Cheesy Grits Recipe

Bring water to a gentle boil in a medium saucepan over medium-high heat. Add 1 tsp kosher salt.

Slowly whisk in 1 cup stone-ground grits to the boiling water to prevent clumping. Reduce heat to low so the pot maintains a gentle simmer.

Cover the saucepan partially (lid tilted) and simmer, stirring frequently, for 25–35 minutes until the grits are tender and thickened. Stone-ground grits require longer cooking; adjust time until the gritty texture is gone and they have a creamy body.

About halfway through cooking (after 10–15 minutes), stir in 1 cup whole milk and 1 tsp sugar (if using) to enrich the grits and help mellow bitterness. Continue to stir occasionally to prevent sticking and scorching.

When grits are tender and have reached a thick, spoonable consistency, remove the pot from the heat and stir in 2 tbs unsalted butter until melted and incorporated. Taste and adjust seasoning with additional salt and freshly ground black pepper to reach 1 tsp total pepper (or to taste).

With grits still warm in the saucepan, add the grated sharp cheddar (3 oz), grated pepper jack (2 oz), and torn/sliced American cheese (2 oz).

Stir continuously over low heat until cheeses melt smoothly into the grits, about 2–4 minutes. If the mixture becomes too thick or dry, stir in up to 2 tbs heavy cream (or additional milk) a tablespoon at a time to reach a creamy, slightly loose consistency.

Taste and correct seasoning: add a pinch more salt or a grind of black pepper if needed.

Transfer the cheesy grits to a warmed serving bowl or individual ramekins. Sprinkle chopped fresh chives or green onions over the top if desired.

Serve immediately while hot and creamy. If holding for a short time (up to 30 minutes), keep warm over a very low flame and stir occasionally, adding a splash of milk or cream if they thicken too much.