Cheddar Grits Recipe

Bring liquids to a simmer

In a medium saucepan, combine the chicken broth and whole milk. Bring to a gentle simmer over medium heat — do not let it boil hard.

Add grits slowly

Whisk in the stone-ground grits slowly to the simmering liquid to prevent lumps. Reduce heat to low.

Simmer and stir

Cook, uncovered, stirring frequently with a wooden spoon or silicone spatula, until the grits are creamy and tender, 20–25 minutes for stone-ground grits (follow package timing if using quick or regular grits and adjust). If the mixture becomes too thick, add up to 1/2 cup extra warm milk or broth, 1 tablespoon at a time.

Season

Stir in the butter, salt, and freshly ground black pepper. Taste and adjust seasoning as needed.

Temper and add cheeses

With the heat on low, add the softened cream cheese and whisk until incorporated and smooth. Gradually stir in the grated sharp cheddar (and optional Parmesan) a handful at a time until fully melted and the mixture is glossy and smooth. Avoid high heat to prevent grainy cheese.

Finish flavors

Stir in the hot sauce, cayenne, and chopped chives. Adjust spiciness and seasoning to taste. Keep the grits warm on the lowest heat or in a warm oven (200°F / 95°C) if not serving immediately.

Spoon the cheddar grits into shallow bowls or small ramekins. Top with optional crispy bacon or sautéed shrimp/mushrooms if using. Sprinkle additional chives or a little extra grated cheddar or Parmesan as desired.

Serve immediately so the grits remain creamy. Leftovers can be refrigerated for up to 3 days and gently reheated with a splash of milk or broth to restore creaminess.