Savory Southern Cheese Grits
Slow-cooked and perfectly creamy, these cheese grits carry the kind of depth and comfort that makes a bowl feel like a full meal. Savory sautéed greens, golden mushrooms, and a fresh, elevated finish complete every bite.
Prep: 10 mins | Cook: 30 mins | Total: 40 mins
Type: Vegetarian | Spice Level: N/A
Servings: 2 - 4 | Est. Cost: $10 - $14
Love at First Bite
Rich, creamy stone-ground grits loaded with two melted cheeses and a warm spice blend, crowned with garlicky spinach and golden sautéed mushrooms. Southern comfort, fully reimagined.
Origin Story
Grits carry one of the longest and most significant food histories in the American South, rooted in the Indigenous preparation of hominy (dried corn). That tradition traveled through generations of Southern cooking, evolving from a simple staple into one of the most beloved and versatile dishes in the region's culinary identity.
Ingredients
Ingredients:
2 cups stone-ground grits
8 cups low-sodium vegetable broth
2 cups shredded sharp cheddar
1 cup shredded pepper jack
4 tablespoons unsalted butter
4 cups fresh baby spinach
16 oz cremini mushrooms, sliced
6 cloves garlic, minced, divided
2 teaspoons smoked paprika
2 teaspoons fresh thyme leaves
1 teaspoon onion powder
½ teaspoon cayenne pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, to taste
Substitutions
Stone-ground grits: Quick grits substitute and cut cook time to 5 minutes, though stone-ground delivers a creamier texture and deeper corn flavor worth the extra time.
Pepper jack: Monterey jack substitutes for a milder, creamier finish with less heat.
Baby spinach: Swiss chard or kale substitute with the same sauté method - kale needs an extra minute to soften fully.
Remix Notes
Stir a tablespoon of white miso paste into the grits along with the cheese for a subtle umami depth that makes the whole bowl taste more complex without announcing itself. A soft poached egg rested on top of the finished bowl turns this into a full brunch centerpiece with a rich, runny yolk that works as its own sauce.
How to Make
Bring vegetable broth to a boil in a medium saucepan over medium-high heat. Slowly whisk in the grits, reduce heat to low, and cook for 20 - 25 minutes, stirring frequently, until thick and creamy.
Stir in butter, sharp cheddar, pepper jack, smoked paprika, onion powder, cayenne, and fresh thyme. Season generously with salt and black pepper. Keep warm over the lowest heat setting, stirring occasionally.
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add sliced cremini mushrooms in a single layer and cook undisturbed for 3 - 4 minutes until deeply golden on one side. Stir and cook for 2 additional minutes. Season with salt and pepper and transfer to a plate.
Reduce heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add half the minced garlic and cook for 30 seconds until fragrant. Add baby spinach and sauté for 1 - 2 minutes until just wilted. Season with salt and pepper.
Spoon a generous portion of cheese grits into each bowl. Layer sautéed spinach and golden mushrooms over the top. Finish with a drizzle of extra virgin olive oil and fresh thyme leaves.
Storage & Reheating
Store covered in the refrigerator for up to 4 days. Reheat in the oven at 325°F covered with foil for 15-20 minutes, adding a splash of milk before covering to restore creaminess. The stovetop works too - low heat with a splash of milk and a gentle stir brings it right back.
FAQ
What baking dish works best for this recipe?
A ceramic or glass baking dish delivers the most even heat and gives you that beautiful bubbling crust on top. Aluminum pans work in a pinch but can heat unevenly. A cast iron skillet works beautifully for smaller batches and adds a slight crust on the sides too.
Can I make a vegan version of this?
Absolutely. Swap the butter for vegan butter, use oat milk or cashew milk in place of whole milk and cream, and reach for a high-quality vegan cheddar and gouda blend. The sauce won't pull exactly the same way, but the smoky roasted poblano flavor carries the dish either way.
Does this work in an air fryer?
Yes, in smaller portions. Use an air fryer-safe dish, fill it no more than halfway, and cook at 350°F for 12-15 minutes. The top gets a satisfying crisp that rivals the oven version.
