Creamy Stone Ground Grits Recipe

Boil liquid

In a medium heavy-bottomed saucepan, bring 4 cups water and 1 teaspoon kosher salt to a rolling boil over medium-high heat.

Add grits

Slowly whisk in 1 cup stone-ground grits in a steady stream to avoid lumps. Reduce heat to low-to-medium-low so the pot maintains a gentle simmer.

Cook, stirring frequently, until grits begin to thicken and the mixture is just shy of creamy, about 20–25 minutes. Because these are stone-ground, stir every 2–3 minutes and scrape the bottom and sides to prevent sticking. If the grits appear too thick while cooking, add up to 1/2 cup additional water in small splashes.

Incorporate dairy

When the grits are tender but still slightly toothsome (after about 20–25 minutes), stir in 1 cup whole milk, 3 tablespoons unsalted butter, 1 tablespoon heavy cream, and 2 ounces softened cream cheese. Increase heat to medium-low and continue stirring until butter and cream cheese have melted and the grits become silky, about 3–5 minutes.

Taste and adjust seasoning: add 1/2 teaspoon sugar to round out flavor and 1 teaspoon freshly ground black pepper. If the grits are thicker than desired, stir in additional milk or water, 1 tablespoon at a time, to reach a creamy consistency.

Add cheese (optional)

If using cheddar, remove the pan from heat and stir in 1/2 cup shredded sharp cheddar until melted and fully incorporated for extra richness.

Rest

Let the grits rest off heat for 2 minutes to thicken slightly and allow flavors to marry.

Serve

Spoon grits into warmed bowls, sprinkle with 1 tablespoon chopped fresh chives, a light dusting of 1/4 teaspoon cracked black pepper and 1/4 teaspoon flaky sea salt to taste. Serve immediately while hot.