Creamy Dreamy White Cheddar Grits! Cheese grits will turn just about anyone into a grits-lover. Just a handful of ingredients are all you need for this Flying Biscuit Café copycat recipe.
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Note: This recipe was originally posted on May 23, 2011 and updated on May 8, 2021.
Once upon a time, I thought I hated grits. Did not understand the appeal whatsoever. And then I tried the Creamy Dreamy White Cheddar Cheese Grits from The Flying Biscuit Cafe (in Gainesville, Florida, though the original is in Atlanta) -- and they changed my life.
My love for these cheesy grits could very well have to do with the fact that they contain more cheese than grits, but nonetheless, they changed my opinion about the beloved Southern staple. And, if you're hesitant about them like I was, I have a feeling they'll change yours, too!
Jump to:
What Are Grits?
Grits are basically a type of porridge made from boiled cornmeal. Corn (usually a starchy variety like dent corn) is processed, the outer hulls are removed, and then it is dried and ground into fine pieces.
The smaller the corn bits, the faster they cook. Stone-ground grits take a bit longer to absorb liquids and cook and tend to have more texture and flavor, whereas quick-cooking grits are finely ground, allowing them to...well... cook quickly.
Instant grits are pre-cooked and dehydrated, so all you need is boiling water in order to prepare a bowl.
Ingredients
For the purposes of these cheese grits, you'll need the quick-cooking variety as well as the following ingredients:
- Water
- Half & half - In a pinch, you can use whole milk, but it won't turn out as rich and creamy.
- White pepper. Typically used in lighter colored dishes so that you don't see little black specks.
- White cheddar cheese. See FAQ's below for other cheese options.
- Butter
These simple ingredients combine to form a heavenly, savory concoction that you will want to eat directly from the pot.
Instructions
In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil.
Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.)
Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.
Add cheese and stir gently until cheese melts. Whisk again to combine.
Turn heat off and allow grits {and yourself} to rest 5 minutes. {All that whisking is sure tiring. But worth it. I promise.}
Add butter and stir until completely smooth, silky and shiny.
Tips for Making Grits
There isn't much to making grits, but here are a few tips to help make sure that your attempt is a success:
- Keep an eye on the pot or saucepan once the water and half and half mixture come to a boil as dairy tends to bubble up and boil over very quickly!
- Slowly pour the quick-cooking grits into the boiling liquid and whisk while you do so. This will help make sure that your grits are lump-free.
- Have a little patience. There's a lot of stirring involved so that the grits don't stick to the bottom of the pot, but it doesn't take long for them to thicken up.
- Once the grits thicken, be careful -- the thickened mixture tends to form air bubbles and spatter, and no one likes being scorched by boiling grits.
- Once the grits are done cooking, take them off the heat and let them rest for about 5 minutes. This will allow the little pieces of ground corn to fully soak up the liquid and soften to a smooth, creamy texture.
- Don't skip the butter! They add a rich, silkiness that is so worth it!
Recipe FAQ's
Yes, cheese grits can be made ahead and stored in an air-tight container for up to 5 days.
Cold cheese grits will solidify into a solid mass, but it's relatively easy to reheat. Place them back into a large pot with a splash of milk and cook over medium-low heat until they're heated through. You can continue to add a little milk at a time until the desired consistency is reached.
Absolutely! If you can't find white cheddar, you can use regular yellow cheddar. If you're using cheese from a block, it's best to grate it yourself, but store-bought grated cheese will do in a pinch.
Feel free to experiment with other types of cheese like smoky gouda, blue cheese or even Parmesan. The possibilities are endless.
What to Serve with Cheese Grits
Grits are usually served as a breakfast or brunch food as a filling, savory side for all the classics -- eggs, bacon, pancakes, etc. But you certainly don't have to stop at breakfast!
Try a classic shrimp & grits combo or a bite-sized appetizer play on the dish, like my Shrimp & Grits Bites . As a main dish, grits can be served with just about anything! Roasted vegetables (blistered tomatoes are an exceptionally delightful pairing), saucy pulled pork, or hearty beef.
For a seasonal twist, try out my Butternut Squash Shrimp & Grits!
Creamy Dreamy White Cheddar Grits
Ingredients
- 3 cups water
- 1 cup half-and-half
- 1 ½ teaspoons kosher salt
- ⅛ teaspoon white pepper
- 1 cup quick-cooking grits
- ½ cup grated white cheddar cheese or more, if desired!
- 2 tablespoons unsalted butter cubed
Instructions
- In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil.
- Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.)
- Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.
- Add cheese and stir gently until cheese melts. Whisk again to combine.
- Turn heat off and allow grits {and yourself} to rest 5 minutes. {All that whisking is sure tiring. But worth it. I promise.}
- Add butter and stir until completely smooth, silky and shiny.
Lily says
I want to lick the bowl every time I go to the Flying Biscuit (but then I remember I am not alone).
The Kitchen Prep says
I don't blame you, Lily! Now that you have the recipe, you can make them & lick the bowl in the privacy of your own home if you're inclined to do so. 😉