Anson Mill Cheddar Grits Recipe

Bring to a boil

In a medium heavy-bottomed saucepan combine 4 cups water and 1 teaspoon of the kosher salt. Bring to a rolling boil over high heat.

Add grits

Slowly whisk in 1 cup Anson Mills grits in a steady stream to the boiling water to prevent lumps.

Simmer and stir

Reduce heat to low (bare simmer). Cook, uncovered but partially covered with a lid tilted to allow steam to escape, stirring every 3–5 minutes, until the grits are very tender and have thickened, about 25–35 minutes. If the mixture becomes too thick or dries out, add up to 1/2 cup additional warm water or milk during cooking.

Finish with milk and butter

When grits are tender, stir in 1 cup whole milk, 3 tablespoons unsalted butter, and the remaining 1/2 teaspoon kosher salt. Continue to cook gently 2–3 minutes to heat through and incorporate the milk and butter.

Temper and add cheeses

Remove the pot from heat. Allow grits to cool for 1 minute, then stir in 1.5 cups grated sharp cheddar and 2 ounces softened cream cheese in handfuls until fully melted and smooth. If you chose to use 2 tablespoons grated Parmesan, add it now and stir to combine.

Adjust seasoning

Taste and adjust salt as needed (Anson Mills grits and cheeses can affect salt level). Add 1/2 teaspoon freshly ground black pepper, stir thoroughly.

Rest and serve

Let the grits rest off heat for 2 minutes to thicken slightly. Spoon into warmed bowls and finish with a pat of butter if desired and a scattering of finely sliced chives. Serve immediately.