Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 cups water
- 1 cup whole milk
- 1 cup stone-ground grits
- 1 1/2 tsp kosher salt, divided
- 1/4 tsp black pepper
- 2 tbsp unsalted butter (for grits)
- 1 1/2 cups (6 oz) sharp cheddar cheese, freshly grated
- 1 tbsp olive oil
- 2 tbsp unsalted butter (for mushrooms)
- 12 oz cremini mushrooms, sliced
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves (plus more for garnish)
- 1/3 cup low-sodium vegetable or chicken broth
- 1 tsp lemon juice (optional, to finish)
Do This
- 1. Bring 4 cups water + 1 cup milk + 1 tsp salt to a simmer in a medium pot.
- 2. Whisk in grits slowly; reduce to low and cook 25–30 min, stirring often.
- 3. Stir in 2 tbsp butter, cheddar, pepper, and adjust salt; keep warm.
- 4. Sauté mushrooms in olive oil + 2 tbsp butter over medium-high until browned, 8–10 min.
- 5. Add garlic + thyme; cook 30–60 seconds until fragrant.
- 6. Splash in broth; simmer 1–2 min to make a savory pan sauce.
- 7. Spoon cheesy grits into bowls; top with mushrooms and pan juices (add lemon + extra thyme if you like).
Why You’ll Love This Recipe
- Big comfort, simple technique: Creamy, cheesy grits with an easy one-pan mushroom topping.
- Deep savory flavor: Browning the mushrooms creates a meaty, umami-rich finish (no fancy ingredients needed).
- Flexible: Works as a hearty vegetarian main or as a side for roasted chicken, greens, or shrimp.
- Crowd-pleasing: Familiar flavors (cheddar, butter, garlic, thyme) in a bowl that feels special.
Grocery List
- Produce: 12 oz cremini mushrooms, 2 garlic cloves, fresh thyme (small bunch), 1 lemon (optional)
- Dairy: whole milk, unsalted butter, sharp cheddar cheese
- Pantry: stone-ground grits, olive oil, kosher salt, black pepper, low-sodium vegetable or chicken broth
Full Ingredients
For the Cheesy Grits
- 4 cups water
- 1 cup whole milk
- 1 cup stone-ground grits
- 1 tsp kosher salt (for the cooking liquid), plus 1/2 tsp more to taste
- 1/4 tsp freshly ground black pepper
- 2 tbsp unsalted butter
- 1 1/2 cups (about 6 oz) sharp cheddar cheese, freshly grated
For the Sautéed Mushrooms and Thyme
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 12 oz cremini mushrooms, wiped clean and sliced 1/4-inch thick
- 1/2 tsp kosher salt (to season mushrooms)
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves (about 4–6 sprigs), plus more for garnish
- 1/3 cup low-sodium vegetable broth or chicken broth
- 1 tsp lemon juice (optional, for brightness)
- Black pepper, to taste
Step-by-Step Instructions
Step 1: Warm the cooking liquid
In a medium heavy-bottomed saucepan, combine 4 cups water, 1 cup whole milk, and 1 tsp kosher salt. Set over medium heat and bring to a gentle simmer, stirring once or twice to make sure the milk isn’t sticking on the bottom.
Keep the heat moderate; you want steady bubbling, not a rolling boil.
Step 2: Whisk in the grits smoothly
While whisking constantly, slowly rain in 1 cup stone-ground grits. Whisk for about 30–45 seconds to prevent lumps.
When the grits thicken slightly, reduce the heat to low so the mixture stays at a gentle, lazy bubble.
Step 3: Cook until creamy and tender
Cover partially (leave a small gap for steam to escape) and cook on low for 25–30 minutes, stirring thoroughly every 3–5 minutes and scraping the bottom of the pot to prevent scorching.
If the grits get too thick before they’re tender, stir in additional hot water 2–4 tbsp at a time until creamy again.
Step 4: Brown the mushrooms
When the grits have about 10 minutes left, start the mushrooms. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 2 tbsp unsalted butter.
Once the butter is melted and foamy, add the 12 oz sliced cremini mushrooms in an even layer. Sprinkle with 1/2 tsp kosher salt. Cook for 8–10 minutes, stirring only occasionally, until the mushrooms release their moisture and then brown deeply around the edges.
If your mushrooms start to steam, spread them out and keep the heat at medium-high so they brown rather than boil.
Step 5: Add garlic and thyme
Reduce heat to medium. Stir in the minced garlic and 1 tsp fresh thyme leaves. Cook for 30–60 seconds, stirring constantly, just until fragrant (garlic should not brown).
Step 6: Deglaze with broth for a buttery pan sauce
Add 1/3 cup low-sodium broth to the skillet. Use a wooden spoon to scrape up any browned bits on the bottom (that’s where the flavor is). Simmer for 1–2 minutes until slightly reduced and glossy.
Taste and add black pepper and a pinch more salt if needed. Turn off the heat. If using, stir in 1 tsp lemon juice to brighten everything up.
Step 7: Finish the grits with butter and cheese
When the grits are tender (no gritty bite), turn off the heat. Stir in 2 tbsp unsalted butter, then add the 1 1/2 cups sharp cheddar a handful at a time, stirring until melted and silky.
Season with 1/4 tsp black pepper and up to 1/2 tsp more kosher salt if needed. If the grits feel too thick, loosen with a splash of warm water or milk (1–3 tbsp).
Step 8: Assemble and serve
Spoon the cheesy grits into warm bowls. Top each bowl with a generous pile of sautéed mushrooms and spoon over the thyme-garlic pan juices.
Finish with a pinch of fresh thyme leaves and extra black pepper. Serve immediately while hot and creamy.
Pro Tips
- Whisk at the start, stir later: Whisking when you add grits prevents lumps; after that, stirring with a spoon is best for scraping the bottom.
- Low and slow = creamy: Stone-ground grits need time. Keep the heat low to avoid scorching and to build a smooth texture.
- Brown the mushrooms properly: Don’t overcrowd the pan. If needed, brown in two batches so you get caramelization instead of steaming.
- Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that can make grits less smooth.
- Control thickness at the end: Grits thicken quickly as they cool. Keep a little hot water or milk nearby to loosen before serving.
Variations
- Smoky and spicy: Add 1/2 tsp smoked paprika to the mushrooms and a pinch of cayenne to the grits.
- Extra-creamy: Swap 1/2 cup of the water for 1/2 cup heavy cream (add it at the end with the cheese).
- Greens welcome: Stir 2 packed cups baby spinach into the mushroom skillet at the end until just wilted.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days. Grits will firm up as they chill. Reheat gently on the stovetop over low heat (or in the microwave at 50% power), stirring in 2–6 tbsp water or milk per serving until creamy again. Reheat mushrooms in a skillet over medium heat with a splash of broth or water for 2–3 minutes. For make-ahead, you can slice the mushrooms and grate the cheese up to 2 days in advance; cook grits fresh for the best texture.
Nutrition (per serving)
Approximate, based on 4 servings: 520 calories, 24 g fat, 55 g carbohydrates, 6 g fiber, 22 g protein, 980 mg sodium.
