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Ingredients
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Grits Base
Cheese & Finish
Method
Grits Base
- 1
- 2
Add grits
Slowly whisk in 1 cup Logan Turnpike stone-ground grits so they do not clump. Immediately reduce heat to low so the mixture is at a gentle simmer.
- 3
Simmer and stir
Cook the grits, uncovered or partially covered, stirring frequently with a wooden spoon or silicone spatula to prevent sticking. Simmer for 20–25 minutes, until the grits are thick, tender, and creamy. If the mixture gets too thick before the grits are tender, add up to 1/2 cup additional warm water or milk, a few tablespoons at a time.
- 4
Finish with butter and seasoning
When grits are tender, stir in 2 tablespoons unsalted butter and 1/2 teaspoon freshly ground black pepper until melted and incorporated.
Cheese & Finish
- 5
Temper and add cheese
Reduce the heat to very low. Add the 1 1/2 cups finely grated sharp Cheddar a handful at a time, stirring constantly so the cheese melts smoothly into the hot grits and does not seize. If using, stir in 2 tablespoons cream cheese now for extra silkiness.
- 6
- 7
Rest and serve
Remove the saucepan from heat and let the grits rest 2 minutes to thicken slightly. Spoon into bowls and garnish with chopped chives or green onions if desired. Serve hot.
