Cheesy Grits | Gf Recipe

Bring liquid to a boil

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat.

Add grits

Slowly whisk in 1 cup grits to the simmering liquid so they don’t clump. Reduce heat to low immediately after adding.

Simmer

Cover partially (lid slightly ajar) and simmer, stirring frequently, until grits are thick and tender — about 20–30 minutes for medium/stone-ground. If using quick grits, cook about 5–7 minutes (adjust time to grits type). If mixture becomes too thick, stir in up to 1/2 cup additional water or milk to reach desired consistency.

Season while cooking

Stir in 1 tsp fine sea salt and 2 tbsp unsalted butter during the last 2–3 minutes of cooking so flavors incorporate.

Temper and add cheeses

When the grits are cooked and creamy, remove the saucepan from heat. Add 1 cup grated sharp cheddar and 1 oz shaved (or grated) parmesan in batches, stirring constantly until fully melted and incorporated. If the grits seize or feel grainy, stir in 2 tbsp heavy cream or an extra splash of milk to smooth the texture.

Season to taste

Stir in 1 tsp Old Bay seasoning and 1 tsp freshly ground black pepper. Taste and adjust salt or Old Bay as needed (remember parmesan adds salt).

Finish with butter and rest: Stir in the additional 1 tbsp unsalted butter for sheen and richness. Let the grits sit off the heat for 2–3 minutes to thicken slightly.

Plate and garnish: Spoon grits into bowls, top with the shaved parmesan for presentation if desired, and sprinkle chopped chives or scallions. Add a light extra dusting of Old Bay for a finishing touch if desired.

Serve immediately: Cheesy grits are best hot and creamy. If reheating, add a splash of milk and re-stir over low heat to restore creaminess.