This post may contain affiliate links. Please read our disclosure policy.
This creamy cheese grits recipe is rich, flavorful, and easy to make. It’s the perfect single serving dish, ready in about 20 minutes.
Featured Comment
Great recipe for a simple dish…This took the grits to a whole new level, I love them. Way better and far less expensive than buying specialty grits.
– Gerard
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.
Ingredients
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.
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.
- 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.
- 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.
- 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.
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
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.
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.
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!
Cheese Grits For One
Equipment
Ingredients
- ¾ cup milk
- ½ cup water
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon smoked paprika
- ¼ cup stone-ground grits
- 1 tablespoon butter
- ⅔ cup shredded cheddar cheese
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.
Nutrition
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.
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 ☺️
Thank you so much for your comment! I’m thrilled you enjoyed the cheese grits and love how you elevated them with a crab cake and pickled veggies—that sounds amazing! Knowing they rival brunch spots makes me so happy. I appreciate your kind words and am so glad you’re enjoying the recipes!
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.
I’m so happy you enjoyed our Cheese Grits, thank you so much for your feedback.
Nice recipe, good amount for 1. Also added 1/2 t Cajun seasoning.
Like your recipe for grits. At the table we add dashes of hot sauce and chopped green onions.
Sooo good. Thanks for your recipe.
Great recipe. One of my favorites.
I just like your recipes I like things quick simple and easy thank you