Anson Mill Grits Recipe

Measure and Heat Liquids

Combine 4 cups water and 1 cup milk in a medium heavy-bottomed saucepan. Add 1 teaspoon of the kosher salt. Bring liquid to a gentle simmer over medium heat; do not boil vigorously.

Add Grits Slowly

Reduce heat to low. Slowly whisk in 1 cup Anson Mills grits, adding in a steady stream to prevent lumps. Stir constantly with a wooden spoon or heatproof spatula until fully incorporated.

Simmer Slowly

Maintain a very gentle simmer. Cook uncovered, stirring frequently and scraping the bottom and sides, for 25–35 minutes until the grits are tender and have a creamy consistency. If the grits thicken too much before they're tender, add up to 1/2 cup additional hot water or milk, a few tablespoons at a time.

Finish with Butter and Cheese

Once the grits are tender, remove from heat. Stir in 3 tablespoons unsalted butter until melted. Add 1 cup grated sharp cheddar cheese in two additions, stirring until melted and smooth. If using, stir in 2 tablespoons cream for extra richness. Taste and add the remaining 1/4 teaspoon kosher salt if needed and 1/2 teaspoon freshly ground black pepper.

Adjust Consistency

If the grits are too stiff for your preference, loosen with a splash of hot water or extra milk, 1 tablespoon at a time, until you reach desired creaminess.

Prepare garnishes while grits finish cooking: cook bacon until crispy, drain on paper towels and chop. Chop fresh chives. Stir 1 teaspoon hot sauce into the finished grits for a touch of heat if desired, or pass hot sauce at the table.

To serve, spoon grits into warmed bowls, top with chopped bacon and a sprinkle of chives. Serve immediately while hot.