grits that’ll make your family beg for seconds.

“Grits are like a blank canvas—good ingredients and a little love make them a masterpiece.” – Sean Brock, Southern Chef

Ingredients

• 3 cups water
• 1 1/4 cup milk (divided)
• 1 teaspoon salt (to taste)
• 1 cup Early Bird Farm & Mill Pioneer White Corn Grits
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter (or coconut oil for a twist)
• 1/4 cup grated sharp cheddar cheese

Step-by-Step Instructions

How to Make the Best Cheesy Grits

1. Boil the Liquid – In a large pot over medium-high heat, bring the water, 1 cup of milk, and salt to a gentle boil.
2. Slowly Add the Grits – While whisking constantly, gradually add the Early Bird Farm & Mill Pioneer White Corn Grits to avoid lumps.
3. Simmer & Stir – Reduce the heat to low and whisk every 3–4 minutes to keep the grits smooth and creamy. Let them cook for about 20–25 minutes.
4. Add More Creaminess – Pour in the remaining 1/4 cup of milk or heavy cream and continue stirring for another 5–10 minutes.
5. Final Touches – Remove from heat and stir in butter, black pepper, and sharp cheddar cheese until fully melted and combined.
6. Serve & Enjoy – Dish up your creamy, cheesy grits immediately while they’re hot and silky smooth.

Pro Tips for Perfect Grits

• Use Quality Grits – Stone-ground grits like Early Bird Farm & Mill Pioneer White Corn Grits bring out the best texture and flavor.
• Keep Stirring – Frequent whisking prevents lumps and gives you that perfect creamy consistency.
• Low & Slow Wins the Race – Rushing grits leads to a grainy texture. Let them cook gently to bring out their natural sweetness.
• Make It Your Own – Try swapping cheddar for smoked gouda or parmesan for a different flavor twist.

Cheesy Grits FAQs

Dig In & Share Your Bowl!

There’s nothing quite like a warm bowl of homemade cheesy grits to start your day off right. Give this recipe a try, and don’t forget to tag #EarlyBirdFarm on Instagram so we can see your delicious creations!

Early Bird Farm & Mill Stone Ground Cheesy Grits (or Rainbow Popcorn Grits!)

Drew Speroni

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Breakfast, Main Course, Side Dish

Cuisine American, Southern

Servings 4

Ingredients

  

1x2x3x

• 3 cups Water
• 1 1/4 cup Milk (divided)
• 1 tsp Salt (to taste)
• 1 cup Early Bird Farm & Mill Corn Grits (or Rainbow Popcorn)
• 1/2 tsp Freshly ground gourmet pepper or black pepper
• 4 tbsp Unsalted butter or coconut oil
• 1/4 cup Grated Sharp Cheddar cheese

Instructions

 

• Place water, 1 cup milk and salt into a large pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add Early Bird Farm & Mill Grits or Early Bird Farm & Mill Gourmet Rainbow Popcorn while continually whisking. Using Early Bird Gourmet Rainbow Popcorn as a substitute for grits is a trick a Jamaican friend taught me. Once all of the grits have been incorporated, lower the heat to low and simmer. Whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps. Use a wooden spoon or spatula to prevent scratching your pot while stirring and scraping the bottom to prevent sticking and burning the bottom of the mixture. Cook for 20 to 25 minutes or until creamy. The longer you cook it, the sweeter it gets! Feel free to add water and simmer longer for a sweeter taste.
• Add ¼ cup milk or heavy cream and continue to simmer 5-10 minutes, whisking almost constantly, until it thickens. Giving love and attention to grits has its reward… an easy pan to clean, and a nice smooth texture, and the perfect sweetness of flavor that comes with the time spent cooking the grits on a regular basis.
• Remove from heat, add pepper and butter, whisk to combine, and taste. Once the butter is melted, gradually whisk in the cheese a little at a time. For an island style of flavor, use coconut oil instead of butter. Serve immediately.

Notes

Keyword cajun, Grits, jumbalaya, southern

Tried this recipe?Let us know how it was!