Smoky Grits


The debate of the century – sweet or savory grits? Versatile porridge grits are eaten many ways throughout the world. But of course – the Beecher’s way is a cheesy, thick accompaniment that’s a perfect addition to any meal.

Of all our recipes – our smoky grits is a team favorite. Quick to make and filling on its own, but pairs beautifully with eggs and bacon for breakfast, shrimp and green onions for dinner, or even a nice addition to a Sunday barbeque. However you choose to enjoy them, keep in mind that grits do harden quickly. If you’re planning to serve immediately, out of the pot with a serving spoon is best. If you are prepping this recipe in advance, pour the hot mixture into a pan to set. Refrigerate, and cut into pieces for serving later on. These can be pan fried in their more solid form as leftovers and truly change the game.

Grits Main

Cooking and Serving Tips

Simple and quick! The big note here is to pre-shred your cheese. This will allow it to melt into your grits quicker so you can avoid clumps of cheese when serving. Our Smoked Flagship has quite a strong flavor and is much more enjoyable when incorporated into the grits without surprise chunks. If you grate you cheese before you start on the grits, that also gives you time for you cheese to warm slightly and reach room temperature, another shortcut to smoother melting!

You’ll want to pay attention to your grits as they cook – they finish cooking quickly! This is another reason we emphasize pre-shredding your cheese. Doing so while the grits cook will ultimately cause that undesirable consistency, and parts of your dish to be too hard and compressed, or even burnt. Cooking grits requires constant stirring from the moment they hit the water until they thicken completely.

If you follow those two rules, you’re sure to have a perfect side every time!

Serve & Store

Leftover grits can be cooled and stored in the refrigerator for a few days. They will cool into a solid block that can be sliced and pan-fried for a new (and delicious) breakfast experience.

Smoked Flagship being shredded



In a large pot, bring stock and 2-1/2 cups of water to boil over high heat. Whisk in the grits and salt and return to a boil. Reduce the heat to medium low and stir constantly until thickened, about 5 minutes.

Remove the grits from the heat and whisk in the pepper, butter, and cheese. Serve immediately.

Enjoy making and devouring this recipe, and find many more like in Kurt Dammeier’s Pure Food Cookbook.


4 to 6


  • 1 1/2 cups grits
  • 2 cups low-sodium chicken stock
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 6 ounces Beecher’s Smoked Flagship cheese (about 1 1/2 cups)

Featured Beecher's Ingredient

Smoked Flagship Cheese

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Beecher's Food Used

Smoked Flagship Cheese beauty shot with packaging

Smoked Flagship Cheese

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