Side Of Grits Recipe

Boil the liquid

In a medium saucepan, bring 4 cups of water (or a 2 cups water + 2 cups milk mix) to a rolling boil over medium-high heat. Add 1 teaspoon kosher salt and stir to dissolve.

Add grits slowly

Reduce heat to medium-low so the liquid is at a gentle simmer. Gradually whisk in 1 cup stone-ground grits (or quick grits) a little at a time to prevent lumps.

Simmer and stir

Cook the grits at a low simmer, stirring frequently with a wooden spoon or heatproof spatula to prevent sticking. For stone-ground grits cook 20–30 minutes until tender and creamy; for quick grits cook 5–7 minutes. If the mixture becomes too thick during cooking, add up to 1/2 cup additional hot water or milk, a few tablespoons at a time, until desired consistency is reached.

Finish with milk and butter

Once grits are tender, stir in 1 cup whole milk and 4 tablespoons unsalted butter. Continue to cook on low for 1–2 minutes until milk is warmed through and butter is melted and incorporated.

Add cheeses and seasonings

Remove pan from heat and stir in 1 cup grated sharp cheddar and 2 tablespoons cream cheese, if using, until melted and smooth. Taste and adjust seasoning with 1 teaspoon black pepper and additional salt if needed.

Rest and serve

Let the grits sit off the heat for 2 minutes to thicken slightly. Spoon into a warmed serving bowl or into individual plates. Garnish with 2 tablespoons chopped chives or green onions if desired and serve immediately as a creamy side.