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An overhead shot of a white bowl filled with Cheesy Grits with Garlic a red napkin lays next to it

Cheesy Grits with Garlic

An easy to make, savory version of the popular breakfast grain.
Course Mornings
Cuisine North American
Keyword cheddar cheese, garlic, grits
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 661kcal


  • 3 tablespoons unsalted butter
  • 3 cloves garlic, crushed
  • 1 1/2 cups white corn grits
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 1/2 cups chicken stock
  • 2 1/2 cups half and half, separated
  • 4 ounces (about 1 cup) finely grated extra sharp cheddar cheese, plus more for topping


  • In a 3 quart pot with sloped sides, melt the butter over medium heat. Add the crushed garlic and sauté until golden brown- about 2 minutes.
  • Whisk the grits into the butter and garlic- allowing them to toast until they are glossy or 1-2 minutes. Season with the salt and pepper.
  • Add the chicken stock to the grits slowly, whisking constantly to avoid clumps. Cook the grits for 5 minutes, or until they thicken slightly.
  • Whisk in 2 cups of the half and half and reduce the heat to low. Cook until the grits are the consistency of a loose pudding.
  • Mix the grated cheddar into the grits, stirring until the cheese has completely melted. Remove the grits from the stove and allow them to cool for 1 minute. 
  • Stir in the remaining half-and-half just before serving for creamier grits.
    Serve while hot.


Calories: 661kcal | Carbohydrates: 60g | Protein: 21g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 113mg | Sodium: 891mg | Potassium: 471mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1207IU | Vitamin C: 2mg | Calcium: 374mg | Iron: 1mg