Cheddar Grits Recipe

Bring liquids to a simmer

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle simmer over medium heat. Stir once or twice to distribute heat evenly.

Add grits

Slowly pour 1 cup stone-ground grits into the simmering liquid while whisking continuously to prevent lumps.

Simmer and stir

Reduce heat to low so the grits maintain a gentle simmer. Cook, uncovered, stirring frequently with a wooden spoon or heatproof spatula to prevent sticking, for 20–30 minutes until thick and creamy. If grits absorb too much liquid and become overly stiff, add up to 1/2 cup extra water or milk gradually to reach desired consistency.

Season and finish base

When grits are tender and creamy, remove from heat. Stir in 3 tbsp unsalted butter, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until butter melts and is fully incorporated.

Temper cheeses

Allow grits to sit off heat for 1 minute so temperature drops slightly (this prevents cheese from becoming stringy).

Incorporate cheeses

Add 1.5 cups freshly grated sharp cheddar and 2 tbsp cream cheese to the warm grits. Stir vigorously until cheeses melt and the mixture is smooth and velvety. If mixture seems too stiff, stir in up to 2 tbsp additional milk.

Adjust seasoning

Taste and adjust seasoning with additional kosher salt if needed. Stir in 1 tsp hot sauce for a gentle tang and heat. Fold in 2 tbsp sliced chives and 1/4 cup crumbled cooked bacon if using.

Spoon cheddar grits into warm bowls or onto a serving platter. Sprinkle the optional 1/4 cup extra grated cheddar over the top and dust lightly with 1/4 tsp smoked paprika. Garnish with additional chives and more bacon if desired. Serve immediately while warm as a starter portion.