Cheese Grits



Serving size

about a cup
45 Minutes

This recipe may be doubled. The leftovers can be cut into 2 inch squares, seared, and served as polenta cakes.

Cheese Grits


2 cup Water
1/2 cup Yellow grits (coarse ground cornmeal)
1/8 tsp. Salt
1 ounce Parmesan cheese (grated)


Place the water in a medium sauce pan over high heat.

When the water boils, reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits.
Add the salt and stir.

Reduce the heat to medium and cook the grits for 12 minutes, stirring to keep the grits from sticking to the bottom of the pan.

Add the cheese and stir until well blended. Serve immediately.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

There is every reason to use whole grain yellow cornmeal to make your grits. They are so much more flavorful than white grits and better for you. Because the yellow grits have not been stripped of their bran and other nutrients, they are much higher in fiber and lower in calories.

"Kiss my grits!"

Polly Holliday, Actress