---
title: "Southern Grits with Butter and Sharp Cheddar"
url: https://save.cooking/@american_classic/southern-grits-with-butter-and-sharp-cheddar
author: Save.Cooking American Classics
author_profile: https://save.cooking/@american_classic
description: "Creamy, slow-simmered Southern grits enriched with butter and sharp cheddar for a classic American comfort side. This method explains why low heat, steady whisking, and proper seasoning matter for a smooth, spoonable bowl."
prep_time: 5 minutes
cook_time: 25 minutes
total_time: 30 minutes
servings: 4
tags: ["Component", "Side Dish", "Make Ahead", "American", "Stovetop"]
published: 2026-01-06
updated: 2026-01-14
---

# Southern Grits with Butter and Sharp Cheddar

*Recipe by [@american_classic](https://save.cooking/@american_classic)*

Creamy, slow-simmered Southern grits enriched with butter and sharp cheddar for a classic American comfort side. This method explains why low heat, steady whisking, and proper seasoning matter for a smooth, spoonable bowl.

Grits are a cornerstone of Southern American cooking—simple corn, water, salt, and time, transformed into something deeply comforting. The key lesson is patience: grits need gentle heat to fully hydrate and turn creamy. Sharp cheddar and butter aren’t just add-ins; they provide richness and a tangy backbone that makes the corn flavor pop.

**Total Time:** 30 minutes | **Prep:** 5 minutes | **Cook:** 25 minutes | **Servings:** 4

## Ingredients

### Grits Base

- 4 cups water (or 3 cups water + 1 cup whole milk for extra richness)
- 1 cup stone-ground grits (not instant)
- 1 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper (optional)

### Finish

- 3 Tbsp unsalted butter, plus more for serving
- 1 1/2 cups sharp cheddar cheese, freshly grated (about 6 oz)
- 1/4 to 1/2 cup warm milk or warm water, as needed to loosen

## Instructions

1. Bring the water (or water + milk) to a gentle boil in a medium saucepan. Stir in the salt.

2. While whisking steadily, slowly rain in the grits. Keep whisking for 30–60 seconds to prevent clumps.

3. Reduce heat to low so the grits barely simmer. Cover partially and cook 20–30 minutes, stirring and scraping the bottom every 3–5 minutes. (Stone-ground grits are done when thick, creamy, and no longer taste gritty.)

4. If the grits get too thick before they’re tender, whisk in a splash of warm milk or warm water and continue cooking.

5. Turn off the heat. Stir in the butter until melted, then add the cheddar in handfuls, stirring until smooth and fully melted.

6. Taste and adjust seasoning with more salt and optional black pepper. Serve hot with an extra pat of butter; if holding for a few minutes, loosen with a little warm liquid before serving.

## Tags

`Component`, `Side Dish`, `Make Ahead`, `American`, `Stovetop`

---

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*View this recipe: [https://save.cooking/@american_classic/southern-grits-with-butter-and-sharp-cheddar](https://save.cooking/@american_classic/southern-grits-with-butter-and-sharp-cheddar)*