Mama’s Boy Grits Recipe

Boil the liquids

In a medium heavy-bottomed saucepan, bring 6 cups water and 1 cup milk to a gentle rolling boil over medium-high heat. Add 1 teaspoon of the kosher salt to the liquid and stir.

Add grits

Slowly sprinkle 1.5 cups stone-ground grits into the boiling liquid while whisking or stirring continuously to prevent lumps. If using the optional fine cornmeal for slightly smoother texture, add it with the grits.

Simmer gently

Reduce heat to low so the mixture is at a bare simmer. Continue to cook, stirring frequently (at least every few minutes, more often early on), until grits are thickened, creamy and the individual grains are tender, about 25–35 minutes for stone-ground grits. If the mixture becomes too thick while cooking, add up to 1/2 cup hot water or milk at a time to loosen.

Season toward the end

Add the remaining 1/2 teaspoon kosher salt about 5 minutes before the end of cooking and taste; adjust seasoning if needed.

Temper and finish

When the grits are tender and creamy, remove the saucepan from the heat but keep it warm. Immediately stir in 4 tablespoons unsalted butter, 2 tablespoons softened cream cheese, and 1 cup grated sharp cheddar cheese until fully melted and incorporated. If the mixture seems too tight, stir in up to 1/4–1/2 cup warm milk to reach desired creaminess.

Season and flavor

Stir in 1/2 teaspoon freshly ground black pepper and 1 teaspoon hot sauce if using. Taste and adjust salt, pepper, and hot sauce to preference.

Spoon the finished grits into warmed bowls. Top each serving with a pat of extra butter (about 1 tablespoon), a sprinkle of chopped chives or scallions (about 2 tablespoons), and crumbled cooked bacon if desired. Serve immediately while very hot. Leftover grits can be cooled, refrigerated, and gently re-warmed with a splash of milk or water, stirring until creamy.