Bloody Butcher Grits Recipe

Measure and bring liquid 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 it boil vigorously (this helps prevent grit splatter and scorching).

Salt the liquid

Stir in 1 teaspoon kosher salt to the simmering liquid so the grains season as they cook.

Slowly whisk in grits

Reduce heat to low. Gradually sprinkle the 1 cup grits into the simmering liquid while whisking constantly to prevent lumps. After all the grits are added, allow the mixture to return to a very gentle simmer.

Cook low and slow

Cook the grits uncovered or partially covered on low heat, stirring frequently (every 3–5 minutes) to prevent sticking. Stone-ground/coarsely ground grits need 25–40 minutes depending on coarseness — taste after 25 minutes. They should be tender with a creamy texture but still have some body. If the grits thicken too much, stir in up to 1/2 cup additional milk or water to loosen.

Finish with butter and cheeses

When the grits are tender and creamy, remove the pot from heat. Stir in 3 tbs unsalted butter until melted, then add 2 oz cream cheese and 1 cup grated sharp cheddar. Stir vigorously until fully incorporated and smooth. Taste and add remaining 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper as needed. If you want a touch of heat, stir in up to 1 tbs hot sauce.

Transfer the grits to a warmed serving bowl. Dot with 1 tbs extra butter so it melts over the top.

Sprinkle 2 tbsp thinly sliced scallions, 1 tbsp chopped fresh chives or parsley, and 1/4 cup crispy bacon pieces or rendered pancetta over the grits for texture and flavor contrast. If serving a vegetarian version, omit the bacon and add extra herbs or roasted corn kernels.

Serve immediately while hot. Provide additional grated cheese, hot sauce, and cracked black pepper at the table.