Cheese Grits Recipe

Bring liquid to a simmer

In a medium heavy-bottomed saucepan, combine 2 cups whole milk and 1 cup water. Add 1 teaspoon kosher salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally so milk does not scorch.

Add grits slowly

Once the liquid is simmering, reduce heat to low–medium. Slowly whisk or pour 1 cup Delta Grind stone-ground grits into the simmering liquid in a thin stream while whisking or stirring constantly to prevent lumps.

Cook low and slow

Reduce heat to low so the grits barely bubble. Cook uncovered or partially covered, stirring every 3–5 minutes to prevent sticking, until the grits are tender and creamy. For stone-ground grits this will take about 35–45 minutes. If the mixture thickens too much, add up to 1/4 cup hot water or milk at a time to reach desired consistency.

Finish with butter and seasoning

When grits are tender and creamy, stir in 2 tablespoons unsalted butter. Taste and adjust seasoning with additional salt (if needed) and 1/2 teaspoon freshly ground black pepper.

Temper and add cheese

With the grits off the heat or on the very lowest flame, add 1 cup grated Beecher's New Woman cheese in two additions. Stir after each addition until melted and fully incorporated. If the mixture tightens or seems slightly grainy, stir in up to 2 tablespoons cream a little at a time to loosen and create a glossy texture.

Adjust and flavor

If desired, stir in 1 teaspoon hot sauce for a subtle tang and depth. Taste and adjust pepper and salt if needed (Beecher's can be slightly salty, so add salt sparingly).

Serve

Spoon the cheese grits into warmed bowls. Garnish with 2 tablespoons chopped chives or green onions. Serve immediately while hot and creamy.