Cheese Grits for Two (Make-Ahead with Leftovers)

This small-batch pot of cheese grits is made once and enjoyed all week — perfect for quick breakfasts without standing over the stove on busy mornings.

Prep & Cook Time

• Prep: 5 minutes
• Cook: 10 minutes
• Total: 15 minutes

Serves 2 people, with leftovers for reheating

Ingredients

• 4 cups water
• 3 teaspoons salt
• 1 cup quick grits
• ½ stick butter (¼ cup), optional
• About 7 ounces Velveeta cheese, cubed

Instructions

1. Bring the water and salt to a boil in a medium saucepan. Add butter, if using.
2. Slowly stir in the grits and cubed cheese.
3. Bring back to a gentle boil, then reduce heat to a simmer.
4. Cook for 6–7 minutes, stirring 3–4 times to prevent sticking or boiling over.
5. Taste and add more salt or cheese if desired.
6. Allow grits to cool slightly, then transfer to a sealed container and refrigerate.
7. To reheat, spoon out the desired amount and microwave for about 1 minute. Stir and heat in 30-second increments until warm.

Serving Suggestions

• Scrambled or fried eggs
• Bacon, sausage, or ham
• Toast or a biscuit
• Or enjoy on their own as a quick, filling breakfast

Tips & Notes

• Watch carefully — grits can boil over quickly.
• Add a splash of water or milk when reheating to loosen the texture.
• Follow the cooking directions on your grit package, then stir in your favorite cheese if substituting.
• Cheddar, Colby-Jack, or American cheese all work well.

Storage

Store cooked cheese grits in an airtight container in the refrigerator for up to 6 days.

Equipment

Sauce pan, to cook the grits in
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Measuring cups, to get accurate measurments
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Measuring spoons, for measuring ingredients
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