Simple Cheesy Grits Recipe

Glorious Grits

Whether grits are breakfast or dinner, side or main, they’re a meal that can bring up warm memories of home with family and friends gathered around the table together. Originating from a stone-milled corn dish commonly made by Native Americans, this simple comfort food can now be found on fine dining menus nationwide. Here, several Chattanooga locals share their go-to recipes and tips for a fantastic meal.

Photography by Ryan Long Photography

“Preparing grits is a weekend tradition for our family. Everyone chips in with stirring the pot, shredding the cheese, frying the eggs, and setting the table nice and pretty. It’s always a good reminder to appreciate what’s important in life: slowing down and spending quality time with those you love… and I think there is no better way to do that than sharing a meal together. Also I just love that this meal is 100% grown by us and our friends, rooted in the land below our feet – this is pure Southern comfort.” 

-Kelsey KeenerPicture of Kelsey Keener

The Robinson Team ad


Simple Cheesy Grits breakfast

Simple Cheesy Grits

Kelsey Keener
Cook Time 30 mins
Course Breakfast
Cuisine American
Servings 8 people


  • 8 cups water
  • 1 tsp. salt
  • 2 cups Riverview Farm stone-ground grits
  • 1 tsp. black pepper
  • 1 cup Sequatchie Cove Creamery Cumberland or Croppinger cheese, shredded



  • Bring water to a boil and add the salt and grits.
  • Immediately stir to keep grits from sticking to bottom and turn heat to low.
  • The key to grits is to stir frequently – do not leave on stove longer than a few minutes without stirring or they will stick to the bottom of the pan.
  • Once grits have reached the desired consistency, typically after 20-30 minutes, turn off heat and add pepper.
  • Stir in cheese at the very end. Serve hot with bacon and eggs.
Keyword cheesy grits, simple cheesy grits, simple recipe
The Robinson Team ad

You Also Might Like

Chef’s Choice – Just Delizioso

Ever wondered what the chef's favorite dish is? Wonder no more!   by Laura Childers | Photography by Med Dement Read more

Sizzling Sensations

Tender and Savory dishes from around Chattanooga. By Laura Childers | Photography by Med Dement     Bald Headed Bistro Read more

Smokin’ Southern BBQ

Fall-Off-The-Bone Favorites by Laura Childers | Photography by Med Dement   Southern Star – Slow-Smoked BBQ Pork  The BBQ pork Read more

International Cuisines

A Taste for Every Palate by Laura Childers | Photography by Med Dement   Marco’s – Fried Egg Carbonara This Read more

Primo Pasta

A Cornucopia of Flavors by Laura Childers | Photography by Med Dement   Alleia – Handmade Pappardelle Pasta with Braised Read more

Taste of the City: Ají Peruvian

A WORLD OF FLAVORS In an unassuming corner of Ooltewah, under the careful culinary guidance of a small family, a Read more