Cheesy Grits Recipe

Bring liquids to a simmer

In a medium saucepan, combine 4 cups water, 1 cup whole milk and 1 tsp sea salt. Bring to a gentle simmer over medium heat.

Whisk in grits

Slowly whisk in 1 cup Anson Mills grits in a steady stream to avoid lumps. Reduce heat to low so the mixture barely simmers.

Cook slowly

Cook, stirring frequently (every 1–2 minutes at first, then every few minutes), until the grits are very tender and creamy, 25–35 minutes. If the grits thicken too much, add up to 1/2 cup additional warm water or milk to reach desired consistency.

Finish with butter

Remove the pan from the heat and stir in 2 tbs unsalted butter until melted and incorporated.

Temper and add cheeses

With the grits hot but off the heat, add 1 cup grated sharp cheddar a handful at a time, stirring until fully melted and smooth to prevent clumping. Then stir in 2 tbs mascarpone until glossy and incorporated.

Adjust seasoning

Taste and adjust seasoning with up to 1/4 tsp finishing salt and 1/4 tsp freshly ground black pepper. If the grits seem tight, loosen with a splash (1–2 tbs) of warm milk or water.

Serve

Spoon the cheesy grits into bowls, garnish with 1 tbs chopped fresh chives if using, and serve immediately while hot and creamy.