Cheddar Grits Recipe

Boil liquids

In a medium saucepan bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Add 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper.

Add grits

Slowly whisk in 1 cup stone-ground yellow grits, whisking constantly to prevent lumps. Reduce heat to low so the mixture simmers gently (small bubbles).

Simmer

Cook uncovered, stirring frequently with a wooden spoon or heatproof spatula to prevent sticking, until grits are thick, creamy and tender, about 20–25 minutes for stone-ground grits (check package for exact time). If grits become too thick before they are tender, add up to 1/2 cup more warm water or milk, 2 tablespoons at a time, stirring to incorporate.

Finish with butter

When grits are tender and have a creamy consistency, remove pan from heat and stir in 3 tablespoons unsalted butter until melted and incorporated.

Temper cheeses

Allow the grits to sit off heat for 1 minute to reduce extreme heat, then add 2 ounces softened cream cheese in small pieces and 1.5 cups freshly grated sharp cheddar a handful at a time, stirring until fully melted and smooth. If the cheese seems to seize or the mixture separates, stir in 1–2 tablespoons warm milk to bring it back together.

Adjust seasoning & add optional ingredients

Taste and adjust salt and pepper as needed. Stir in 1 teaspoon hot sauce if using for a touch of heat. Fold in 2 tablespoons chopped chives or scallions and 3 tablespoons crumbled cooked bacon if using, reserving a pinch of each for garnish.

Serve

Spoon the cheddar grits into warmed shallow bowls or a serving dish. Garnish with remaining chives/scallions and bacon. Serve immediately while very hot and creamy. If held, reheat gently over low heat with a splash of milk, stirring frequently, until smooth.