Cheese Grits

Ingredients

• 4 cups water (or 3 cups water + 1 cup whole milk for extra creaminess)

• 1 tsp kosher salt, plus more to taste

• 1 cup stone-ground grits (not instant)

• 2 tbsp unsalted butter

• 1 to 1 1/2 cups sharp cheddar cheese, freshly grated

• 1/4 tsp black pepper

• Pinch of cayenne (optional)

Instructions

1. Bring the water (and milk, if using) to a gentle boil in a medium saucepan. Stir in the salt.

2. Slowly whisk in the grits in a steady stream to prevent lumps.

3. Reduce heat to low. Cook, stirring often, until thick and tender, 20–30 minutes (stone-ground can vary). If they get too thick before tender, add a splash of water or milk and keep cooking.

4. Turn off the heat. Stir in the butter until melted.

5. Add the cheddar a handful at a time, stirring until fully melted and smooth.

6. Season with black pepper and cayenne (if using). Taste and adjust salt. Serve hot.

Notes & Variations

• Extra rich: Swap part of the liquid for milk or use half-and-half.

• Cheese swap: Try pimento cheese, pepper jack, or a mix of cheddar + smoked gouda.

• Add-ins: Crumbled breakfast sausage or bacon, sliced scallions, or a fried egg on top.

• Make-ahead: Reheat gently with a splash of water or milk, stirring until creamy again.