Smoked Cheddar Grits Recipe

Combine liquids

In a medium heavy-bottomed saucepan, combine 2 cups whole milk and 2 cups water (or 1 cup water + 1 cup smoked stock if using). Bring mixture to a gentle simmer over medium heat — do not let it come to a vigorous boil to prevent scorching.

Stir in 1 teaspoon of the sea salt and 1 tablespoon of the unsalted butter into the simmering liquid so the seasoning begins to integrate before adding the grits.

Add grits slowly

Reduce heat to low. Slowly whisk or sprinkle 1 1/2 cups stone-ground grits into the simmering liquid while whisking constantly to prevent lumps.

Simmer and stir

Cook the grits at a low simmer, stirring frequently with a wooden spoon or heatproof spatula, until creamy and tender, about 20–30 minutes for stone-ground grits (shorter if using quick grits — 5–10 minutes). If the mixture becomes too thick or starts to stick, add up to 1/2 cup additional hot water or milk, 1–2 tablespoons at a time, to reach desired consistency.

Taste and add the remaining 1/2 teaspoon sea salt if needed during cooking.

Incorporate butter and cream cheese

When the grits are tender and creamy, remove the pan from heat. Stir in the remaining 2 tablespoons unsalted butter and 2 ounces room-temperature cream cheese until fully melted and smooth. This adds richness and silkiness to the grits.

Add smoked cheddar

Return the pot to very low heat. Gradually add 1 3/4 cups freshly grated sharp smoked cheddar in small handfuls, stirring constantly until each addition is melted and incorporated. Keep heat low to prevent the cheese from seizing or becoming stringy.

Stir in 1 teaspoon Worcestershire sauce, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon hot sauce if using. Adjust seasoning to taste with additional salt or pepper.

If desired, fold in 1 tablespoon smoked butter or browned butter for extra smoky depth, then spoon the grits into warmed bowls. Garnish with 2 tablespoons thinly sliced fresh chives and an extra sprinkle of shredded smoked cheddar.

Serve immediately while hot as a side to grilled proteins, fried chicken, or as a base for shrimp and grits.