Gouda Grits Recipe

Bring liquids to a simmer

In a medium heavy-bottomed saucepan, bring 4 cups water and 1 cup whole milk to a gentle simmer over medium heat. Stir occasionally to prevent scalding.

Add salt and grits

Once the liquid is simmering (small bubbles around the edge, not a rolling boil), whisk in 1 teaspoon fine sea salt, then slowly pour in 1 cup stone-ground grits while whisking continuously to prevent lumps.

Cook low and slow

Reduce heat to low. Cover the pot partially (leave a small gap for steam to escape) and cook, stirring every 3–5 minutes with a wooden spoon or spatula to prevent sticking, until grits are tender and creamy, 25–35 minutes (stone-ground grits require longer cooking). If the mixture becomes too thick or starts sticking, add up to 1/2 cup additional hot water or milk, a few tablespoons at a time.

Incorporate butter and pepper

When the grits are creamy and the corn is tender, stir in 2 tablespoons unsalted butter and 1/2 teaspoon freshly ground black pepper until the butter is melted and evenly distributed.

Temper and add cheeses

Lower the heat to the lowest setting. Add 2 tablespoons softened cream cheese and 1 1/2 cups shredded aged Gouda in two additions, stirring after each addition until completely melted and smooth. If the mixture tightens, add 1–2 tablespoons warm milk to loosen.

Adjust seasoning and texture

Taste and adjust seasoning with additional salt if needed (start with another 1/4 teaspoon). If you want a silkier finish, stir in 1 tablespoon butter. For a little heat, stir in 1 teaspoon hot sauce if using.

Plate and garnish

Spoon the Gouda grits into warmed bowls, sprinkle with 2 tablespoons thinly sliced fresh chives, and serve immediately while hot. Grits will firm as they cool; if needed reheat gently with a splash of milk.