Weisenberger Grits Recipe

Bring liquids to a simmer

In a medium heavy-bottomed saucepan, combine 4 cups water and 1 cup whole milk. Add 1 teaspoon of the salt. Bring the mixture to a gentle simmer over medium heat (do not boil vigorously).

Add grits

Slowly whisk in 1.5 cups Weisenberger stone-ground yellow grits in a steady stream to prevent lumps. Reduce heat to low immediately after adding the grits.

Cook gently

Cover the pot partially (lid tilted) and simmer very gently, stirring frequently with a wooden spoon or heatproof spatula to prevent sticking. Cook for 25–35 minutes until the grits are thick, tender and no longer gritty. If the mixture becomes too thick before the grits are tender, add up to 1/2 cup hot water or milk, a few tablespoons at a time, and stir until incorporated.

Finish and season

When grits are tender and creamy, remove from heat. Stir in 3 tablespoons unsalted butter, the remaining 1/2 teaspoon salt, and 1/2 teaspoon black pepper until butter melts and the mixture is smooth. Taste and adjust seasoning.

Cheesy grits

For cheddar or parmesan grits, stir 1 cup grated sharp cheddar and/or 1/2 cup grated Parmesan into the hot finished grits until melted and smooth. If using both, add Parmesan first, then cheddar for best melt.

Extra creamy

For extra richness, stir in 2 oz softened cream cheese into hot grits until fully incorporated and silky.

Garnish

Top finished grits with 2 tablespoons sliced chives and/or 4 slices cooked, crumbled bacon. If desired, finish with 1 tablespoon hot sauce or an extra pat of butter.

Hold or reheat

To keep grits warm without over-thickening, transfer to a heatproof bowl and cover. If grits thicken on standing, reheat gently over low heat with a splash of milk or water, stirring until smooth.