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Recipe Collection

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Shaina’s Smoked Cheddar Cheese Grits

Shaina’s Smoked Cheddar Cheese Grits Related:   appetizers, bread & savory pastries, breakfast & brunch, gluten-free, North America, rice & grains, Shabbat, Shavuot, vegetarian

Prep time: 5 mins

Cook time: 35-45 minutes

Yield: 8 servings

These grits make a perfect accompaniment to a Shavuot or weeknight dairy dinner. They can be baked or reheated in a casserole topped with grated cheese when serving a crowd for brunch or dinner. They go well with fresh fish, a crustless quiche or a veggie omelet and a fresh green salad.


  • 8 cups water
  • 2 cups uncooked stone-ground grits
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon butter
  • ½ cup half-and-half
  • 4–6 ounces (1–1½ cups) smoked cheddar cheese, grated
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder or to taste
  • Ground red chipotle if you like some heat (optional)


  • Bring water to a boil in a large pot. Gradually whisk in grits, salt, pepper and butter and stir vigorously until the water and grits are evenly mixed and there are no lumps. Cook over a very low flame, uncovered, stirring occasionally for about 20 minutes. Add half-and-half and stir. Add grated cheese to simmering grits, stirring until melted. Then add spices, adjusting seasoning to taste. If grits become too thick, add a little water, milk or half-and-half. Serve immediately.
  • To serve later, pour grits into a 9x9-inch casserole dish. When ready to serve, top with additional grated cheese and smoked paprika, if desired, and bake at 350 degrees until heated through, about 20 minutes.

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