My uncle asks for this rich and creamy side every time we go out to eat. It is so easy to recreate at home with just 4 ingredients.

My uncle has always had a soft spot for rich, creamy cheese grits. Whenever we go out to eat at the little diner off the highway, he’ll lean over his menu and say, “I hope they’ve got those cheesy grits today.” The funny thing is, once I realized how simple they are to make at home with just four ingredients, he stopped being impressed with the restaurant version. These southern 4-ingredient cheese grits are as straightforward as they come: stone-ground grits, water, butter, and sharp cheddar. They’re the kind of comforting side dish that feels like it’s been on Midwestern and Southern tables forever—quiet, dependable, and always welcome next to a good piece of meat or a pile of eggs.

Serve these cheese grits warm in sturdy bowls with that little puddle of melted butter on top. They’re wonderful alongside fried or baked chicken, pork chops, or a simple meatloaf, and they pair just as nicely with breakfast—topped with a fried egg or a few slices of crisp bacon. For a Sunday supper, I like to spoon them under pot roast or smothered pork, letting the juices soak right in. A simple green vegetable—like steamed green beans or roasted broccoli—balances the richness, and a pan of cornbread never hurts if you’re feeding a crowd.

Servings: 4

1 cup stone-ground grits (not instant or quick-cooking)

Bring the water and salt to a boil in a medium, heavy-bottomed saucepan over medium-high heat.

Slowly whisk in the grits in a thin stream, stirring constantly so they don’t clump or sink to the bottom and scorch.

Reduce the heat to low so the mixture is just gently bubbling. Cook, stirring often with a wooden spoon, until the grits are thick, creamy, and tender, 20 to 25 minutes. If the grits get too thick before they’re soft, add a splash of hot water and keep stirring.

When the grits are tender and have a creamy, spoonable texture, turn off the heat. Stir in the butter until fully melted and glossy.

Add the shredded sharp cheddar cheese a handful at a time, stirring until each addition is fully melted and the grits are smooth and stringy with cheese.

Taste and adjust the seasoning with a pinch more salt if needed. Spoon the hot cheese grits into a thick white ceramic bowl, top with an extra pat of butter so it melts over the surface, and serve right away while rich, creamy, and piping hot.

If you like your grits looser and more pourable, stir in a few extra tablespoons of hot water at the end until they reach the consistency you prefer. For a slightly tangier flavor, you can swap part of the sharp cheddar for a bit of white cheddar or Colby, keeping the total amount of cheese the same. If you only have quick-cooking grits on hand, you can use them, but watch the package directions for timing and stir more often—they thicken fast and can turn pasty if overcooked. These grits also reheat nicely: add a splash of water, cover, and warm gently over low heat, stirring until creamy again. To dress them up for company while still keeping the spirit of the recipe, serve them under sautéed shrimp or sliced grilled sausage, letting the toppings sit on the same rich, four-ingredient base.