Savory Southern Cheese Grits

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Type: Vegetarian
Spice Level: 🌶 Mild
Servings: 4 - 6
Estimated Cost: $10 - $14

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.

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

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.

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. Add a handful of sun-dried tomatoes to the mushroom skillet in the last minute of cooking - they bring a concentrated, jammy sweetness that plays beautifully against the pepper jack heat. 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.

Soul Notes

Cremini mushrooms bring a savory, meaty depth that makes this bowl feel substantial without being heavy - and that finishing drizzle of extra virgin olive oil ties everything together in a way that feels intentional and complete.

Pairs Well With

This frittata carries warm, earthy spice that pairs best with something bright and fresh or something cooling that balances the heat.

• Hibiscus Ginger Lemonade

• Sweet Potato & Black Bean Frittata

• Johnny Cakes with Honey Butter & Fresh Berries

Storage & Reheating

Store grits, spinach, and mushrooms separately in sealed containers in the refrigerator for up to three days. Reheat grits in a small saucepan over low heat with a generous splash of broth or water, stirring until creamy and warmed through. Reheat mushrooms and spinach together in a skillet over medium heat for 2 - 3 minutes. The grits thicken significantly after refrigeration - extra liquid and patience bring them fully back.

FAQ

How do I get my grits smoother?
Pour the grits in slowly while whisking constantly the moment they hit the hot liquid, then switch to a wooden spoon for the rest of the cook time. Adding them too quickly or skipping the whisk creates lumps that are difficult to smooth out once they form.

Can I make the grits ahead of time?
Grits thicken significantly as they cool. Make them ahead and reheat with a generous splash of broth or water over low heat, stirring until they return to a creamy, spoonable consistency. The cheese and butter help them come back together smoothly.

Why did my mushrooms come out soggy?
A crowded pan traps steam and prevents browning. Cook mushrooms in a single layer with space between each slice, and resist stirring for the first 3 - 4 minutes so they develop a proper golden sear before you move them.

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