Cheddar Cheese Grits Recipe

Bring liquids to a simmer

In a medium heavy-bottomed saucepan, combine 4 cups water and 1 cup whole milk. Bring to a gentle simmer over medium heat. Do not let boil vigorously to prevent scorching.

Add salt and grits

Stir in 1 teaspoon kosher salt. While whisking or stirring constantly, slowly pour in 1 cup stone-ground grits to avoid lumps.

Cook low and slow

Reduce heat to low so the mixture is at a gentle simmer. Cook the grits, stirring frequently (every 1–2 minutes), until thickened and tender, 20–30 minutes for coarse grits. If mixture becomes too thick, add up to 1/2 cup additional hot water or milk, a few tablespoons at a time, until desired consistency is reached.

Finish with butter

When grits are tender and creamy, remove pan from heat and stir in 2 tablespoons unsalted butter until melted and incorporated.

Temper and add cheeses

Let grits cool off the heat for 1 minute so the temperature drops slightly (this helps cheese melt smoothly). Stir in 2 tablespoons softened cream cheese until fully incorporated. Gradually add 1 1/2 cups grated sharp cheddar, stirring until the cheese is fully melted and the mixture is smooth and creamy.

Season and adjust

Taste and season with 1/2 teaspoon freshly ground black pepper and additional salt if needed. If you want a little heat, stir in 1 teaspoon hot sauce. For a looser texture, stir in up to 2 tablespoons additional milk or hot water.

Garnish and serve

Spoon grits into a warmed serving bowl or individual bowls and sprinkle with 2 tablespoons chopped chives or green onions, if using. Serve immediately.