Gouda Grits Recipe

Boil water

In a medium heavy-bottomed saucepan, bring 4 cups water and 1 teaspoon fine sea salt to a rolling boil over high heat.

Add grits slowly

Reduce heat to medium-low. Slowly whisk in 1 cup Hickory Grove Farm stone-ground grits to the simmering water to prevent lumps.

Simmer and stir

Cook the grits at a low simmer, stirring frequently with a wooden spoon or heatproof spatula to prevent sticking. For stone-ground grits this will take about 25–35 minutes until the grits are thickened, creamy, and the individual grains are tender but not mushy. If the grits thicken too fast, add up to 1/2 cup additional water or milk and stir to reach the desired consistency.

Temper with milk and butter

When the grits are tender and mostly thickened (after roughly 20–30 minutes), stir in 3 tablespoons unsalted butter until melted and glossy. Then stir in 1 cup whole milk a little at a time to loosen the texture and add creaminess; continue to cook 2–3 minutes to incorporate.

Add cheeses

Remove the saucepan from heat. Stir in 1 cup finely shredded aged Gouda and 1/2 cup shredded sharp cheddar (if using) in small handfuls, stirring until fully melted and the mixture is smooth. If the cheese seems too thick, add 1–2 tablespoons milk to reach the desired creamy consistency.

Season

Taste and adjust seasoning with 1/2 teaspoon freshly ground black pepper and additional salt if needed. Stir in 1 teaspoon hot sauce if you want a touch of heat.

Spoon the hot Gouda grits into warmed bowls or onto plates. Garnish with 2 tablespoons chopped chives or scallions and 1/2 cup crispy bacon bits or pancetta if desired. Serve immediately while very creamy.

Storage note: Leftover grits thicken as they cool. To reheat, add a splash of milk or water and warm gently over low heat, stirring until smooth.