Cover partially and simmer, stirring frequently, for 20–25 minutes until grits are tender and thickened. If grits become too thick, stir in up to 1/2 cup additional water or milk to reach desired consistency.

Finish with butter and cheeses

Remove from heat and stir in 2 tbs unsalted butter, 1 cup grated sharp cheddar, 2 oz softened cream cheese, 1 tsp minced garlic, 1 tsp black pepper, and 1/2 tsp smoked paprika until fully melted and incorporated. Taste and adjust salt and pepper.

Optional Toppings (N Somthin Style)

Prepare bacon and greens

If using bacon, cook 4 slices in a skillet over medium heat until crispy; drain on paper towels and chop. In the same skillet, discard most fat leaving about 1 tsp, add 1 cup washed greens and sauté until wilted (2–3 minutes). Season lightly with salt and pepper.

Assemble and serve

Divide grits between 4 bowls. Top each with chopped crispy bacon, 1/4 cup sautéed greens (or a portion of the cup total), a drizzle of pickled jalapeños (about 1/2 tbsp per bowl if using), a sprinkle of sliced green onions, and a small dash of hot sauce to taste. Serve hot.