Side Dish: United States – Florida (Southern United States) – Cheese Grits

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 1 cup (170 g) stone-ground yellow grits
- 3 cups (720 ml) low-sodium chicken stock
- 1 cup (240 ml) whole milk
- 3 tbsp (45 g) unsalted butter, divided
- 8 oz (225 g) sharp cheddar cheese, finely shredded
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1/4 cup (60 ml) heavy cream (optional, for extra creaminess)
- 2 tbsp (30 ml) chopped fresh parsley, for garnish

Optional shrimp topping:
- 1/2 lb (225 g) medium shrimp, peeled and deveined
- 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) unsalted butter
- 1 garlic clove, minced (about 3 g)
- 1/4 tsp (1 g) smoked paprika
- Juice of 1/2 lemon (about 15 ml)
- Pinch salt and pepper

Instructions

Short Description:
Creamy stone-ground grits finished with sharp cheddar for a tangy, buttery Southern side. Optionally topped with quick sautéed shrimp to reflect Florida's coastal influence.

Regional Notes:
This Florida-style cheese grits use sharp cheddar for a pronounced, tangy cheese flavor common in the state and the broader Southern United States. The recipe keeps the creamy, slow-cooked texture of stone-ground grits and includes an optional shrimp topping that nods to Florida’s abundant local seafood.

1. In a medium saucepan, bring the chicken stock and whole milk to a gentle boil over medium heat.
2. Reduce heat to low. Slowly whisk in the stone-ground grits to prevent lumps, then cover and simmer gently.
3. Cook, stirring frequently and scraping the bottom, until the grits are thick and the grains are tender, about 20–30 minutes (longer for coarser stone-ground grits). Add a splash of water or stock if they become too thick.
4. Once tender, stir in 2 tbsp (30 g) of the butter, the shredded sharp cheddar, heavy cream (if using), salt, black pepper, and cayenne pepper (if using). Stir until butter and cheese are fully melted and the texture is creamy. Taste and adjust seasoning.
5. Keep the grits warm on the lowest heat setting while you prepare the optional shrimp, or cover until ready to serve.
6. For the optional shrimp topping: heat 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) butter in a skillet over medium-high heat. Add the minced garlic and cook 20–30 seconds until fragrant.
7. Add the shrimp, sprinkle with smoked paprika, a pinch of salt and pepper, and cook 2–3 minutes per side until opaque and just cooked through. Finish with the lemon juice and remove from heat.
8. Spoon the cheesy grits into warmed bowls, top with sautéed shrimp if using, dot with the remaining 1 tbsp (15 g) butter if desired, and garnish with chopped parsley. Serve immediately.