Appetizers
This Copeland’s cheese grits recipe transforms a simple Southern classic into a restaurant-quality dish with a smoky cheddar crust and velvety creaminess that’ll have everyone asking for seconds.
The secret lies in using Copeland’s sharp cheddar—its bold, tangy flavor cuts through the richness of the grits while creating that coveted crispy top. I developed this version after years of testing, and the difference between this and store-bought grits is night and day.
The process is surprisingly straightforward: quick-cooking grits simmered in broth until silky smooth, then topped with melted Copeland’s cheese that develops a golden, crispy crust under the broiler. The key is patience—letting the cheese melt gradually ensures a rich, gooey texture without burning.
This recipe delivers foolproof results every time, whether you're serving it as an appetizer, side dish, or even a hearty breakfast.
What you’ll end up with is a dish that’s rich yet balanced—the smoky depth of Copeland’s cheese pairs perfectly with the creamy grits, creating a texture that’s both comforting and sophisticated.
The crispy top adds an exciting contrast, while optional toppings like crispy bacon or fresh green onions take it to the next level. It’s the kind of dish that feels indulgent but still satisfies cravings without leaving you sluggish.
Perfect for game day, brunch gatherings, or a cozy weekend meal, these grits are easier to make than you’d think. With just a few simple ingredients and 20 minutes of active time, you’ll have a dish that tastes like it took hours to prepare.
Let’s get started on creating your own crispy-cheddar masterpiece—one that’ll have your guests begging for the recipe.
Ingredients for copeland's cheese grits
Pantry staples meet Southern comfort—just eight ingredients transform grits into a crispy-cheddar masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Quick-Cooking Grits 🌾 | 1 cup | Stone-ground preferred for texture |
| Copeland's Sharp Cheddar Cheese 🧀 | 2 cups | Shredded for even melting |
| Chicken Broth 🍲 | 2 cups | Low-sodium preferred for flavor |
| Unsalted Butter 🧈 | 2 tbsp | Cold for better browning |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Garlic Cloves 🧄 | 2 cloves | Minced for subtle aroma |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked for best flavor |
| Fresh Green Onions 🧅 | 2 whole | Sliced for garnish |
| Crispy Bacon 🥓 | ½ cup | Chopped for topping |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For broiler pan |
Copeland’s sharp cheddar is non-negotiable here—its bold, tangy flavor cuts through the richness perfectly. Grab the block, not pre-shredded (it gets clumpy). Whole Foods or Kroger carry it, but check the deli section if you can’t find it. For the grits, stone-ground is ideal, but quick-cooking works in a pinch. The key is patience when melting the cheese—don’t rush the broiler step or you’ll burn the top before it crisps. I always double-check my cheese isn’t expired, because nothing ruins a dish faster than funky cheese.
No Copeland’s? Sharp white cheddar is your next best bet—avoid mild cheddar, it won’t deliver that smoky punch. Short on chicken broth? Vegetable broth with a splash of lemon juice works, but the umami difference is noticeable. Fresh green onions wilt fast, so store them stem-down in water in the fridge (they’ll last 1 week). The bacon can be swapped for crispy pancetta or even sautéed mushrooms if you’re vegetarian—just keep the portion to half a cup chopped. And if you’re in a hurry, use pre-cooked bacon bits (they’re not as crispy, but they save time).
This reheats beautifully—just add a splash of milk or broth to loosen it up. Store leftovers covered in the fridge for 3-4 days, or freeze portions for up to 3 months. I portion mine into individual ramekins before freezing so I can just pop one in the oven when I’m ready. The crispy top gets softer when reheated, but a quick broil for 2-3 minutes restores that golden crunch. For serving, I like to keep the bacon and green onions separate until the last minute so they stay crisp.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—just grits, sharp cheddar, broth, butter, and cream. That’s it. No fussing with herbs or spices you’ll forget halfway through. The Copeland’s cheese melts into the grits so smoothly, it feels like a hug in a bowl.
- Creamy Without the Work: Honestly, the heavy cream makes this ridiculously rich, but the butter ties it all together without needing to whisk for hours. Stir once, let it simmer, and you’ve got velvety perfection. My lazy Sundays just got an upgrade.
- Weeknight to Weekend: This feeds a crowd or keeps me full for days. Double the batch, store leftovers in the fridge, and reheat with a splash of broth—still tastes fresh. (Yes, even on a Tuesday night.) My college kids devour it straight from the pot.
- Budget-Friendly Luxury: Sharp cheddar and butter might sound fancy, but they stretch across multiple meals. A single bag of grits and a block of Copeland’s cheese turn pantry staples into something that feels special. Filling, flavorful, and kind to my wallet.
Step-by-step instructions for Copeland's cheese grits
Here's how to create a luxurious blend of smoky cheddar crust and velvety grits that'll impress even the most discerning breakfast crowd.
Prepare the Grits Base
In a medium saucepan, bring the 2 cups chicken broth to a rolling boil over medium-high heat. Once boiling vigorously, whisk in the 1 cup quick-cooking grits all at once. Reduce heat to medium-low immediately and stir constantly for the first 2 minutes—this prevents lumps from forming.
After those initial 2 minutes, reduce heat to low and continue cooking for an additional 8-10 minutes, stirring every 2 minutes. The grits are ready when they've thickened to a creamy consistency similar to pudding. You'll notice the mixture becomes glossy and pulls away from the sides of the pan—this is your visual cue for perfect texture. Keep the saucepan off the heat for now, as we'll be adding other components next.
Create the Smoky Cheddar Topping
In a separate skillet, melt the 2 tbsp unsalted butter over medium heat. Add the 2 cloves minced garlic and cook for 30 seconds until fragrant but not browned. Immediately stir in the 2 cups shredded Copeland's sharp cheddar cheese, allowing it to melt completely into the butter. This creates a rich, flavorful base for our topping.
Remove the skillet from heat and stir in the 0.5 cup heavy cream. The mixture should become smooth and glossy. Here's where the magic happens: transfer the melted cheese mixture to a blender and blend until completely smooth. This creates an ultra-creamy topping that'll create that coveted crispy crust when broiled. Keep this mixture warm while you prepare the bacon topping.
Assemble and Broil for Crispy Perfection
Preheat your broiler to high heat. Lightly grease a 9-inch oven-safe skillet with the 1 tbsp extra-virgin olive oil. Pour the cooked grits into the skillet and spread them evenly into a thin layer. This even distribution is crucial for creating that perfect crispy crust.
Spoon the melted cheddar mixture evenly over the grits, spreading it to the edges. Then sprinkle the 0.5 cup chopped crispy bacon evenly over the top. The bacon adds a wonderful smoky contrast to the creamy grits. Place the skillet under the broiler and broil for 3-5 minutes until the top is golden brown and bubbly.
Finish with Fresh Garnishes
Remove the grits from the broiler and let them rest for 2 minutes to allow the top to set slightly. This resting period is essential—it prevents the crispy crust from breaking apart when you serve it. While resting, slice the 2 whole fresh green onions into thin rounds and sprinkle them evenly over the top.
Garnish with an additional sprinkle of freshly ground black pepper and serve immediately. The contrast of the crispy cheddar crust with the velvety grits underneath creates a textural experience that's simply irresistible. Each bite delivers that perfect balance of smoky, cheesy, and creamy flavors we've worked so hard to achieve.
Pro Tips For Making Copeland'S Cheese Grits
- Stir Like Your Life Depends on It: The first 5 minutes after adding grits to liquid are when they actually cook—don’t walk away. I used to let mine sit too long before stirring, and they’d turn into a gluey mess. Keep the pot moving constantly until it thickens, then switch to gentle folds to avoid breaking the cheese later.
- Shred Cheese Like a Pro: Copeland’s sharp cheddar is the star, so don’t just tear it—use a box grater for fine, even shreds. Big chunks melt unevenly and leave you with gooey pockets. If you’re lazy, pulse it in a food processor for 3 seconds, but don’t overdo it or you’ll end up with cheese dust.
- Don’t Rush the Cream: The heavy cream needs to warm up first—just heat it in the microwave for 20 seconds or warm it on the stove with a splash of broth. Dumping cold cream into hot grits will curdle it faster than you can say “disaster.” Trust me, your future self will notice the difference.
- Taste Before You Finish: Add salt and pepper early—after the butter and broth—but taste the grits before stirring in the cheese. The sharp cheddar is salty, and you’ll either need less or more than you think. I learned this after making a batch that tasted like a salt lick. Adjust, then melt the cheese.
Best sauces and condiments for this copeland's cheese grits
Classic Cheese Sauce
Start with a simple cheese sauce made from 1 cup heavy cream, 1 cup shredded Copeland’s sharp cheddar, and 1 tbsp unsalted butter. Heat the cream and butter in a saucepan over medium-low heat until steaming, then whisk in the cheese until fully melted and smooth.
For extra richness, add ½ tsp Dijon mustard—it prevents graininess and adds depth. 🧀
Spicy Honey Butter
For a sweet-spicy kick, mix 2 tbsp melted butter with 1 tbsp honey and ½ tsp cayenne pepper. Drizzle this over the grits just before serving—it balances the cheesiness with a subtle heat that lingers.
I like to add a pinch of smoked paprika for extra smokiness that complements Copeland’s cheese. 🌶️
Creamy Sour Cream Swirl
Stir ¼ cup sour cream into the cooked grits before adding the cheese topping. This creates a lighter, tangier texture that cuts through the richness. For extra flair, swirl in 1 tbsp chopped chives or green onions while the grits are still warm.
The acidity brightens the dish without overpowering the cheese. 🥛
Smoky Chipotle Cream
Blend ½ cup sour cream, 1 tbsp adobo sauce (from canned chipotles), and ½ tsp garlic powder for a smoky, slightly spicy sauce. Dollop this on top of the grits after broiling—it adds a bold, smoky contrast that pairs perfectly with Copeland’s sharp cheddar.
Adjust the chipotle to taste for heat. 🔥
Garlic-Herb Oil Drizzle
Infuse 2 tbsp extra-virgin olive oil with 1 minced garlic clove and 1 tsp chopped fresh herbs (like parsley or thyme) by simmering gently for 2 minutes.
Strain and drizzle over the finished grits for a bright, aromatic finish. This adds freshness and prevents the dish from feeling too heavy. 🌿
Hot Honey Drizzle
Heat 1 tbsp honey with ½ tsp red pepper flakes in a small saucepan until warm and fragrant. Drizzle this over the crispy cheese top just before serving—it adds a sweet-spicy contrast that enhances the smoky cheddar. For extra decadence, sprinkle with crushed pecans or toasted breadcrumbs. 🍯
Nutrition facts
Frequently asked questions
Can I make these grits without a broiler?
If you don’t have a broiler, place the assembled grits under a preheated 425°F oven for 5-7 minutes until the cheese is golden and bubbly. Watch closely to prevent over-browning. For a crispier top, broil for 2 minutes after baking to finish. The oven method works just as well for even heat distribution.
How do I store leftovers without losing the crispy top?
Store the grits in an airtight container with parchment paper pressed directly on top to preserve the crispiness. Reheat covered in the microwave for 1-2 minutes, then finish under the broiler for 1-2 minutes to restore the golden crust. Leftovers keep well for 3-4 days in the fridge. For freezing, portion into individual ramekins before freezing to maintain texture.
What's the best way to shred Copeland's cheese?
Use a box grater for the most even shreds—this prevents clumping when melted. Avoid pre-shredded cheese as it contains anti-caking agents that make the topping grainy. For extra smoothness, pulse shredded cheese in a food processor for 10-15 seconds before melting. Keep the cheese cold while shredding to prevent early melting.
Can I substitute Copeland's cheese with another brand?
Yes, but choose a sharp white cheddar with bold flavor—avoid mild cheddar or pre-shredded varieties. Pepper Jack adds heat, while smoked Gouda deepens the smoky profile. For best results, use a cheese with 20-25% fat content to ensure proper melting and crisping. Test small batches to adjust seasoning.
Why did my cheese topping get oily instead of crispy?
This usually happens from over-blending the melted cheese or using too much heavy cream. For a crispy top, blend just until smooth (not creamy), and use no more than ½ cup heavy cream. Ensure your broiler is preheated to high heat and keep the skillet 6 inches from the heating element. A thin, even cheese layer also promotes crispiness.