Ingredients
Method
- Combine water, milk, butter, and salt in a large pot. Bring to a low boil over medium-high heat, stirring frequently.
- Slowly whisk in the grits. Reduce heat to low and continue whisking for one minute.
- Cover the pot and stir every 4 to 5 minutes, scraping the bottom to prevent sticking or burning.
- Cook for 25 to 30 minutes until the grits reach a thick, creamy consistency.
- Transfer the hot grits to a serving bowl and top with a slice of butter.
Cheese Grits (Optional)
- Stir in one cup of cheese once the grits are fully cooked and still hot.
Nutrition
Notes
Texture Secrets: I love using half-and-half instead of plain milk when I want an even more decadent finish, though the milk and water ratio in this recipe is my go-to for a balanced everyday breakfast.
Preventing Scorch:
I learned the hard way that you cannot walk away for too long: make sure you really scrape the bottom of the pot with a wooden spoon every few minutes to keep those grits from sticking and burning.
Flavor Boosters: While I usually stir in cheddar, I have found that a sprinkle of fresh cracked black pepper and some crumbled bacon on top makes these feel like a complete meal.
Reheating Tips: Grits tend to firm up quite a bit in the fridge, so when I reheat leftovers the next day, I always add a splash of warm milk and whisk it vigorously to bring back that original creamy texture.
Cheese Choices: I personally think a sharp white cheddar gives the best bite, but I have experimented with smoked gouda and it adds a wonderful depth that surprises everyone at the table.
Whisking Technique: I always pour the grits in a very slow, steady stream while whisking constantly because it is the only way I have found to guarantee there are absolutely no lumps in the final pot.