Sides Cheese Grits Recipe

Bring liquids to a simmer

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle simmer over medium heat. Do not boil vigorously — just small bubbles at the edges.

Add grits

Slowly whisk in 1 cup stone-ground grits to the simmering liquid to prevent lumps. Reduce heat to low immediately after adding.

Cook gently

Cook the grits over low heat, stirring frequently (every 2–3 minutes) so they don’t stick, until thick and tender, about 20–25 minutes for stone-ground grits. If using quick or instant grits, follow package timing (typically 5–7 minutes). If mixture gets too thick, add up to 1/2 cup additional milk or water, a few tablespoons at a time, until desired consistency is reached.

Finish with butter and cheeses

Remove the pan from heat. Stir in 3 tablespoons unsalted butter until melted. Add 1 cup grated sharp cheddar and 2 ounces softened cream cheese; stir until fully melted and smooth.

Season

Stir in 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and (if using) 1 teaspoon hot sauce. Taste and adjust seasoning — add a pinch more salt or a dash more pepper as needed.

Rest and serve

Let grits sit off heat for 2–3 minutes to thicken slightly. Spoon into a serving bowl or onto plate as a side. Garnish with 2 tablespoons thinly sliced chives or green onions. Serve hot.