Herbed Grits Recipe

Bring liquids to a simmer

In a medium saucepan, combine 3 cups water, 1 cup whole milk, and 1 tsp kosher salt. Bring to a gentle simmer over medium heat.

Add grits slowly

Whisk in 1 cup stone-ground grits slowly to the simmering liquid to prevent lumps. Reduce heat to low immediately.

Simmer and stir

Cook grits at a low simmer, uncovered, stirring frequently (every 2–3 minutes) until thick and tender, about 20–25 minutes for stone-ground grits. If mixture becomes too thick, stir in up to 1/4 cup additional milk or water to reach desired consistency.

Season

Season with 1/2 tsp black pepper and adjust salt to taste once grits have softened.

Finish with butter and cheeses

When grits are tender and creamy, remove saucepan from heat. Stir in 2 tbs unsalted butter until melted and incorporated. Immediately add 3/4 cup grated sharp cheddar and 1/4 cup finely grated Parmesan, stirring until fully melted and smooth.

Sauté garlic briefly (optional)

If you prefer a mellower garlic flavor, briefly (30 seconds) warm 1 clove minced garlic in a small skillet with 1 tsp butter or oil over low heat until fragrant, then remove from heat. (Alternatively add raw if you want a brighter garlic note.)

Fold in herbs and zest

Stir 2 tbs finely chopped fresh parsley, 2 tbs thinly sliced chives, 1 tsp chopped fresh thyme leaves, and 1 tsp lemon zest into the hot grits until evenly distributed. If you sautéed garlic, add it now as well.

Adjust texture and seasoning

Taste and adjust salt, pepper, or a splash more milk for creaminess. The herbs should be bright and present without overpowering the cheese.

Serve

Spoon herbed grits into bowls. Finish each serving with an optional 1 tsp drizzle of olive oil and a pinch (about 1/4 tsp) of red pepper flakes if using.

Grits can be held over very low heat, stirring occasionally. If they thicken while holding, stir in small amounts of milk or water to loosen before serving.