📝 About This Recipe
This recipe celebrates the soul of Southern coastal cooking, transforming humble dried corn into a velvety, soul-warming masterpiece. By using stone-ground heirloom grits and a slow-simmering technique, we unlock a deep, toasted corn flavor that instant varieties simply cannot match. Finished with heavy cream and sharp white cheddar, these grits are the ultimate comfort food—rich, creamy, and quintessentially Southern.
🥗 Ingredients
The Grains
- 1 cup Stone-ground white or yellow grits (not instant or quick-cooking)
Cooking Liquid
- 2 cups Whole milk (provides creaminess)
- 2 cups Filtered water (can substitute chicken stock for extra savoriness)
- 1.5 teaspoons Kosher salt (adjust to taste)
- 1 piece Bay leaf (dried)
The Finish
- 4 tablespoons Unsalted butter (high-quality European style preferred)
- 1/4 cup Heavy cream (for a luxurious mouthfeel)
- 1 cup Sharp white cheddar cheese (freshly grated)
- 1/2 teaspoon Freshly cracked black pepper
- 1 pinch Cayenne pepper (optional, for a subtle heat)
For Garnish
- 2 tablespoons Fresh chives (finely minced)
- 1 tablespoon Extra butter (melted for drizzling)
👨🍳 Instructions
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1
Begin by rinsing your stone-ground grits in a large bowl of cold water. Swirl them around and use a fine-mesh skimmer to remove any chaff or hulls that float to the surface; this ensures a perfectly smooth texture.
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2
In a heavy-bottomed 3-quart saucepan or a Dutch oven, combine the 2 cups of milk, 2 cups of water, kosher salt, and the bay leaf.
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3
Bring the liquid to a gentle boil over medium-high heat. Watch closely to ensure the milk does not boil over.
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4
Slowly whisk in the grits in a steady stream. Constant whisking during this initial stage is critical to prevent clumps from forming.
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5
Continue to whisk for 2-3 minutes as the mixture returns to a boil and begins to thicken slightly.
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6
Reduce the heat to the lowest possible setting. You want a very low simmer—just the occasional bubble breaking the surface.
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7
Cover the pot tightly with a lid. This traps the steam and helps the corn starch granules hydrate fully.
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8
Cook for 45 to 60 minutes, whisking vigorously every 10 minutes. Be sure to scrape the bottom and corners of the pot where the grits tend to stick.
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9
As the grits cook, if they become too thick or 'stiff' before they are tender, whisk in an additional 1/4 cup of warm water or milk.
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10
Test for doneness: the grits should be creamy and tender with no 'bite' or crunch remaining. Once they reach this stage, remove the bay leaf.
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11
Whisk in the 4 tablespoons of butter, one tablespoon at a time, until fully incorporated and glossy.
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12
Stir in the heavy cream and the grated sharp cheddar cheese. Fold gently until the cheese is completely melted and the grits look like velvet.
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13
Season with the black pepper and cayenne. Taste one final time and add more salt if the corn flavor hasn't fully popped.
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14
Turn off the heat and let the grits rest, covered, for 5 minutes before serving. This allows the texture to set perfectly.
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15
Spoon into warm bowls, drizzle with a little extra melted butter, and top with fresh chives.
💡 Chef's Tips
Always use stone-ground grits for the best texture; avoid 'instant' or 'quick' grits which lack the essential corn oils and toothsome bite. If your grits are still crunchy after 45 minutes, keep adding small splashes of liquid and simmering; heirloom corn varieties vary in hydration time. For the creamiest results, use a whisk rather than a spoon to break up starch molecules and create a smooth emulsion. Don't skimp on the salt; corn is naturally bland and requires proper seasoning to bring out its sweetness. To reheat leftovers, add a splash of milk and heat gently on the stovetop, whisking constantly to restore the creamy consistency.
🍽️ Serving Suggestions
Serve alongside classic Lowcountry Shrimp and Gravy for a traditional coastal breakfast. Pair with crispy pan-fried catfish and a side of collard greens for a hearty Southern dinner. Top with a fried egg and crumbled applewood smoked bacon for the ultimate brunch bowl. Serve as a base for braised short ribs or pot roast to soak up the savory juices. Enjoy with a glass of iced sweet tea or a crisp, cold pilsner to cut through the richness.