Cheese Grits for One

Creamy cheese grits for one made with stone-ground grits, milk, butter, and shredded cheddar. This quick and easy single-serving recipe creates rich, cheesy, and flavorful grits perfect for breakfast, brunch, or as a comforting side dish. Smoky paprika and garlic add depth, while the smooth texture makes it ideal for pairing with eggs, shrimp, or roasted vegetables.

Ingredients (US)

• ¾ cup milk
• ½ cup water
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ⅛ teaspoon smoked paprika
• ¼ cup stone-ground grits
• 1 tablespoon butter
• ⅔ cup shredded cheddar cheese

Instructions

1. Prepare the liquid: In a 1-quart saucepan, combine the milk, water, salt, garlic powder, and smoked paprika. Heat over medium-high until it reaches a gentle boil.
2. Cook the grits: Stir in the stone-ground grits, then reduce heat to low. Cover and simmer for 7–10 minutes, stirring occasionally to prevent sticking.
3. Add cheese and butter: Once the grits are thick and tender, remove the pan from heat. Stir in the butter and shredded cheddar cheese until fully melted and creamy. Adjust salt to taste.
4. Serve: Grits will thicken as they cool; add a splash of milk to loosen the texture if needed. Serve immediately.

Why You’ll Love This Recipe

• Quick single-serving recipe with minimal cleanup
• Creamy, cheesy texture with a subtle smoky flavor
• Perfect for breakfast, brunch, or a hearty side dish
• Uses simple ingredients for a comforting homemade dish

Tips

• Stir grits frequently to prevent lumps and sticking
• Use medium or low heat to avoid burning the milk
• Adjust milk or water for thinner or thicker consistency
• Pre-shred cheese for faster melting

Variations and Substitutions

• Substitute cheddar with gouda, pepper jack, or gruyère
• Add a pinch of cayenne for extra heat
• Stir in cooked bacon, ham, or sautéed vegetables
• Use unsweetened almond or oat milk instead of dairy milk

FAQs

Can I make this ahead of time?
Grits are best fresh, but leftovers can be refrigerated and reheated with a splash of milk.

Can I use quick-cooking grits?
Yes, but reduce cooking time and check frequently to avoid overcooking.

Are grits naturally gluten-free?
Yes, stone-ground corn grits are gluten-free, but always check the packaging to be sure.

Serving

Serve hot as a breakfast base with eggs or sausage, or as a creamy side to shrimp, chicken, or vegetables.

Suggestions

• Top with a fried or poached egg for extra protein
• Add fresh herbs like chives or parsley for color and flavor
• Mix in sautéed mushrooms or spinach for a hearty twist
• Serve alongside roasted meats for dinner

Cheese Grits for One

Recipe by 50Krecipes

0.0 from 0 votes

Servings

Adjust servings

+

–

1

servings

Prep time

5

minutes

Cooking time

15

minutes

Ingredients

• ¾ cup milk

• ½ cup water

• ½ teaspoon kosher salt

• ¼ teaspoon garlic powder

• ⅛ teaspoon smoked paprika

• ¼ cup stone-ground grits

• 1 tablespoon 1 butter

• ⅔ cup shredded cheddar cheese

Directions

• Prepare the liquid: In a 1-quart saucepan, combine the milk, water, salt, garlic powder, and smoked paprika. Heat over medium-high until it reaches a gentle boil.
• Cook the grits: Stir in the stone-ground grits, then reduce heat to low. Cover and simmer for 7–10 minutes, stirring occasionally to prevent sticking.
• Add cheese and butter: Once the grits are thick and tender, remove the pan from heat. Stir in the butter and shredded cheddar cheese until fully melted and creamy. Adjust salt to taste.
• Serve: Grits will thicken as they cool; add a splash of milk to loosen the texture if needed. Serve immediately.