Fresh-Milled Southern Cheese Grits Recipe
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These Southern cheese grits are made with fresh-milled whole kernel corn and are better than store-bought grits. Cooked with chicken broth, butter, and cheese, they’re a creamy, Southern classic that’s downright delicious.
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The first time I had “grits,” they were the instant kind you make in the microwave. They were so terrible, I swore off grits for years.
But when I moved to North Carolina, I was introduced to true Southern cooking, and it forever change not just the food I eat, but the way I cook.
Lately, I have been converting my regional and family recipes (my husband is a true Southerner, not a transplant like me) into scratch-made meals made with simple, wholesome ingredients.
I shared a few of our favorite Southern recipes on my Country Cooking video on YouTube. We’ve been loving sourdough biscuits and gravy and chicken and pastry.
But lately, we can’t get enough of these fresh-milled Southern cheese grits.
This is how my very-Southern-mother-in-law taught me to make grits. Only I swapped out store-bought grits for fresh-milled whole kernel corn.
Milling your own flour and corn is so easy, and home-milled grains are packed with nutrition, making comfort food classics feel a little more wholesome.
What Are Southern Grits?
Southern cheese grits are a classic breakfast in southeastern North Carolina and other parts of the American South. They are often also served as a side for lunch or dinner.
Traditionally, grits are made with white corn treated with lye to remove the hull (aka hominy), while polenta is made from yellow flint corn.
But where we live, the term “grits” is used interchangeably with yellow and white corn.
Ingredients
- Corn: Use white or yellow dent corn for milling. I get my dry whole kernel dent corn from Azure Standard.
- Chicken Broth: Chicken broth is the secret ingredient. Use homemade or store-bought.
- Cheese: I usually use sharp cheddar, but you can use any cheese you prefer.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You May Need
- Grain Mill: You will need a grain mill to make the flour. I use a Mockmill 200 Professional. Popular brands also include Nutrimill and KoMo.
- Sieve: Use a fine mesh sieve to remove the corn flour.
Step-by-Step Instructions
Step 1: Mill the corn on the coarsest setting.
On my Mockmill Professional, I use Setting 20. Check your manufacturer instructions for how to mill corn.
Step 2: Sift the milled corn with a fine mesh sieve to remove the flour.
You don’t need the flour for this recipe, so stash it in the freezer for later use.
Step 3: If the remaining pieces of corn are very large, remill them on a middle setting to your liking.
This step is optional, but I usually remill mine on Setting 11. Sift again to remove the flour.
Step 4: In a large saucepot, whisk together the chicken broth and milled corn and bring to a boil over medium-high heat.
Step 5: Once boiling, drop the heat to low and simmer for 30-45 minutes, stirring regularly, until the broth has completely reduced and grits are cooked.
If the grits seem undercooked, add a 1/4 cup broth or water and cook until reduced. Repeat until thoroughly cooked. I have added up to 3/4 cup more liquid for some types of corn.
Step 6: Toss in the butter and cheese. Stir until melted and combined.
Step 7: Add salt and pepper to taste, and enjoy!
Tips for Success
- Adjust as Needed: Cooking with fresh-milled corn takes some flexibility. You might need extra liquid, so taste-test once it reduces to ensure the grits are fully cooked.
- Sift the Corn: When you mill the corn, some of it will turn into flour. It can make your grits gelatinous, so be sure to sift it out.
- Remill Large Pieces: If you prefer smaller corn bits like I do, remill the corn after sifting it. That will break apart the large pieces and help them cook more evenly.
- Save the Flour: That corn flour is money in the bank! Store it in the freezer and use it for cornbread or dusting a pizza pan when making sourdough pizza.
Storing & Reheating
- To refrigerate, store leftover cheese grits in an airtight container for up to 5 days.
- It’s normal for grits to solidify once cooled. So to reheat, add a splash of milk, water, or broth and reheat on low, stirring until creamy again.
Best Corn for Milling
- When milling corn, use dent corn. Its soft texture is ideal for milling into cornmeal, corn flour, and grits.
- You can use white or yellow dent corn for milling.
- Feel free to experiment with heirloom varieties of dent corn, such as Hickory King, Bloody Butcher, or Jimmy Red Corn.
Variations and Serving Ideas
- Cheese Grits: Stir in sharp cheddar, gouda, or Parmesan.
- Fried Egg: Throw a fried egg on top for extra richness.
- Shrimp & Grits: A classic low-country (aka low-lying coastal areas in the south) favorite with sautéed shrimp.
- All-Star Breakfast: Serve with farm-fresh eggs, sourdough crepes, crumbled sausage, or homemade bacon.
- Garden Grits: This is my personal favorite. Top your grits with diced tomatoes and candied jalapenos.
FAQs
If your grits are runny, cook them a little longer until the broth reduces. Then, let them sit for 5 minutes or so.
Make sure you sift the corn flour out before cooking. Otherwise, it will thicken your grits.
Also, you can add a splash of milk or broth to thin them.
Stir, stir, stir! Keep the grits moving to prevent sticking.
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Fresh-Milled Southern Cheese Grits
Equipment
- Grain Mill
Ingredients
- 4 cups chicken broth, plus more if needed
- 1 cup coarsely milled dent corn, about 1.5 – 2 cups of whole kernel
- 2 tablespoons butter
- 1 cup cheddar cheese
- Salt and pepper to taste
Instructions
- Mill the corn on the coarsest setting. On my Mockmill Professional, I use Setting 20. Check your manufacturer instructions for how to mill corn.
- Sift the milled corn with a fine mesh sieve to remove the flour. You don't need the flour for this recipe, so stash it in the freezer for later use.
- If the remaining pieces of corn are very large, remill them on a middle setting to your liking. This step is optional, but I usually remill mine on Setting 11. Sift again to remove the flour.
- In a large saucepot, whisk together the chicken broth and milled corn and bring to a boil over medium-high heat.4 cups chicken broth, 1 cup coarsely milled dent corn
- Once boiling, drop the heat to low and simmer for 30-45 minutes, stirring regularly, until the broth has completely reduced and grits are cooked. If the grits seem undercooked, add a 1/4 cup broth or water and cook until reduced. Repeat until thoroughly cooked. I have added up to 3/4 cup more liquid for some types of corn.
- Toss in the butter and cheese. Stir until melted and combined.2 tablespoons butter, 1 cup cheddar cheese
- Add salt and pepper to taste. Serve with an extra dollop of butter and a sprinkle of cheese. Enjoy!Salt and pepper to taste
Notes
- I listed the grind settings for the Mockmill Professional 200. Check the manufacturer's instructions for milling corn in your grain mill.
- Cooking with fresh-milled corn takes some flexibility. You might need extra liquid, so taste-test once it reduces to ensure the grits are fully cooked.
- When you mill the corn, some of it will turn into flour. It can make your grits gelatinous, so be sure to sift it out.
- If you prefer smaller corn bits like I do, remill the corn after sifting it. That will break apart the large pieces and help them cook more evenly.
The fresh-milled corn adds sweetness that can’t be replicated with store-bought grits. So good!
I’ve never had grits, even though I used to travel to NC often for work. I’ll have to try these!
They are so good! If you aren’t milling your own, make sure you get regular grits, not instant grits. Though instant grits are convenient, they are not nearly as good as regular grit. Also, if you aren’t milling them, make sure you follow the cooking times on the back of the package. Fresh-milled grits take a little longer to cook. 🙂
Let me know if you try them!
xo