When it comes to grits, I’m all about the cheese – it’s what turns this Southern staple into something rich and cozy. To share a little secret, I think of this recipe as somewhat of a “cure-all,” whether you’re under the weather, in a sour mood, or just need a little TLC. I’m here to tell you, a bowl of these cheese grits has been proven to turn things around, and it’s a well-known fact in my house.
Why My Recipe Works Every Time
I get that same slow-cooked flavor every single time without hovering over a pot, because I’ve made this slow cooker version more times than I can count. In just four simple steps, I can stir in sharp cheddar for bold flavor, mellow things out with creamy gouda, and season them exactly how I like. Then, there’s this:
- They’re make-ahead friendly: They reheat beautifully with a splash of milk or cream.
- The ways to serve them are endless: with Cajun shrimp, beside bacon and eggs, alongside roast chicken or BBQ, or right in the center of the brunch table.
What Are Grits Exactly?
I love this question! Grits are made from dried corn that’s been ground down into coarse bits — most often white corn, though I like yellow just as much. When cooked low and slow, those little grains soften into a creamy, comforting dish that can be dressed up into savory and sometimes sweet deliciousness.
Ingredients for the Creamiest Slow Cooker Cheese Grits
- Stone ground grits – Heartier texture and fuller flavor than instant.
- Sharp cheddar cheese – Melts beautifully and gives a tangy richness.
- Butter – Adds smoothness, and seriously, you have to!
- Half and Half – The secret to that velvety texture.
- Kosher salt & fresh cracked pepper – Simple seasonings that make all the flavors sing.
Flavor Twists for Grits
- Smoky twist: Half cheddar, half smoked gouda.
- A little heat: Pepper jack cheese or diced jalapeños.
- Extra rich: Stir in cream cheese before serving.
- Fresh finish: Top with chopped chives or parsley.
How to Make Cheese Grits in a Crock Pot
- Add ingredients: In your slow cooker, combine grits, milk, cream, water, butter, salt, and pepper. Stir well.
- Cook low and slow: Cover and cook on low for 6–7 hours, stirring occasionally to prevent lumps.
- Stir in cheese: About 10 minutes before serving, add shredded cheese and stir until melted and creamy.
Donya’s Tip: If you’re cooking them overnight, give them a stir in the morning and add a little milk to loosen them up before adding the cheese.
Craving More? Breakfast Recipes You’ll Love!
Ingredients
- 5 cups water or low sodium chicken broth
- 2 cups half and half plus more if needed
- ½ cup butter sliced
- 1 tablespoon kosher salt
- 2 cups stone ground grits yellow or white or other long cooking grits uncooked
- 2 cups sharp cheddar cheese
Instructions
- Add the water, 1 cup of half and half, and salt to the crock pot.
- Add the grits and stir. Place the butter on top of grits.
- Place the lid on and cook on low for 7 hours or high for 3-4 hours. Stir every 30 minutes to an hour, if possible.
- Before the end of cooking time, stir in the additional 1 cup of half and half.
- About 10 minutes before serving, stir in the shredded cheese. Taste and add more salt if needed.
Notes
- Smoky Twist: Use a mix of half sharp cheddar and half smoked gouda.
- Add Heat: Swap in pepper jack cheese or stir in diced jalapeños.
- Extra Rich: Blend in a few ounces of cream cheese before serving.
- Fresh Finish: Sprinkle with chopped chives or parsley just before serving.
Nutrition
If you tried this Cheese Grits Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
Ways to Serve Grits for Breakfast, Lunch, or Dinner
For breakfast or brunch, I love them alongside eggs, bacon, and sausage gravy. At dinnertime, they’re the perfect side for fried chicken, pork roast, or BBQ ribs. You can turn them into a full meal by topping each bowl with sautéed shrimp, or keep them warm in the crock pot for easy serving on a holiday table.
Cheese Grits FAQ – I’ve Got You Covered
Sharp cheddar gives the most flavor, but Gouda, Monterey Jack, or Parmesan are also delicious additions.
They need enough liquid and occasional stirring. Stir well at the start and once or twice during cooking. Add more water if you think they need it.
You can, but reduce the cooking time to 2–3 hours on low.
Store in an airtight container for up to 5 days. You can also freeze in a freezer-safe container for up to 3 months.
My New eBook!
The Effortless Host
Hosting doesn’t have to mean stress, long to-do lists, or staying stuck in the kitchen. The Effortless Host is your shortcut to pulling off beautiful gatherings with confidence and ease.
Happy New Year!
Bring a Little Southern Soul Into Your Kitchen
GET THIS FREE GUIDE: My go-to recipes to kick off the New Year right!
Can I cut this recipe in half and cook in my mini slow cooker?
Absolutely! You can cut the recipe in half and it should work just fine in your mini slow cooker. Just keep in mind that smaller slow cookers sometimes cook a little faster, so start checking for doneness a bit earlier than the original time — and enjoy that perfect “just enough” batch! ~Donya