Cheese Grits Recipe

Boil liquids

In a medium saucepan, bring 3 cups water, 1 cup whole milk and 1 teaspoon fine salt to a gentle boil over medium-high heat.

Add grits

Slowly whisk in 1 cup stone-ground grits to the simmering liquid to prevent lumps. Reduce heat to low so the liquid is at a gentle simmer.

Simmer & stir

Cook, stirring frequently (every 1–2 minutes) for 25–35 minutes, until grits are thick, tender and creamy. Stone-ground grits take longer than quick grits; if the mixture becomes too thick, add up to 1/2 cup hot water or milk and stir to loosen.

Finish with butter

Once grits are tender, stir in 2 tablespoons unsalted butter until melted and incorporated.

Temper cheeses

Lower the heat to the lowest setting. Add 3 tablespoons prepared pimento cheese, 1 cup freshly grated sharp white cheddar, and 2 tablespoons softened cream cheese to the hot grits in small additions, stirring after each addition until fully melted and smooth.

Season

Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon granulated garlic, 1 teaspoon black pepper and 1 teaspoon cayenne pepper. Taste and adjust salt, adding 'to taste' as needed.

Adjust consistency

If the grits are overly thick after the cheeses are incorporated, stir in up to 1/4–1/2 cup warm milk or water to achieve a creamy, spoonable consistency.

Stir in an additional 1 tablespoon unsalted butter for shine and richness. Transfer grits to a warmed serving bowl, sprinkle with 2 tablespoons extra grated white cheddar so it melts on top, and garnish with 1 tablespoon chopped chives or scallions. Finish with cracked black pepper to taste and an optional dusting of smoked paprika or extra pimento for color.

Serve immediately while hot as a side dish or base for shrimp, fried chicken or roasted vegetables.