Cheesy Grits


Serving Size:
3/4 cup (2/3 cup if thicker)

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Gluten-free


  • 1 cup water
  • 1/2 cup 2% low fat milk
  • 1/8 teaspoon salt (optional)
  • 1/3 cup white or yellow grits
  • 2 teaspoons unsalted butter
  • 4 tablespoons shredded sharp cheddar cheese


  1. In a medium pan, heat water, milk and salt over medium-high heat until boiling.
  2. Add grits and stir. Decrease heat to low and partially cover pan with a lid. For smooth grits, stir often.
  3. Cook for 15 to 20 minutes for old-fashioned grits, or 8 to 9 minutes for quick-cooking grits.
  4. Remove pan from heat and stir in butter.
  5. Divide into 2 portions and top each serving with 2 tablespoons shredded cheese. Stir in the cheese and serve hot.

Helpful hints

  • Sharp or extra sharp cheddar cheese results in a cheesier flavor while using a limited amount. For additional cheesier taste and B vitamins boost, stir in 1 to 2 tablespoons nutritional yeast during the last 5 minutes of cooking.
  • Increase dry grits to 1/2 cup for thicker grits.
  • Avoid instant grits. Sodium ranges from 340 to 520 mg per serving.
  • Unsweetened milk alternatives like almond, rice or soy milk can be used instead of cow’s milk.

Nutrients per serving

Calories 214

Protein 8 g

Carbohydrates 23 g

Fat 10 g

Cholesterol 28 mg

Sodium 268 mg

Potassium 133 mg

Phosphorus 142 mg

Calcium 178 mg

Fiber 1.2 g

Added Sugar 0 g

Kidney and kidney diabetic food choices

  • 1 starch
  • 1 milk
  • 1 fat

Carbohydrate choices


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