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This creamy cheese grits recipe is rich, flavorful, and easy to make. It’s the perfect single serving dish, ready in about 20 minutes.

a small bowl of cheese grits next to shredded cheese and a large block of cheese in the background.

Why You’ll Love This Recipe

  • Quick and Easy: Ready in about 20 minutes.
  • Single Serving: Makes just enough for one person.
  • Versatile: Enjoy as a main dish or a side.
  • Affordable: Made with simple, low-cost ingredients.

I grew up in Louisiana where grits were a staple in our home. They’re made from ground corn and cook into a soft, creamy dish that’s similar to porridge. I always loved them with eggs and bacon for breakfast, but they’re just as good for lunch or dinner.

This small batch of cheese grits is one of my favorites. It’s creamy, rich, and full of sharp cheddar flavor.

Cheese grits pair well with cooked shrimp or baked chicken thighs for a hearty meal. Add roasted Brussels sprouts or sautéed green beans for a balanced plate.

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Ingredients

ingredients needed to make cheese grits on a brown table: cheese, grits, milk, spices,butter, and water.

If you have any ingredients leftover from this single serving cheese grits recipe, check out our Leftover Ingredients Recipe Finder.

  • Corn Grits: Use old-fashioned, stone-ground grits for the best texture and flavor. Avoid quick or instant grits. I often use Bob’s Red Mill (regular or gluten-free).
  • Milk: I use 2% milk, but whole milk makes the grits richer..
  • Garlic Powder: Adds a mild garlic flavor. You can use fresh minced garlic instead.
  • Smoked Paprika: Adds smoky flavor. Regular paprika works too.
  • Cheese: Any cheese that melts well can be used. Sharp cheddar is my go-to, but smoked gouda and goat cheese are also favorites.

See recipe card below for a full list of ingredients and measurements.

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Recipe Variations

Here are a few simple ways to customize your cheese grits:

  • Spicy Grits: Add a pinch of cayenne or a few diced jalapeños for heat.
  • Herb Grits: Stir in fresh parsley, chives, or thyme for added flavor.
  • Bacon Grits: Mix in cooked, crumbled bacon for a smoky boost.
  • Garlic Grits: Use fresh minced garlic instead of garlic powder for a stronger garlic flavor.
  • Mushroom Grits: Add sautéed mushrooms for a hearty, earthy touch.

How To Make Cheese Grits

The photos and instructions are here to help you visualize how to make a small batch of cheese grits. See the recipe box below for ingredient amounts and full recipe instructions.

Grits cook quickly and are ready in under 30 minutes. Be sure to stir them often to keep them smooth.

  1. Heat the liquid and seasonings: In a 1-quart saucepan, combine the milk, water, garlic powder, smoked paprika, and salt. Bring to a boil over medium-high heat.
milk, water, smoked paprika and garlic powder in a small black saucepan.
  1. Add the grits: Stir in the grits, then reduce the heat to low. Cover and simmer for 7 to 10 minutes, stirring occasionally to prevent sticking.
  2. Finish the grits: When the grits are thick and tender, remove the pan from the heat. Stir in the butter and cheese until melted. Taste and adjust salt if needed.

Note: Grits will thicken as they cool. Add a splash of milk to loosen the texture if needed. Serve immediately.

a black pot filled with cheese grits.

Expert Tips

  • Choose Stone-Ground Grits: Avoid instant or quick grits for the best flavor and texture.
  • Stir Often: Frequent stirring prevents sticking and keeps the texture smooth.
  • Adjust Heat as Needed: Start on medium-high to boil, then reduce to low to cook gently.
  • Melt Cheese Slowly: Add cheese gradually, stirring until fully melted.
  • Taste Before Serving: Add more salt if needed.
  • Adjust Thickness: If too thick, stir in a little milk or water.
  • Serve Right Away: Grits thicken as they cool, so enjoy them immediately.

Frequently Asked Questions

Can I make cheese grits ahead of time?

Yes, but they will thicken as they cool. To reheat, add a splash of milk or water and stir over low heat until creamy again.

How do I store leftover cheese grits?

Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat with a bit of milk to loosen the grits.

Are grits only for breakfast?

No, they can be enjoyed any time of day. They make a great side dish for dinner, especially with shrimp, chicken, or roasted vegetables.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

If you’ve tried this single serve cheese grits recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!


Cooking For One Made Easy
Because you’re worth it

Cheese Grits For One

4.75 from 4 votes
By: Joanie Zisk
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 1 serving
Creamy, cheesy grits made with milk, butter, and cheese. A quick and comforting dish ready in about 20 minutes.

Equipment

Ingredients 
 

  • ¾ cup milk
  • ½ cup water
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • teaspoon smoked paprika
  • ¼ cup stone-ground grits
  • 1 tablespoon butter
  • cup shredded cheddar cheese
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Instructions 

  • In a 1-quart saucepan, combine the milk, water, salt, garlic powder, and smoked paprika. Bring to a boil over medium-high heat.
  • Stir in the grits, then reduce the heat to low. Cover and simmer for 7 to 10 minutes, stirring occasionally to prevent sticking.
  • When the grits are thick and tender, remove the pan from the heat. Stir in the butter and cheese until melted. Taste and adjust salt if needed.
    Note: Grits will thicken as they cool. Add a splash of milk to loosen the texture if needed. Serve immediately.

Notes

  • Choose Stone-Ground Grits: Avoid instant or quick grits for the best flavor and texture.
  • Stir Often: Frequent stirring prevents sticking and keeps the texture smooth.
  • Adjust Heat as Needed: Start on medium-high to boil, then reduce to low to cook gently.
  • Melt Cheese Slowly: Add cheese gradually, stirring until fully melted.
  • Taste Before Serving: Add more salt if needed.
  • Adjust Thickness: If too thick, stir in a little milk or water.
  • Serve Right Away: Grits thicken as they cool, so enjoy them immediately.
 
If doubling the recipe, use a larger saucepan.

Nutrition

Serving: 1serving, Calories: 504kcal, Carbohydrates: 18g, Protein: 25g, Fat: 36g, Saturated Fat: 23g, Trans Fat: 1g, Cholesterol: 113mg, Sodium: 934mg, Potassium: 364mg, Sugar: 10g, Vitamin A: 1480IU, Calcium: 771mg, Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Welcome!

Iโ€™m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, Iโ€™m passionate about making cooking for one simple and enjoyable. So glad youโ€™re here!

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4.75 from 4 votes (1 rating without comment)

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Recipe Rating




8 Comments

  1. Lisa says:

    Here’s another case where I didn’t need a recipe, but I wanted to know “what would Joanie do?” Glad I checked. These were delicious and obviously perfectly portioned. Topped it with a crab cake and pickled veggies.

    Better than some of the brunch places where I’ve dined. Who needs to go to a restaurant when Joanie is putting the power to create this level of quality in my own kitchen?

    Thanks Joanie โ˜บ๏ธ

    1. Joanie Zisk says:

      Thank you so much for your comment! Iโ€™m thrilled you enjoyed the cheese grits and love how you elevated them with a crab cake and pickled veggiesโ€”that sounds amazing! Knowing they rival brunch spots makes me so happy. I appreciate your kind words and am so glad youโ€™re enjoying the recipes!

  2. Gerard says:

    Great recipe for a simple dish. I’ve always made my grits just plain and serve them with butter and pepper. This took the Grits to a whole new level, I love them. Way better and far less expensive than buying specialty grits.

    1. Joanie Zisk says:

      I’m so happy you enjoyed our Cheese Grits, thank you so much for your feedback.

  3. David H says:

    Nice recipe, good amount for 1. Also added 1/2 t Cajun seasoning.

  4. connie esparcia says:

    Like your recipe for grits. At the table we add dashes of hot sauce and chopped green onions.
    Sooo good. Thanks for your recipe.

  5. Valerie Peery says:

    Great recipe. One of my favorites.

  6. Janice Davis says:

    I just like your recipes I like things quick simple and easy thank you