Paula Deen Cheesy Grits

Paula Deen cheesy grits are a creamy, spoonable Southern side dish with quick-cooking grits, whole milk and cheddar that come together in 25 minutes. They're an easy comfort food side for Sunday dinner, church supper, potluck or the holiday table, and they're made in one saucepan.

Stir the grits often while they cook, because they settle and scorch on the bottom of the pan if you walk away. Skip the stirring and you end up with lumps and a burnt layer instead of a smooth, creamy pot.

Paula bakes nothing here and keeps it to one pot, with butter stirred in while the grits cook and the cheddar added at the very end. Finishing with bacon crumbles gives each bowl a salty crunch, so you don't need a separate topping.

Paula Deen Cheesy Grits

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

380

kcal

Quick-cooking grits simmer in whole milk until soft, then melt into sharp cheddar for a smooth, spoonable bowl. Crisp bacon crumbles on top add salt and crunch against the creamy base.

Ingredients

• 3 1/4 cups whole milk
  

• 1 cup quick cooking grits
  

• 1/2 stick Butter
  

• 1/4 cup grated cheddar cheese
  

• 1/2 teaspoon Kosher salt
  

• 1/4 teaspoon freshly ground Black pepper
  

• for serving bacon crumbles
  

Directions

• Boil the milk: Pour 3 1/4 cups whole milk into a medium saucepan and set it over medium-high heat. Bring it to a boil, which takes a few minutes.
• Add the grits: Stir in 1 cup quick cooking grits, 1/2 stick butter, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Cook and stir frequently until the grits are soft.
• Stir in the cheese: Fold in 1/4 cup grated cheddar cheese off the heat or on low, so it melts smoothly into the grits. Then mix in the bacon crumbles.
• Serve warm: Spoon the grits into bowls while they're still hot and creamy. Sprinkle a few more bacon crumbles on top for serving.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular grits instead of quick-cooking?

You can, but they take much longer, usually 20 to 30 minutes, and need more liquid and more stirring. Quick-cooking grits are what Paula's 25-minute timing is built around, so stick with them if you're short on time.

Can I make cheesy grits ahead of time?

Grits firm up as they sit, so it's best to serve them right away. If you need to hold them, keep them covered over very low heat and stir in a splash of milk before serving to loosen them.

How do I reheat leftover cheesy grits?

Warm them in a saucepan over low heat with a splash of milk, stirring until they loosen up and turn creamy again. The microwave works too, but stir every 30 seconds so they heat evenly.

What cheese works best besides cheddar?

Sharp cheddar gives the most flavor, but Monterey Jack, pepper jack or Gruyere all melt well into hot grits. Grate the cheese yourself, since pre-shredded cheese has coatings that can keep it from melting smoothly.

Why are my grits lumpy?

Lumps usually come from adding the grits too fast or not stirring enough once they hit the milk. Sprinkle them in gradually and keep stirring often, especially as they start to thicken.