Creamy Roasted Garlic Grits with Melted Cheese

Looking for a great corn grits recipe? These creamy Southern grits are rich, flavorful, and perfect for breakfast or as a side dish. Try my classic creamy roasted garlic cheese grits soon—you’ll be coming back for seconds!

I grew up in the South on hearty regional foods: Smithfield ham, Chesapeake oysters and blue crabs, pulled pork sandwiches, pork puddin’ and scrapple. And grits. Southern grits are a breakfast staple from Louisiana to Virginia—served in diners like toast or hash browns are elsewhere.

My husband grew up in Minnesota and hadn’t experienced garlic cheese grits until we met. He’s adventurous with food and quickly became a fan of this corn grits recipe.

rinsing the corn grits before cooking them.

Ingredients For Garlic Cheese Grits

Stone ground white or yellow corn grits
Garlic—a whole head, roasted until sweet and soft.
Chicken stock or low-sodium broth
Half and half for creaminess
Fresh thyme sprigs (or half the amount dried)
Fontina or another melty cheese
Cheddar, freshly grated
Kosher salt (Diamond Crystal preferred)
Freshly ground black pepper
Hot sauce—optional but recommended

These grits are rich, creamy and indulgent. Roasted garlic lends a sweet, nutty depth and the two cheeses make the result more decadent than plain grits—almost like a Southern version of risotto.

adding roasted garlic to the grits along with half and half.

Take It Low & Slow For The Best Corn Grits Recipe

The secret to lush, smooth grits is time and gentle heat. Once the grits come to a boil, lower the heat to a bare simmer, cover, and cook while stirring fairly regularly for 30–35 minutes. Because this recipe uses extra liquid to achieve a creamy texture, allow time for the grits to fully soften and absorb the liquid. Unlike pasta, grits should be soft and velvety—not al dente.

There’s no such thing as “al dente” grits

Cook slowly, scraping the bottom of the pot occasionally so the grits don’t stick. A few drops of hot sauce while cooking brightens the rich, cheesy flavor with a touch of heat and acidity.

These grits are creamy and luscious, pooling across the plate like molten comfort food. They’re decadent, so they aren’t an everyday dish for most of us—but they’re worth making when you want something special.

If you’re bored with potatoes, rice, or pasta, switch things up and make grits. And don’t forget the hot sauce!

What To Serve With Southern Grits

Cheese grits shine at breakfast with a fried egg on top, but they work as a side for many mains—think of them as a substitute for potatoes or pasta.

Try Garlic Cheese Grits with:

Braised lamb shanks
Spicy shrimp
Smoked sausages or kielbasa with sautéed peppers and onions
Braised pork shoulder
Ham and eggs

Creamy Roasted Garlic Cheese Grits

Southern grits are a staple south of the Mason-Dixon line and they’re delicious. Garlic cheese grits are even better. This recipe takes a bit longer so the extra liquids can absorb—garnish with extra cheese and hot sauce.

Author:
Lisa Lotts

Course
Side Dish

Cuisine
American

Keyword
cheese, garlic, grits

Prep Time
15 minutes

Cook Time
45 minutes

Total Time
1 hour

Servings
6

INGREDIENTS:

1 cup white or yellow stone ground grits
4 cups chicken stock or low-sodium broth
½ cup half and half
5 sprigs fresh thyme
1 cup fontina, shredded
1 cup cheddar, shredded
½ teaspoon salt
¼ teaspoon black pepper, freshly ground
1 head garlic, roasted
5-6 dashes hot sauce, or to taste

Optional garnish

Green onions
Additional cheese
Hot sauce

DIRECTIONS:

Preheat oven to 400°F. Trim about 1/4–1/2 inch off the pointy end of the head of garlic so the clove interiors are exposed. Drizzle with olive oil, wrap in foil, and bake 40–50 minutes until soft. Let cool.
Rinse the grits under cool water, stirring to separate any loose chaff. Drain carefully, keeping the grits in the bowl.
In a medium saucepan, bring chicken broth and thyme to a boil. Whisk in the grits. When the liquid returns to a boil, reduce heat to low, cover, and stir frequently for 30–35 minutes until thick and creamy, scraping the bottom to prevent sticking.
While grits cook, squeeze the roasted garlic from each clove onto a board, roughly chop, then mash into a paste with the side of a knife. Whisk the garlic paste into the grits.
Stir in half and half, fontina, cheddar, salt, pepper, and hot sauce until the cheese melts and the mixture is smooth. Keep covered until ready to serve; rewarm gently if needed (grits thicken as they cool).

NOTES:

Leftovers reheat well in the microwave with a pat of butter.

NUTRITION:

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