In a medium heavy-bottomed saucepan, combine 4 cups water and 1 cup whole milk. Add 1 tsp kosher salt. Bring the mixture to a gentle simmer over medium heat, stirring once or twice to prevent scorching.

Slowly add grits

Gradually whisk in 1 cup stone-ground grits to the simmering liquid to avoid lumps. Reduce heat to low so the mixture is at a very gentle simmer (small bubbles).

Cook low and slow

Cover the saucepan partially with a lid (leave a small gap for steam). Cook for 20–30 minutes, stirring every 3–5 minutes, scraping the bottom with a wooden spoon to prevent sticking. If grits thicken too much before they are tender, add up to 1/2 cup hot water or milk, a few tablespoons at a time, until the desired creamy consistency is reached.

Finish with butter

When grits are tender and creamy (grits grains swollen and soft), remove from heat and stir in 2 tablespoons unsalted butter until melted and incorporated.

Cheese & Seasoning

Temper and add cheeses

With grits still hot but off the heat, add 1 cup freshly grated sharp cheddar cheese in small handfuls, stirring after each addition until fully melted and smooth. Then stir in 2 tablespoons softened cream cheese until glossy and incorporated.

Adjust seasoning

Taste the grits and add freshly ground black pepper (about 1 tsp) and optional 1 tsp hot sauce or a pinch of cayenne if you want heat. Adjust salt to taste — the cheddar will add salt, so add sparingly.

Rest and serve

Let the cheese grits rest for 2 minutes off heat to thicken slightly. Spoon into bowls or a serving dish. Garnish with 2 tablespoons chopped fresh chives or green onions if using. Serve immediately while hot and creamy.