Cheddar Grits Recipe

Bring liquid to simmer

In a medium heavy-bottomed saucepan, combine 4 cups water and 1 cup whole milk. Add 1 teaspoon salt. Bring the mixture to a gentle simmer over medium heat — do not boil vigorously to avoid scalding the milk.

Add grits slowly

Reduce heat to low. Slowly whisk in 1 cup stone-ground yellow grits in a steady stream while whisking to prevent lumps.

Simmer and stir

Cook the grits at a low simmer, uncovered or partially covered, stirring frequently with a wooden spoon or silicone spatula. Continue for 25–35 minutes, or until the grits are thick, creamy and the grains are tender. If the mixture becomes too thick, add up to 1/2 cup more hot water or milk and stir to loosen.

Finish with butter and seasoning

When the grits are tender, remove from heat and stir in 2 tablespoons unsalted butter, 1/2 teaspoon black pepper, and adjust salt to taste if needed.

Temper and add cheeses

With the pot still warm but off the heat (or on the lowest flame), gradually stir in 1.5 cups grated sharp cheddar, 2 tablespoons softened cream cheese, and 1/4 cup freshly grated Parmesan. Stir continuously until cheeses are fully melted and incorporated, creating a glossy, creamy texture. If the mixture tightens or becomes gluey, add 2–4 tablespoons warm milk or water to loosen.

Adjust flavors

Taste and add up to 1 teaspoon hot sauce if you like a touch of brightness, and more salt or pepper to preference. Stir in half of the chopped chives (reserve the rest for garnish).

Portion the cheesy grits into warmed bowls or small ramekins. Top each serving with reserved chives and optional toppings such as 2 tablespoons crispy bacon or 3 oz sautéed shrimp or mushrooms per serving. Serve immediately while hot.