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Ingredients
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Grits Base
Cheese & Finish
Method
Grits Base
Boil liquid
In a medium saucepan bring 4 cups water and 1 tsp salt to a rolling boil over medium-high heat.
Add grits gradually
Slowly whisk in 1 cup stone-ground grits to the boiling water to prevent lumps. Reduce heat to a low simmer immediately after adding.
Simmer and stir
Cook the grits at a gentle simmer, uncovered or partially covered, stirring every 2–3 minutes to prevent sticking. Stone-ground grits require longer cooking; continue simmering for 20–30 minutes until they are tender and thickened. If the mixture becomes too thick, add up to 1/2 cup additional hot water or cream to reach desired consistency.
Incorporate butter
When grits are tender, stir in 2 tbs unsalted butter until melted and incorporated.
Cheese & Finish
Temper with cream
Lower heat to very low. Stir in 1 cup cream (heavy cream or half-and-half) gradually until the grits are creamy and smooth. Heat gently — do not boil after adding cream to avoid separation.
Add cheeses
Remove the pot from heat. Stir in 1 cup freshly shredded sharp cheddar and 1/4 cup grated Parmesan (if using) a small handful at a time until fully melted and smooth.
Season and finish
Taste and adjust seasoning with additional salt if needed. Stir in 1 tsp freshly ground black pepper. Fold in optional 2 tbs chopped chives or scallions for brightness if using.
Serve immediately while hot. If reheating, add a splash of cream or water and stir over low heat to restore creaminess.