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Paula Deen’s cheese grits recipe transforms simple cornmeal into a Southern comfort classic—creamy, cheesy, and topped with buttery crunch that makes every bite worth savoring. The secret lies in slow-cooking stone-ground grits until they reach that perfect velvety texture, then layering in sharp cheddar and rich butter for depth.
I’ve perfected this dish over years of testing, ensuring the cheese melts smoothly while maintaining that signature firmness at the edges.
What sets these grits apart is Paula’s signature technique: simmering the grits in low-and-slow heat until they’re thick and luxurious, then finishing with a generous swirl of butter and a sprinkle of salt and pepper.
The result is a dish that’s restaurant-quality at home, with a balance of textures—smooth, creamy, and just slightly crispy at the top. This isn’t your basic side; it’s a centerpiece that pairs beautifully with fried chicken, bacon, or even fresh herbs for a brighter twist.
The beauty of this recipe is its versatility—serve it as a hearty breakfast, a decadent side, or even a main dish with add-ins like crispy bacon or sautéed mushrooms.
The key is patience; rushing the cooking process ruins the texture, but taking the time ensures every spoonful is rich, satisfying, and full of Southern charm. Once you try these, you’ll never go back to store-bought.
Ready to master Paula Deen’s iconic grits? Here’s everything you need to create a dish that’s buttery, cheesy, and impossible to resist—step by step. Let’s get started.
Ingredients for paula deen cheese grits
Simple grits, rich cheese, and buttery crunch—Paula Deen’s magic in one bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Stone-Ground Grits 🌽 | 1 cup | Uncooked, for creamy texture |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 6 months minimum |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small pieces |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Garlic Powder 🧄 | ¼ tsp | For subtle depth |
| Onion Powder 🧅 | ¼ tsp | Enhances savory notes |
| Panko Breadcrumbs 🍞 | ¼ cup | For crispy topping |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For crispy breadcrumb mix |
| Fresh Parsley 🌿 | 0.1 cup | Chopped, optional garnish |
The grits make or break this dish. Stone-ground grits are non-negotiable—they cook up smooth and creamy, while regular grits turn gluey. I grab mine from Bob’s Red Mill or the bulk section at Whole Foods. If you can only find regular grits, simmer them an extra 5 minutes, but they won’t be as luxurious. For the cheese, sharp cheddar is key—avoid pre-shredded (it melts poorly). Look for blocks labeled 'aged 6 months or more' at Trader Joe’s or your local cheese shop. The butter? Full-fat, unsalted—none of that low-fat nonsense here.
No sharp cheddar? Pepper jack or Gruyère work in a pinch, but the flavor won’t be quite the same. Running out of milk? Heavy cream or half-and-half makes it richer, but whole milk keeps it classic. The breadcrumbs can be swapped for crushed potato chips (trust me, it’s Southern magic) or even crushed Ritz crackers. For the seasonings, I use Diamond Crystal kosher salt—it dissolves better than table salt. If you’re feeling fancy, add a pinch of smoked paprika to the grits for depth. And if you’re short on time, the grits can be prepped ahead and reheated with extra milk.
This dish reheats beautifully—just add a splash of milk and stir over low heat. Keeps for 3-4 days in the fridge, though it’s best fresh. For make-ahead meals, cook the grits, let them cool, then refrigerate. When ready to serve, warm with extra milk and butter. The crispy topping? Make it fresh—it loses its crunch if prepped too early. Store leftovers covered to keep that buttery crunch intact. And if you’re serving a crowd, double the batch—these disappear fast!
Why You'll Love This Recipe
- I’ll be real: most leftovers feel like a chore, but these grits? They reheat like a dream—just add a splash of milk and a pat of butter. My kids actually ask for them the next day, and that’s saying something.
- Five-Ingredient Magic: I swear, this recipe is one of those rare dishes where the ingredients list reads like a grocery store shortcut to happiness. Stone-ground grits soak up the rich milk and melted cheddar like a dream—no fancy techniques, just simmer and stir.
- Cheddar Dreams: That sharp chedddar melts into the grits until every bite is creamy, salty, and just tangy enough to make you crave another forkful. Honestly, the butter ties it all together—like a warm hug for your taste buds.
- Weeknight Hero: Between us, this is the dish I pull out when I’m too tired to think but still need something hearty. It’s ready while you’re scrolling through your phone, and it pairs perfectly with eggs, bacon, or even a simple salad when you’re in a rush.
Step-by-step instructions for Paula Deen's cheese grits recipe
Here's how to create Paula Deen's signature buttery, cheesy grits with a crispy breadcrumb topping.
Cook the Stone-Ground Grits to Creamy Perfection
Place the 1 cup stone-ground grits in a medium saucepan and add 2 cups whole milk. Stir once to combine, then bring to a boil over medium-high heat. Once boiling, immediately reduce heat to low and let it simmer gently for 15-20 minutes, stirring occasionally with a wooden spoon.
You're looking for a thick, creamy consistency that coats the back of your spoon. The grits should be smooth with no graininess, and the mixture should pull away from the sides of the pan. If it's too thick before the time is up, add 1-2 tablespoons of milk at a time until you reach the perfect texture. This slow cooking process develops that rich, velvety texture Paula Deen is known for.
Stir in Butter and Seasonings for Rich Flavor
Remove the saucepan from heat and stir in the 0.5 cup unsalted butter, cut into small pieces, until completely melted and incorporated. The butter should disappear into the grits, creating that luxurious, buttery mouthfeel. Add the 2 cups shredded sharp cheddar cheese, stirring constantly until fully melted and smooth.
Now for the seasonings: add 1.5 teaspoons kosher salt, 0.5 teaspoon freshly ground black pepper, 0.25 teaspoon garlic powder, and 0.25 teaspoon onion powder. Stir well to distribute evenly. Taste and adjust the seasoning if needed—Paula Deen's version is always well-seasoned but not overpowering. The cheese should be completely melted with no visible shreds, creating that signature creamy, cheesy texture.
Prepare the Crispy Breadcrumb Topping
In a small bowl, combine the 0.25 cup panko breadcrumbs and 1 tablespoon extra-virgin olive oil. Toss with your fingers until the breadcrumbs are evenly coated. Spread them on a small plate and sprinkle with 0.25 teaspoon garlic powder and 0.25 teaspoon onion powder—this adds extra flavor to the crispy topping.
Here's the thing—don't skip this step. The crispy breadcrumb topping is what makes Paula Deen's grits special. It adds a delightful contrast to the creamy grits beneath. If you want to get fancy, you can toast the breadcrumbs in a dry skillet over medium heat for 2-3 minutes until golden brown before adding them to the grits, but I've found the oil-tossed method works just as well.
Assemble and Bake for Golden Crispiness
Transfer the creamy cheese grits to a greased 8-inch oven-safe skillet or baking dish. Use a spatula to spread it out evenly in the pan. Sprinkle the seasoned breadcrumb mixture evenly over the top, pressing down gently with your fingers so it adheres to the grits.
Place the skillet in a preheated 375°F oven and bake for 10-12 minutes until the breadcrumbs are golden brown and crispy. Watch closely toward the end—you want that perfect toasted color, not burnt breadcrumbs. The grits should be bubbling slightly around the edges, indicating they're hot and ready to serve. This baking step is what creates that signature crispy topping that contrasts beautifully with the creamy grits beneath.
Garnish and Serve Warm
Remove the skillet from the oven and let it rest for 2-3 minutes before serving. This brief resting period allows the grits to set slightly, making them easier to serve. Sprinkle with the 0.1 cup chopped fresh parsley just before serving for a pop of color and freshness.
Paula Deen's cheese grits are best served immediately while the breadcrumb topping is still crispy. The contrast between the creamy, cheesy grits and the crispy breadcrumb topping is what makes this dish so special. Serve with your favorite protein—fried chicken, shrimp, or even a simple fried egg—and enjoy this Southern classic that's become a comfort food staple.
Pro Tips For Making Paula Deen Cheese Grits
- Boil First, Simmer Last: Stone-ground grits need a rolling boil for the first 2 minutes—this breaks them down properly. After that, drop to a low simmer and resist the urge to stir constantly (yes, even if it looks lumpy). I learned this the hard way after making grits that tasted like glue.
- Grate Cheese Fresh: Pre-shredded cheddar has anti-caking agents that make it behave weird when melted. Grab a box of sharp cheddar and grate it yourself—it melts smoother and gives you that real Paula Deen gooeyness. (Pro move: Use a microplane for ultra-fine texture.)
- Salt the Milk: The milk in this recipe needs salt—don’t skip it. Stir in ½ teaspoon kosher salt per cup of milk before adding it to the grits. This balances the flavor and cuts through the richness of the butter and cheese. (I used to forget, and the grits always tasted flat.)
- Finish with Butter in Batches: Instead of dumping all the butter in at once, stir in 2 tablespoons at a time while the grits cook. This keeps the texture creamy without making it greasy. Save the last tablespoon for the end—melt it into the cheese and stir until it’s glossy. (This is the thing that makes Paula Deen’s version taste restaurant-quality.)
Perfect pairings for paula deen cheese grits
Protein Pairings
Paula Deen’s cheese grits shine as the perfect side for fried chicken—the crispy, buttery crust soaks up the creamy grits beautifully. I always serve them together with hot honey drizzled over both dishes for that perfect sweet-spicy balance.
For a lighter option, pair with grilled shrimp or smoked sausage to balance the richness.
Breakfast lovers adore these grits with crispy bacon or sausage patties—the salty, smoky flavors cut through the cheesy creaminess. A fried egg on top turns them into a hearty brunch dish. The key is keeping the protein crispy while the grits stay warm and creamy. 🍳
Vegetable Sides
For a balanced plate, add sautéed collard greens with a splash of vinegar or roasted Brussels sprouts tossed in bacon fat. The slightly bitter greens contrast the grits’ richness perfectly. I also love serving them with grilled asparagus or sautéed mushrooms for an earthy touch.
If you’re going for a Southern-inspired spread, cornbread or hush puppies round out the meal beautifully. The grits’ buttery crunch pairs especially well with crispy fried okra or pickled vegetables for a tangy-sweet contrast. 🥗
Beverage Matchups
Sweet tea is the classic Southern pairing—its honeyed warmth complements the grits’ savory richness. For a non-alcoholic option, iced hibiscus tea adds a tart contrast. I also love a bold black coffee to cut through the butter and cheese.
Alcohol lovers should try a smooth bourbon or sweet Riesling—both enhance the dish’s creamy, cheesy notes. A light lager like Bud Light works surprisingly well for those who prefer beer. The key is balancing the grits’ richness with something refreshing. 🍷
Breakfast Twist
Turn these grits into a breakfast casserole by layering them with scrambled eggs and crumbled bacon in a baking dish. Bake at 350°F for 20 minutes until golden and bubbly. Top with extra cheese and serve with sautéed spinach for a protein-packed morning dish.
For a brunch spread, serve them alongside biscuits and gravy or pancakes—the grits add a Southern flair. A sprinkle of crumbled feta or chives adds freshness to the classic combo. 💛
Nutrition facts
Frequently asked questions
Why are stone-ground grits better for this recipe?
Stone-ground grits have a coarser texture that breaks down into a smooth, velvety consistency—unlike regular grits, which can turn gluey. Paula Deen’s version relies on this texture for that signature creamy mouthfeel. The extra cooking time (15-20 minutes) ensures no graininess remains.
Can I make these grits ahead of time?
Yes! Cook the grits fully, then refrigerate in an airtight container for up to 3 days. Reheat with a splash of milk over low heat until creamy. Add extra butter and cheese when reheating to restore richness. The crispy topping should be added fresh before baking.
What if my grits turn out too thick or too thin?
Too thick? Stir in 1-2 tablespoons of milk while cooking. Too thin? Return to low heat and simmer uncovered for 2-3 extra minutes, stirring often. The grits should coat the back of a spoon but still be pourable. Never rush the cooking—patience is key for that perfect texture!
Can I use a different type of cheese?
While sharp cheddar is ideal, you can substitute with Pepper Jack (for heat) or Gruyère (for nuttiness). Avoid pre-shredded cheese—it melts poorly. For extra creaminess, blend ½ cup cream cheese into the finished grits. Always use aged cheese (6+ months) for the best melt.
How do I keep the breadcrumb topping crispy?
Bake the grits at 375°F for 10-12 minutes until golden, but don’t overbake—watch closely! For extra crunch, broil for 1-2 minutes at the end. Store leftovers covered (not touching the topping) to preserve crispness. Reheat only the grits, then add fresh breadcrumbs before serving.