Slowly sprinkle 1 cup stone-ground grits into the simmering liquid while whisking or stirring constantly to prevent lumps. Reduce heat to low so the pot maintains a low simmer.

Simmer and stir

Cook the grits gently, uncovered or partially covered, stirring every 2–3 minutes to prevent sticking. Stone-ground grits typically take 20–25 minutes to become tender and creamy. If the mixture thickens too quickly, add up to 1/2 cup additional milk or water, a few tablespoons at a time, to reach desired consistency.

When grits are tender and creamy, remove from heat but keep warm on the stovetop.

Finish & Flavor

Sauté aromatics (optional)

While grits are cooking (or in a small pan), melt 2 tablespoons unsalted butter over medium heat and add the minced garlic and minced jalapeño. Cook 1–2 minutes until fragrant and softened but not browned. This step mellows the raw bite of jalapeño and garlic. Remove from heat.

Incorporate cheeses and aromatics

To the warm grits, stir in the sautéed jalapeño and garlic with any melted butter in the pan. Add 1 cup finely grated sharp cheddar and 2 oz softened cream cheese, stirring until melted and smooth. If the grits feel too stiff, add a splash (1–2 tablespoons) of milk to loosen.

Season

Taste and season with 1 teaspoon black pepper and cayenne pepper to taste (start with 1/4 tsp if you used seeds or want mild heat). Adjust salt if needed.

Serve

Spoon the jalapeño cheese grits into bowls or onto plates. Top with optional chopped scallions, an extra pat of butter, and a sprinkle of extra grated cheddar if desired. Serve immediately while warm.

Leftovers: cool, transfer to an airtight container and refrigerate up to 3 days. Reheat gently with a splash of milk over low heat, stirring until creamy.