Cheddar Grits Recipe

Boil liquids

In a medium heavy-bottomed saucepan bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Add 1 teaspoon sea salt and 1/2 teaspoon black pepper to the liquid.

Add grits gradually

Slowly whisk in 1 cup coarse or stone-ground grits, reducing heat immediately to low to maintain a gentle simmer. Whisk constantly for the first 1–2 minutes to prevent lumps.

Simmer and stir

Cover the pot with the lid slightly ajar. Simmer on low, stirring every 2–3 minutes, until grits are thickened and tender. For stone-ground grits this takes about 20–30 minutes; for quicker grits it may take 5–7 minutes. If the mixture becomes too thick, add up to 1/2 cup additional water or milk in small increments.

Finish with butter and cheeses

Once grits are tender and creamy, remove the pan from heat. Stir in 3 tablespoons unsalted butter until melted and incorporated. Add 2 ounces cream cheese (if using) and stir until smooth.

Add cheddar

Gradually fold in 2 cups freshly grated sharp cheddar cheese, stirring until the cheese is fully melted and the grits are smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.

Optional seasoning and garnish

If you like a touch of heat, stir in 1 teaspoon hot sauce. Spoon grits into a serving bowl and sprinkle with 2 tablespoons chopped chives or green onions. Serve immediately while hot.