Stone Ground Gouda Grits Recipe

Toast the grits (optional)

Place a medium heavy-bottomed saucepan over medium heat. Add the dry stone-ground grits and toast, stirring constantly, 2–3 minutes until they smell nutty. This step deepens flavor but can be skipped.

Bring water and milk to a simmer: In the same saucepan, add 4 cups water and 1 cup whole milk. Bring to a gentle simmer over medium heat. Watch carefully so it doesn't boil over.

Add salt and add grits: Slowly whisk in 1 cup stone-ground grits to the simmering liquid to prevent lumps. Reduce heat to low so the liquid is barely simmering.

Cook low and slow: Cook the grits, uncovered or partially covered, stirring frequently (every 2–3 minutes) to prevent sticking, until tender and thickened—this typically takes 25–40 minutes for stone-ground grits depending on grind coarseness. If mixture becomes too thick before grits are tender, add hot water or milk, 2 tablespoons at a time, to maintain a creamy consistency.

Finish with butter, cream cheese and seasonings: Once the grits are tender, stir in 2 tablespoons unsalted butter, 2 tablespoons softened cream cheese, 1.25 teaspoons kosher salt (adjust to taste), and 1/2 teaspoon freshly ground black pepper. Stir until fully incorporated and creamy.

Temper and add cheeses: Remove the pot from the heat. Gradually stir in 1 1/2 cups grated aged Gouda a handful at a time, allowing it to melt into the hot grits—this prevents the cheese from seizing. Once Gouda is incorporated, stir in 1/4 cup finely grated Parmesan.

Adjust texture and richness: If the grits are too stiff, stir in up to 1 tablespoon extra butter or 1–2 tablespoons hot milk to reach desired creaminess. Taste and adjust salt and pepper. If using hot sauce, stir in 1 teaspoon now for a gentle kick.

Plate and garnish: Spoon the grits into bowls. Sprinkle chopped chives or green onions (about 2 tablespoons) over each bowl. Optionally top with an extra pat of butter or a small sprinkle of grated Gouda for presentation.

Serve: Serve immediately while hot and creamy. Grits will thicken as they cool; if reheating, add a splash of milk or water and stir over low heat until loosened.