Cheddar Grits Recipe

Bring liquids to a simmer

In a medium saucepan, combine 4 cups cold water, 1 cup milk, and 1 teaspoon fine sea salt. Bring to a gentle simmer over medium heat. Stir occasionally to prevent scorching.

Add grits slowly

Once the liquid is simmering, reduce heat to low. Slowly whisk in 1 cup stone-ground grits in a steady stream to prevent lumps.

Cook slowly, stirring often

Cook the grits over low heat, stirring frequently (every 1–2 minutes) with a wooden spoon or heatproof spatula to prevent sticking. Continue cooking until the grits are thick, creamy, and the grains are tender — 20 to 30 minutes for most stone-ground grits (check package for exact time). If the mixture becomes too thick, add up to 1/2 cup extra water or milk in small increments to reach desired consistency.

Finish with butter and cheese

When the grits are tender and creamy, remove the pan from heat. Stir in 2 tablespoons unsalted butter until melted. Then stir in 1.5 cups grated sharp cheddar cheese a handful at a time until fully melted and incorporated. If using, stir in 1/4 cup cream or half-and-half for extra richness. Season with 1/2 teaspoon freshly ground black pepper and taste; add more salt if needed.

Spoon the cheddar grits into bowls, sprinkle with 2 tablespoons chopped chives or scallions, 1/4 cup crumbled cooked bacon, and an extra 1/4 cup grated cheddar if desired. Serve hot.