Freeman's Mill Grits Recipe

Bring liquid to a boil

In a medium heavy-bottomed saucepan, combine 4.5 cups water and 1 cup whole milk. Bring mixture to a gentle boil over medium-high heat, stirring once or twice to prevent scalding.

Add grits slowly

Reduce heat to medium-low. Slowly whisk or sprinkle 1.5 cups stone-ground grits into the simmering liquid in a steady stream, whisking or stirring as you add to prevent lumps.

Simmer and stir

Bring grits to a gentle simmer, then lower heat to maintain a very low simmer. Cook, uncovered (or partially covered), stirring frequently with a wooden spoon or heatproof spatula to prevent sticking, until grits are thick and the grains are tender — about 20–30 minutes for medium-coarse stone-ground grits. If they look dry or grainy before tender, add up to 0.25 cup warm water or milk at a time and stir until incorporated.

Finish with fats and cheese

When grits are tender and creamy, remove saucepan from heat. Stir in 4 tablespoons unsalted butter until melted and incorporated. Add 1 cup grated sharp cheddar and 2 oz softened cream cheese, stirring until cheese is melted and mixture is smooth.

Season

Season the grits with 1.5 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon hot sauce if using. Taste and adjust salt, pepper, or hot sauce as desired.

Rest briefly

Let grits sit off heat for 2–3 minutes to thicken slightly. If mixture becomes too thick, stir in 1–3 tablespoons warm milk to reach desired spoonable consistency.

Transfer grits to a warmed serving bowl. Stir in an additional tablespoon of butter if you like them extra rich.

Garnish with 2 tablespoons chopped fresh chives or green onions. Serve immediately while hot as a side to fried or grilled proteins, or as a base for shrimp, greens, or a fried egg.