Ingredients:

  • 3 cups Water
  • 1 cup Low-Sodium Chicken or Vegetable Stock
  • 1 teaspoon Coarse Sea Salt
  • 1 cup Stone-Ground Grits (or medium-grind)
  • 4 tablespoons Unsalted Butter
  • 1/2 cup Whole Milk or Half-and-Half (or Heavy Cream)
  • 1 cup Sharp Cheddar Cheese, grated (or Gruyère/Monterey Jack)
  • Freshly Cracked Black Pepper, to taste

Instructions:

  1. Combine Liquids: Pour the water and chicken/vegetable stock into a heavy-bottomed saucepan. Add the 1 teaspoon of coarse salt.
  2. Bring to a Roaring Boil: Place the saucepan over high heat and bring the liquid mixture to a full, rolling boil.
  3. The Whisking Trick: Reduce the heat slightly (to medium-high) and slowly whisk the grits into the boiling liquid. Continue whisking vigorously for about 30 seconds until the mixture is uniform and free of clumps.
  4. Reduce Heat and Cover: Immediately reduce the heat to the absolute lowest setting. The mixture should maintain only a gentle burble. Cover the saucepan tightly.
  5. Cook and Stir: Cook for 35–45 minutes. Crucially, lift the lid and stir thoroughly with a wooden spoon every 5–7 minutes, scraping the bottom of the pot to prevent the grits from sticking and scorching.
  6. Check for Doneness: The grits are ready when they have thickened significantly, are smooth and creamy (not grainy), and have pulled away slightly from the sides of the pot.
  7. Add Dairy: Remove the saucepan from the heat. Stir in the 4 tablespoons of butter until fully melted and incorporated. Then, stir in the milk or cream.
  8. Incorporate Cheese: Add the grated cheese, folding it into the hot mixture until it melts completely and the grits achieve a perfect, gooey consistency.
  9. Final Seasoning: Taste the grits. Adjust seasoning with additional salt and plenty of freshly cracked black pepper. If the grits seem too thick, stir in a splash more hot water or milk. Serve immediately.