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Creamy Parmesan Grits

These Creamy Parmesan Grits are rich, comforting, and packed with savory flavor. Made with stone-ground grits simmered in chicken broth and milk, then finished with butter and freshly grated Parmesan cheese, they turn out perfectly creamy every time. Whether served alongside shrimp, fish, chicken, or roasted vegetables, this Southern-inspired side dish is simple enough for weeknights and special enough for entertaining.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup stone-ground grits
  • 4 cups chicken broth
  • 1 cup milk
  • 2 tablespoons butter
  • ¾ cup freshly grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper

Method
 

  1. In a medium saucepan, bring the chicken broth and milk to a gentle boil over medium-high heat.
  2. Slowly whisk in the grits, stirring constantly to prevent lumps from forming.
  3. Reduce the heat to low and simmer for 20–25 minutes, stirring frequently, until the grits are thick, creamy, and tender.
  4. Remove from the heat and stir in the butter, Parmesan cheese, garlic powder, salt, and black pepper until smooth and well combined.
  5. Taste and adjust seasoning as needed.
  6. Serve warm as a side dish or as the perfect base for shrimp and grits, roasted vegetables, or your favorite protein.

Notes

For extra creamy grits, add an additional splash of milk before serving.
Freshly grated Parmesan melts more smoothly and provides the best flavor.
If the grits thicken while sitting, stir in a little warm milk or broth to loosen them up.
Leftover grits can be stored in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions: Shrimp and grits, blackened fish, smothered chicken, braised beef or short ribs, or sautéed greens and roasted vegetables