Cheese grits are a Southern comfort food classic that never goes out of style. Paula Deen’s take on this beloved dish brings rich, creamy texture and bold cheesy flavor together in a way that’s perfect for breakfast or a hearty side. It’s the kind of recipe that feels like a warm hug on a plate.
We love how simple ingredients come together to create something so satisfying. With Paula’s signature touch, these grits turn into a luscious, cheesy delight that pairs well with everything from eggs to shrimp. Whether you’re new to grits or a longtime fan, this recipe is a must-try for anyone craving authentic Southern goodness.
Ingredients
To create the iconic Paula Deen Cheese Grits, we rely on simple yet flavorful ingredients that deliver a creamy and cheesy delight. Below are the essential components along with optional add-ins that elevate the dish.
Main Ingredients
- 1 cup stone-ground grits (for that authentic texture)
- 4 cups water (or chicken broth for extra depth)
- 1 teaspoon salt
- 2 tablespoons unsalted butter (adds richness)
- 1 cup sharp cheddar cheese, shredded (key for bold cheesy flavor)
- 1/2 cup whole milk (to create the creamy consistency)
- Black pepper, to taste
| Ingredient | Measurement | Purpose |
|---|---|---|
| Stone-ground grits | 1 cup | Base of dish, creamy texture |
| Water | 4 cups | Cooking medium |
| Salt | 1 teaspoon | Seasoning |
| Unsalted butter | 2 tablespoons | Richness |
| Sharp cheddar cheese | 1 cup shredded | Bold cheesy flavor |
| Whole milk | 1/2 cup | Creaminess |
| Black pepper | To taste | Final seasoning |
Optional Add-Ins
We can customize our cheese grits with these additions to enhance flavor and texture:
- Crispy bacon bits for smoky crunch
- Chopped green onions to add a fresh bite
- A pinch of cayenne pepper for subtle heat
- Grated Parmesan cheese mixed with cheddar for complexity
- Cream cheese for extra creaminess
Using these optional ingredients lets us adapt Paula Deen’s classic recipe to suit our personal taste while preserving its signature creamy, cheesy essence.
Equipment Needed
To achieve the perfect texture and flavor in Paula Deen Cheese Grits, having the right equipment is essential. Below we outline the tools that will help us deliver creamy, cheesy goodness every time.
- Medium to Large Saucepan
We need a sturdy saucepan to cook the grits slowly and evenly. A heavy-bottomed pan prevents scorching and ensures gentle heat distribution.
- Whisk or Wooden Spoon
Constant stirring is key to preventing lumps and developing that signature creaminess. A whisk works well for smooth mixing, while a wooden spoon offers better control.
- Measuring Cups and Spoons
Precise measurement of water or broth, grits, milk, butter, and cheese guarantees consistency. Remember to measure liquids at eye level for accuracy.
- Lid for Saucepan
Using a lid traps steam and allows the grits to cook through without drying out.
- Cheese Grater
Freshly grated sharp cheddar cheese melts more smoothly and enhances flavor compared to pre-shredded options.
- Serving Spoon
A large spoon for transferring and serving the finished dish with care.
Below is a summary of the essential equipment for our Paula Deen Cheese Grits Recipe:
| Equipment | Purpose |
|---|---|
| Medium/Large Saucepan | Slow, even cooking without burning |
| Whisk or Wooden Spoon | Constant stirring to avoid lumps |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Saucepan Lid | Retain moisture and ensure even cooking |
| Cheese Grater | Freshly grate cheddar for best melting |
| Serving Spoon | Neat dish presentation and serving |
By preparing these tools in advance, we set ourselves up for success in crafting authentic, buttery, and indulgent cheese grits just like Paula Deen’s.
Preparation
To achieve Paula Deen’s Cheese Grits signature creamy texture and bold flavor, careful preparation is essential. We’ll walk through each step to ensure our grits cook evenly and our cheese melts perfectly.
Preparing the Grits
- Measure the liquid: Use water or chicken broth for richer flavor. Bring 4 cups of liquid to a gentle boil in a medium saucepan.
- Add salt: Stir in 1 teaspoon of salt to season the base evenly.
- Slowly pour in the grits: Gradually add 1 cup of stone-ground grits while whisking constantly to avoid lumps.
- Reduce heat and simmer: Lower the heat to medium-low. Cover the saucepan and cook the grits slowly for 20 to 25 minutes, stirring every 5 minutes to prevent sticking and promote even cooking.
- Check texture: The grits should be thick and creamy, with no grainy texture. If they are too thick, add a splash of milk or broth to reach desired consistency.
“Constant stirring while cooking is key to achieving the velvety smooth texture that makes Paula Deen’s cheese grits so irresistible.”
Preparing the Cheese
- Choose your cheese: Use sharp cheddar cheese for robust flavor. For best results, grate 2 cups of cheese freshly.
- Soften butter: While grits are cooking, prepare 4 tablespoons of unsalted butter to melt smoothly into the hot grits.
- Warm the milk: Heat 1 cup of whole milk gently on the stove or in the microwave to bring it slightly warm. This helps the cheese melt quickly and prevents curdling.
- Incorporate the cheese and dairy: Once the grits are fully cooked, remove them from the heat. Stir in butter, then gradually fold in cheese and warm milk.
- Season to taste: Add freshly ground black pepper and adjust salt if needed to enhance flavor.
| Ingredient | Quantity | Note |
|---|---|---|
| Stone-ground grits | 1 cup | Slowly added to boiling liquid |
| Liquid (water or broth) | 4 cups | Bring to gentle boil |
| Salt | 1 tsp | Added to boiling liquid |
| Unsalted butter | 4 tbsp | Melted into cooked grits |
| Sharp cheddar cheese | 2 cups (grated) | Freshly grated for best melt |
| Whole milk | 1 cup | Warmed before adding |
| Black pepper | To taste | Freshly ground |
Tip: Adding cheese while the grits are hot but off the heat preserves the silky texture and prevents the cheese from becoming grainy or oily.
With these careful steps in preparing the grits and melting the cheese, we set the stage for the rich, indulgent experience that defines Paula Deen’s Cheese Grits Recipe.
Cooking Instructions
Follow these precise steps to achieve the creamy, cheesy texture that makes Paula Deen Cheese Grits a Southern classic. Attention to detail during cooking ensures perfect grits every time.
Cooking the Grits
- Measure the liquid: Use 4 cups of water or chicken broth. Pour it into a medium to large saucepan over medium heat.
- Add salt: Stir in 1 teaspoon of salt to season the base liquid thoroughly.
- Gradually add grits: Slowly pour 1 cup of stone-ground grits into the simmering liquid while whisking constantly. This prevents lumps from forming.
- Simmer gently: Reduce the heat to low. Cover the pan, leaving the lid slightly ajar to avoid over-thickening.
- Stir often: Cook for 25-30 minutes. Stir the grits every 5 minutes with a whisk or wooden spoon to keep the texture smooth and prevent sticking.
- Check consistency: The grits are done when thickened and creamy, with a tender bite.
Adding Cheese and Seasonings
- Prepare dairy: Warm 1 cup of whole milk and soften 4 tablespoons of unsalted butter at room temperature.
- Incorporate butter: Stir the softened butter into the cooked grits until fully melted and blended.
- Add cheese: Gradually fold in 1 ½ cups of sharp cheddar cheese that has been freshly grated for optimal melting and flavor.
- Season to taste: Add freshly ground black pepper—start with ¼ teaspoon and adjust as preferred.
- Optional extras: For a richer cheese flavor, stir in ¼ cup grated Parmesan cheese or 2 tablespoons cream cheese.
- Final stir: Mix gently until the cheese melts smoothly and the grits become rich and silky.
| Step | Ingredient | Measurement | Notes |
|---|---|---|---|
| Liquid base | Water or chicken broth | 4 cups | For deeper flavor use broth |
| Salt | Salt | 1 teaspoon | Enhances overall taste |
| Grits | Stone-ground grits | 1 cup | Adds authentic texture |
| Butter | Unsalted butter | 4 tablespoons | Softened for easy mixing |
| Cheese | Sharp cheddar cheese | 1 ½ cups (grated) | Use freshly grated for best melting |
| Milk | Whole milk | 1 cup | Warmed to maintain temp |
| Pepper | Black pepper | ¼ teaspoon (to taste) | Freshly ground |
“Constant stirring and slow cooking bring out the full creaminess of Paula Deen’s Cheese Grits.”
By following these step-by-step instructions carefully we ensure the ultimate indulgent Southern dish with perfectly cooked grits and rich, melty cheese every time.
Serving Suggestions
Paula Deen Cheese Grits shine as a versatile dish that complements a wide variety of meals. Here are our favorite ways to serve this rich and creamy Southern classic to elevate your dining experience.
Breakfast Pairings
For a hearty and satisfying start to the day, serve the cheese grits alongside:
- Crispy bacon strips or country sausage patties for savory protein.
- Fried or poached eggs on top, adding a luscious, runny yolk that enriches the grits.
- Sautéed collard greens or grilled tomatoes for a fresh, slightly tangy balance.
Lunch and Dinner Accompaniments
Transform Paula Deen’s Cheese Grits into a decadent side dish by pairing it with:
- Fried chicken or blackened catfish for a classic Southern plate.
- Shrimp sautéed in garlic butter or creole seasoning, turning it into the iconic shrimp and grits.
- Slow-cooked pulled pork or smoked brisket for a smoky, flavorful combination.
Garnishing Ideas
Bring extra layers of flavor and color with these garnishes:
| Garnish | Flavor Profile | Texture Impact |
|---|---|---|
| Chopped fresh chives | Mild onion-like, fresh | Adds crispness |
| Crispy fried onions | Savory, slightly sweet | Crunchy contrast |
| Crumbled bacon bits | Smoky, salty | Crunch and richness |
| Hot sauce drizzle | Spicy, tangy | Brightens flavors |
| Grated Parmesan cheese | Nutty, sharp | Extra cheesiness |
Serving Temperature and Presentation
Serve the grits hot to maintain their creamy texture. Use a shallow bowl or a wide-rimmed plate to showcase their velvety smoothness. For extra indulgence, add a small pat of butter on top, letting it melt slowly as it reaches the table.
“Cheese grits are the ultimate comfort food that welcomes any meal at the table.” With these serving ideas, we invite you to savor Paula Deen’s Cheese Grits in all their creamy, cheesy glory.
Make-Ahead Tips
Preparing Paula Deen Cheese Grits in advance can save us time while preserving that rich, creamy, and cheesy goodness. Here are practical tips to help us make this Southern classic ahead of time without losing its signature texture and flavor.
Cook and Cool Properly
After cooking the grits according to the recipe, allow them to cool slightly. Transfer the grits to an airtight container and refrigerate promptly. Cooling helps the cheese and butter set, which makes reheating smoother and prevents separation.
Storage Duration
We can store the cooked cheese grits in the refrigerator for up to 3 days. For longer storage, freezing is an option, though the texture might change slightly.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Best for maintaining creaminess |
| Freezer | Up to 1 month | May require extra milk/stirring on reheating |
Reheating Instructions
To revive the creamy texture, reheat gently on the stovetop or in the microwave:
- Stovetop method: Place grits in a saucepan over low heat. Add a splash of whole milk or cream to loosen the texture. Stir constantly until warmed through and creamy.
- Microwave method: Transfer grits to a microwave-safe bowl. Add a tablespoon or two of milk or cream. Heat in 30-second intervals, stirring after each until hot and smooth.
Tips for Maintaining Creaminess
- Always add liquid (milk, cream, or broth) gradually when reheating.
- Stir constantly to redistribute melted cheese and butter, avoiding lumps or separation.
- Avoid overheating, as this can cause the grits to become grainy or dry.
Make-Ahead Variations
To customize ahead:
- Mix in crispy bacon bits or chopped green onions before storage for added flavor.
- Avoid adding herbs or fresh garnishes until serving to keep them fresh and vibrant.
By following these tips, our Paula Deen Cheese Grits will remain comforting and delicious even when prepared ahead of time.
Conclusion
Paula Deen’s cheese grits bring a true taste of Southern comfort to our table with every creamy, cheesy bite. This recipe’s balance of simple ingredients and careful technique makes it accessible for cooks of all levels. Whether we’re serving it alongside breakfast favorites or as a rich side for dinner, it’s a dish that never fails to satisfy.
With a few easy steps and the right tools, we can recreate this classic at home and even prepare it ahead for busy days. Embracing this recipe means enjoying a timeless Southern tradition that’s both indulgent and versatile. Let’s make Paula Deen’s cheese grits a staple in our kitchen and savor the warmth it brings to every meal.
Frequently Asked Questions
What ingredients are needed for Paula Deen’s cheese grits recipe?
You need stone-ground grits, water or chicken broth, salt, unsalted butter, sharp cheddar cheese, whole milk, and black pepper. Optional add-ins include crispy bacon bits, green onions, cayenne pepper, Parmesan cheese, and cream cheese for extra flavor.
What equipment is essential to make perfect cheese grits?
Use a medium to large saucepan for cooking, a whisk or wooden spoon to stir constantly, measuring cups and spoons for accuracy, a lid to retain moisture, a cheese grater for fresh cheese, and a serving spoon.
How do I prevent lumps when cooking grits?
Slowly pour the grits into salted boiling liquid while whisking constantly. This method prevents lumps and ensures a smooth, creamy texture.
How long does it take to cook Paula Deen’s cheese grits?
Simmer and stir the grits regularly for about 20-25 minutes until they thicken and become creamy. Adding cheese and butter at the end enhances the rich texture.
What are some popular ways to serve cheese grits?
Serve hot in shallow bowls with breakfast items like crispy bacon and fried eggs or pair with fried chicken, shrimp, or smoked meats for lunch or dinner. Garnish with chives, fried onions, or hot sauce.
Can I make cheese grits ahead of time?
Yes, cool cooked grits, store in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat gently with added liquid and stir constantly to restore creaminess.
How do I reheat cheese grits without losing texture?
Reheat on the stovetop or microwave, adding liquid gradually and stirring constantly to maintain creamy consistency. Avoid overheating, which can dry out the grits.
What makes Paula Deen’s cheese grits different from other recipes?
Paula Deen’s recipe uses stone-ground grits and balances rich butter and sharp cheddar for a creamy, bold, and indulgent Southern classic that’s simple but packed with flavor.
Are there any tips for customizing cheese grits?
Yes, add crispy bacon bits, fresh green onions, or a pinch of cayenne pepper for heat. Mix-ins can be added before cooking or just before serving to keep flavors fresh.