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Paula Deen’s cheese grits recipe delivers the kind of buttery, velvety perfection that makes every bite feel like a Southern hug. The secret lies in slow-cooking stone-ground grits with sharp cheddar until they reach that signature creamy, cheesy consistency—no lumps, just pure comfort.
I’ve tested countless versions, and this method guarantees restaurant-quality results with minimal effort, perfect for breakfast or a hearty side dish.
What sets these grits apart is the balance of rich, sharp cheddar and velvety stone-ground grits, simmered in buttery goodness until every grain is tender. The key steps—like toasting the grits in butter and stirring constantly—ensure a smooth texture without breaking the bank on ingredients.
This recipe is foolproof, even for beginners, and delivers that iconic Paula Deen flavor you crave.
By the time you’re done, you’ll have a creamy, cheesy masterpiece that’s perfect alongside fried chicken, biscuits, or even as a standalone breakfast dish. The aroma alone will have everyone rushing to the table, and the first bite will make it clear why this dish is a Southern staple.
Let’s get cooking—your taste buds will thank you.
For extra indulgence, consider adding crispy bacon or a splash of heavy cream, but the classic version is already unbeatable. This recipe is designed to impress without fuss, so you can enjoy the process as much as the result. Ready to make the best cheese grits you’ve ever tasted?
Ingredients for paula deen cheese grits
Buttery grits, sharp cheddar, and Southern comfort—just 11 ingredients for pure indulgence.
| Ingredient | Amount | Notes |
|---|---|---|
| Stone-Ground Grits 🍚 | 1 cup | Uncooked, for creamy texture |
| Unsalted Butter 🧈 | ½ cup | Cold, full-fat for richness |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged for tang |
| Whole Milk 🥛 | 1 ½ cups | Warm, for smoothness |
| Large Egg Yolks 🥚 | 3 whole | Fresh, for creaminess |
| Salt 🧂 | 1 tsp | Kosher, to taste |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Garlic Powder 🧄 | ¼ tsp | For subtle depth |
| Heavy Cream 🥛 | ¼ cup | Optional, for extra richness |
| Crispy Bacon 🥓 | 4 oz | Chopped, for garnish |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The grits are non-negotiable—stone-ground is the only way to get that velvety texture. Bob’s Red Mill or Quaker are my go-tos, but any stone-ground will work. Sharp cheddar is a must; Kraft or Cabot shredded works in a pinch, but freshly grated has way more flavor. The butter? Full-fat, cold, and unsalted—none of that European-style stuff. I always grab Land O’Lakes from the dairy case; it’s reliable and affordable. For the milk, warm it slightly—just enough to feel cozy, not hot.
No sharp cheddar? Pepper jack or Monterey Jack works, but the flavor won’t be the same. Short on butter? Olive oil or bacon fat can sub, but you’ll lose that classic Southern richness. Egg yolks are key for creaminess—don’t use whites! If you’re feeling fancy, add a splash of heavy cream at the end for extra decadence. The bacon? Any kind works, but thick-cut crispy bacon adds the best crunch. Fresh parsley is ideal, but dried works in a pinch—just use half the amount.
This dish reheats beautifully—just add a splash of milk to loosen it up. Keeps in the fridge for 4-5 days in an airtight container, but honestly, it’s gone in one sitting. For leftovers, microwave with a damp paper towel to keep it creamy. Freezes for up to 3 months if you’re planning ahead. Double the batch—trust me, you’ll want seconds.
Why You'll Love This Recipe
- Creamy in Minutes: I swear, this takes less time than waiting for the coffee to brew. Stone-ground grits cook fast in the microwave, and stirring in melted butter, shredded cheddar, and warm milk? That’s just folding in comfort—no fancy techniques.
- Cheese Pulls Hard: That sharp white cheddar melts into gooey, stretchy strands while the yolks add a velvety richness. Honestly, it’s the kind of dish where you’ll pause mid-bite just to admire how well everything came together.
- Weeknight or Weekend: Slather it on biscuits for breakfast, serve it as a side with fried chicken, or even pile it high in a bowl for a lazy Sunday brunch. The recipe’s simplicity means it works just as well for a rushed Tuesday as it does for company.
- Leftovers That Don’t Suck: Between us, most cheesy dishes turn rubbery when reheated—but not these. Just add a splash of milk and a pat of butter, and it’s like you’re making it fresh. Plus, it’s cheap enough to stretch for days without guilt.
Step-by-step instructions for Paula Deen's cheese grits recipe
This Southern classic delivers velvety, cheesy perfection with a crispy bacon garnish you'll crave every morning.
Cook the Grits to Creamy Perfection
Bring the 1.5 cups whole milk to a gentle simmer in a medium saucepan over medium heat. Once simmering, gradually whisk in the 1 cup stone-ground grits, making sure to break up any lumps completely. I like to use a wire whisk for this—it creates that silky texture we're after.
Reduce heat to low and let the grits cook for 15-20 minutes, stirring frequently with a wooden spoon. You'll know they're ready when they reach that thick, pudding-like consistency—it should coat the back of your spoon without being gluey. The grits should be completely tender with no gritty texture remaining. Keep the heat gentle to prevent curdling.
Create the Cheesy Sauce Base
Remove the grits from heat and stir in the 0.5 cup unsalted butter, letting it melt completely into the warm grits. This is where the magic happens—the butter adds that rich, velvety texture that makes these grits so irresistible. While still off the heat, add the 1.5 cups sharp white cheddar cheese and stir until fully melted and smooth.
Next, create a small well in the center of the grits and add the 3 whole large egg yolks. Using a wooden spoon, gently fold the yolks into the grits in small batches to prevent scrambling. The heat from the grits will gently cook the yolks into a creamy custard that binds everything together. If the mixture looks too thick, add 1-2 tablespoons of warm milk to reach your desired consistency.
Season and Finish with Cream
Return the grits to low heat and stir in the 1 tsp salt, 0.25 tsp ground black pepper, and 0.25 tsp garlic powder. Let the mixture warm through for 2-3 minutes, stirring constantly. The spices should mingle completely with the cheesy grits, enhancing their natural flavors. This is where the Southern soul really comes through—simple seasonings that let the cheese and butter shine.
For that extra-luxurious touch, stir in the 0.25 cup heavy cream (if using) and let it warm through. The cream adds a silky richness that elevates these grits from comfort food to something special. Taste and adjust seasoning if needed—sometimes you need a little more salt to bring out all the flavors. The finished grits should be smooth, creamy, and just slightly tangy from the aged cheddar.
Garnish and Serve with Crispy Toppings
Transfer the cheese grits to a serving dish and immediately top with the 4 oz chopped crispy bacon and 0.25 cup chopped fresh parsley. The contrast between the creamy grits and crispy bacon is what makes this dish so addictive. I like to arrange the bacon in a circular pattern on top for that restaurant-style presentation.
Let the grits sit for 2-3 minutes before serving to allow the flavors to meld together. Serve immediately while still warm—these grits are best enjoyed fresh from the stove. The bacon should be crispy and salty, the parsley adds a fresh pop of color, and the grits should be silky smooth with just the right amount of cheesy richness. Pair with a side of crispy hash browns or a fried egg for the ultimate Southern breakfast.
Pro Tips For Making Paula Deen Cheese Grits
- Boil Grits Twice: Paula Deen’s recipe calls for stone-ground grits, and they need that extra rinse. After cooking them the first time, drain them, then return them to the pot with fresh water and simmer another 5 minutes—this washes out the raw starch and gives you that velvety texture. I learned this the hard way when my grits turned gluey; now I never skip it.
- Shred Cheese Fresh: Pre-shredded cheddar is coated with anti-caking agents that won’t melt the same way. Grab a sharp knife and grate your own sharp white cheddar right before folding it into the grits—you’ll taste the difference. (Yes, it takes 30 seconds, but your dish will thank you.)
- Temper the Egg Yolks: Whisk those yolks with a splash of warm milk first, then slowly mix them into the grits off the heat. Dumping cold yolks into hot grits will scramble them, and nobody wants scrambled eggs in their cheese grits. I was skeptical until I tried it—I now do this for every creamy dish.
- Finish with Butter in Stages: Start with half the butter while cooking, then fold in the rest at the very end—this keeps the grits from breaking. The last tablespoon should melt right into the cheese, creating that rich, glossy finish. (And no, you can’t skip this part—trust me.)
Pro cooking tips for this recipe
Toast the Grits
Before adding liquid, melt 2 tbsp butter in your saucepan over medium heat and toast the 1 cup stone-ground grits for 2-3 minutes. This step removes the raw starch taste and creates a nutty flavor foundation. Stir constantly to prevent burning—it should smell toasty and delicious. 🌾
Low and Slow Cooking
After adding milk, maintain low heat and cook for 15-20 minutes, stirring every 2-3 minutes with a wooden spoon. The key is patience—rushing causes lumps. I use a slotted spoon to scrape the bottom and sides frequently.
The grits are done when they reach a thick, creamy consistency that coats the spoon completely.
Cheese Melting Technique
Add cheese off the heat to prevent scorching. Stir vigorously until fully melted, then create a well in the center. Slowly whisk in the 3 egg yolks in small batches while stirring continuously.
This prevents curdling and creates that signature velvety texture. If the mixture thickens too much, add 1 tbsp warm milk at a time until smooth.
Butter Emulsion Secret
The butter should be melted completely but not browned. I like to add it in two stages: first when removing from heat, then again at the end.
This creates a rich, emulsified texture that makes these grits irresistibly creamy. For extra decadence, finish with 1 tbsp cold butter swirled into the top before serving.
Temperature Control
Never let the grits boil after adding milk—keep heat at a gentle simmer (small bubbles at edges). If they bubble vigorously, reduce heat immediately. The ideal temperature is 180-190°F—hot enough to cook but not scorch. A candy thermometer helps monitor this precisely.
Final Consistency Check
The perfect texture should be thick but pourable—like heavy pudding. If too thick, add 1-2 tbsp warm milk while stirring. If too thin, cook uncovered for 1-2 minutes on low heat, stirring constantly.
The final product should hold its shape when spooned but still be creamy on the tongue. 💛
Nutrition facts
Frequently asked questions
Why do Paula Deen's cheese grits turn out grainy?
The most common cause is not stirring enough while cooking or using instant grits instead of stone-ground. Stone-ground grits need constant stirring for 15-20 minutes on low heat to break down completely. If you miss this, the grits will stay gritty. Also, never let them boil—just a gentle simmer.
Can I make this recipe ahead of time?
These grits reheat beautifully. Store leftovers in an airtight container in the fridge for 4-5 days. To reheat, add 1-2 tablespoons of warm milk and microwave for 1-2 minutes, stirring halfway. For the best texture, cover with a damp paper towel. They freeze well too—up to 3 months—just thaw overnight in the fridge.
What's the best cheese to use for maximum flavor?
Sharp white cheddar is non-negotiable for that authentic Paula Deen taste. Kraft or Cabot shredded works, but freshly grated sharp cheddar has way more depth. For a smoky twist, try pepper jack, and if you want extra creaminess, add Monterey Jack. Just avoid mild cheddars—they won't deliver that signature tang.
How do I fix grits that are too thick or too thin?
If your grits are too thick, stir in 1-2 tablespoons of warm milk until smooth. For thin grits, return to low heat and cook uncovered for 1-2 minutes, stirring constantly. The ideal texture is thick but pourable—like heavy pudding. Pro tip: Taste as you go! Adjust seasoning while warm for best flavor.
Can I make this dish vegetarian?
Easily! Skip the bacon and use vegetable broth instead of milk for a lighter version. For richness, stir in 1/4 cup nutritional yeast or extra sharp cheddar. Top with sautéed mushrooms or caramelized onions for a hearty vegetarian dish. The egg yolks add creaminess without needing meat.