Anson Mills Stone Ground White Grits Recipe

Bring liquid to a simmer

In a medium saucepan, bring 4 cups of water and 1 tsp kosher salt to a gentle simmer over medium-high heat. Do not boil vigorously.

Gradually whisk in grits

Whisk in 1 cup Anson Mills stone-ground white grits slowly to prevent lumps. Reduce heat to low so the pot maintains a gentle simmer.

Cook low and slow

Cook the grits, stirring frequently (every 2–3 minutes) with a wooden spoon or heatproof spatula, until tender and thickened, about 25–35 minutes. Stone-ground grits take longer than instant; if they begin to thicken too quickly before fully tender, add up to 1/2 cup additional hot water or cream and continue cooking until smooth and creamy.

Warm the cream and butter

About 5 minutes before the grits are done, gently warm 1 cup heavy cream and 2 tablespoons unsalted butter in a small saucepan or in the microwave until hot but not boiling. This helps the cream incorporate smoothly.

Incorporate cream and butter

When the grits are tender, slowly stir the warmed cream and butter into the pot. Stir constantly for 1–2 minutes until the mixture is smooth and the texture is creamy.

Add cheese and season

Remove the pot from the heat. Stir in 1 cup shredded white cheddar cheese in small handfuls until fully melted and incorporated. Taste and adjust seasoning with up to 1/2 tsp additional salt and 1/2 tsp freshly ground black pepper, or to taste.

Rest briefly

Let the grits sit off heat for 2 minutes to thicken slightly and allow flavors to meld. If the grits become too thick, loosen with a splash of hot water or additional cream until desired consistency is reached.

Ladle the grits into warmed bowls. Garnish with chopped chives or scallions and an extra sprinkle of grated white cheddar if desired. Serve immediately while hot; grits will firm as they cool.