Cheese Grits Recipe

Measure and rinse (optional)

Measure 1 cup stone-ground grits. If desired, briefly rinse the grits in a fine mesh sieve under cold water to remove any dust, then drain well.

Boil water

In a medium heavy-bottomed saucepan, bring 4 cups cold water and 1 teaspoon kosher salt to a rolling boil over high heat.

Add grits and simmer

Slowly whisk in the grits while the water is boiling to prevent lumps. Reduce heat to low so the grits simmer gently (small bubbles).

Cook stirring regularly

Cook the grits, uncovered or partially covered, stirring frequently with a wooden spoon or heatproof spatula to prevent sticking, until thickened and tender, 20–30 minutes for stone-ground grits. If the mixture becomes too dry, add up to 1/2 cup additional water or cream in small increments.

Finish with butter and cream

When grits are tender and creamy, stir in 2 tablespoons unsalted butter and 1/2 cup heavy cream until fully incorporated and smooth. Taste and adjust seasoning with an additional pinch of salt and 1/2 teaspoon freshly ground black pepper if desired.

Temper and add cheeses

Remove the saucepan from heat. Allow the grits to cool for 1 minute (this prevents cheese from becoming stringy). Gradually stir in 1 1/2 cups grated sharp cheddar and 1/4 cup finely grated Parmesan in small handfuls, stirring after each addition until melted and fully incorporated.

Season and enrich

Stir in 1 teaspoon Worcestershire sauce and the remaining 1/2 teaspoon black pepper. Taste and correct salt if needed.

Garnish and serve

Spoon the cheese grits into a warmed serving bowl. Dot with any remaining 1 tablespoon butter if desired and sprinkle 2 tablespoons chopped chives over the top. Serve immediately while hot and creamy.