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Cheese grits are a classic Southern dish that’s rich, creamy, and full of flavor. Made with cheddar cheese and milk, these grits are smooth, cheesy, and ready in about 20 minutes. Perfect for breakfast, lunch, or dinner, they’re easy to make and always satisfying.
Cheese grits pair perfectly with cooked shrimp or baked chicken thighs for a hearty, flavorful meal. For a balanced plate, serve them alongside roasted Brussels sprouts or sautéed green beans.
Why You’ll Love This Recipe
- Quick and easy: Ready in about 20 minutes, making it perfect for any meal.
- Perfect portion: Makes just enough for one, so no leftovers go to waste.
- Versatile: Enjoy as a main dish or a side to complement any meal.
- Budget-friendly: Made with simple, affordable ingredients found in most stores.
Grits are a Southern classic made from ground corn that cooks into a soft, creamy dish, similar to porridge. They’re often served with butter, cheese, or salt and pair well with seafood, meats, and vegetables. Growing up in Louisiana, I enjoyed grits for breakfast with eggs, bacon, and toast—a simple, comforting staple in my kitchen for years.
This single serving cheese grits recipe delivers all the rich, cheesy flavor without leftovers. Made with stone-ground grits, milk, and sharp cheddar, it’s creamy, satisfying, and ready in about 20 minutes. Enjoy it as a side or on its own—it’s easy to make and full of flavor.
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, as they won’t yield the same creamy consistency. I often use Bob’s Red Mill Corn Grits, either gluten-free or regular.
- Milk: I typically use 2% milk, but whole milk will create a richer texture.
- Water: Combined with milk to cook the grits, balancing creaminess and consistency.
- Garlic Powder: Adds a mild garlic flavor. If you prefer, use fresh minced garlic instead.
- Smoked Paprika: Brings a smoky depth to the dish. Regular paprika can be used if that’s what you have.
- Cheese: I use sharp cheddar, but smoked gouda or goat cheese are great alternatives. Any cheese that melts well will work.
- Butter: A small amount of salted butter enhances the creaminess and flavor.
- Salt: Essential for seasoning. Adjust to taste.
Recipe Variations
- Spicy Cheese Grits: Add a pinch of cayenne pepper or diced jalapeños for some heat.
- Herb Grits: Mix in fresh parsley, chives, or thyme for extra flavor.
- With Bacon: Stir in cooked, crumbled bacon for a smoky, savory twist.
- Garlic Version: Use fresh minced garlic instead of garlic powder for a bolder garlic flavor.
- Mushroom Addition: Add sautéed mushrooms for an earthy, hearty addition.
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 are easy to make and can be ready in less than 30 minutes. Keep an eye on them and stir frequently.
- Heat the Liquid: In a 1-quart saucepan, combine milk, water, garlic powder, smoked paprika, and salt. Bring to a boil over medium-high heat.
- Cook the Grits: Stir in the grits, then reduce the heat to low. Cover and simmer for 7-10 minutes, stirring occasionally.
- Add Cheese and Butter: When the grits are soft and thick, remove from heat. Stir in butter and cheese until melted. Taste and adjust salt if needed.
Grits thicken as they cool, so serve immediately or adjust consistency with a splash of milk if needed.
Expert Tips
- Use Stone-Ground Grits: For the best texture and flavor, choose old-fashioned, stone-ground grits. Avoid instant or quick varieties, as they lack the same quality.
- Stir Consistently: Stir frequently while cooking to prevent sticking and achieve a smooth texture.
- Control the Heat: Bring the liquid to a boil over medium-high heat, then reduce to low for even cooking.
- Melt the Cheese Properly: Add cheese gradually, stirring constantly so it melts smoothly into the grits.
- Taste and Adjust: Season before serving, adding more salt if needed.
- Fix the Consistency: If the grits are too thick, stir in a little water or milk until they reach your desired texture.
- Serve Immediately: Grits thicken as they cool, so enjoy them right away for the best consistency.
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.
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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
- Heat the liquid: In a 1-quart saucepan, combine milk, water, salt, garlic powder, and smoked paprika. Bring to a boil over medium-high heat.
- Cook the grits: Stir in the grits, then reduce the heat to low. Cover and simmer for 7-10 minutes, stirring occasionally.
- Add cheese and butter: When the grits are soft and thick, remove from heat. Stir in butter and cheese until melted. Taste and adjust salt if needed.
Notes
- Use Stone-Ground Grits: For the best texture and flavor, choose old-fashioned, stone-ground grits. Avoid instant or quick varieties, as they lack the same quality.
- Stir Consistently: Stir frequently while cooking to prevent sticking and achieve a smooth texture.
- Control the Heat: Bring the liquid to a boil over medium-high heat, then reduce to low for even cooking.
- Melt the Cheese Properly: Add cheese gradually, stirring constantly so it melts smoothly into the grits.
- Taste and Adjust: Season before serving, adding more salt if needed.
- Fix the Consistency: If the grits are too thick, stir in a little water or milk until they reach your desired texture.
- Serve Immediately: Grits thicken as they cool, so enjoy them right away for the best consistency.
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