Grits Breakfast Recipe

Measure and bring liquids to a simmer

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

Whisk in grits

Slowly pour 1 cup stone-ground yellow grits into the simmering liquid while whisking constantly to prevent lumps.

Cook low and slow

Reduce heat to low so the mixture is barely bubbling. Cook, stirring frequently with a wooden spoon or heatproof spatula, for 20–30 minutes until the grits are thick, tender and creamy. If the grits thicken too quickly, add up to 1/2 cup additional water or milk, a few tablespoons at a time, to reach desired consistency.

Finish with butter

Stir in 2 tablespoons unsalted butter until melted and incorporated. Taste and adjust salt if needed.

Cheesy finish (optional)

If using cheddar and cream cheese, reduce heat to very low. Stir in 1 cup grated sharp cheddar and 2 tablespoons softened cream cheese until fully melted and smooth. This will make the grits richer and creamier.

Season and dress

Season the grits with 1 teaspoon freshly ground black pepper and (if desired) 1 teaspoon hot sauce, stirring to combine.

Serve and top

Spoon the grits into bowls. Top each serving with crumbled cooked bacon (about 1 slice per serving, adjust to taste) and a sprinkle of 2 tablespoons sliced chives. Offer extra hot sauce at the table.