Equipment
Ingredients
Base Liquids and Grains
- 480 ml water
- 480 ml whole milk
- 4 g kosher salt
- 150 g stone-ground grits
Finishing Ingredients
- 45 g unsalted butter, cubed
- 100 g sharp cheddar cheese, freshly grated
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 396 kcal
- Protein
- 13 g
- Carbohydrates
- 36 g
- Fat
- 22 g
- Fiber
- 1 g
- Sugar
- 6 g
- Sodium
- 602 mg
- Saturated Fat
- 13 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 36 mg
- Potassium
- 242 mg
- Calcium
- 323 mg
- Iron
- 0.6 mg
- Magnesium
- 31 mg
- Phosphorus
- 253 mg
- Zinc
- 1.5 mg
- Vitamin A
- 203 mcg
- Vitamin D
- 1.6 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.22 mg
- Niacin
- 0.6 mg
- Folate
- 8 mcg
- Water
- 231 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a heavy-bottomed saucepan, combine the water, whole milk, and kosher salt. Bring the mixture to a gentle boil over medium-high heat at approximately 100C/212F, watching carefully so the milk does not foam up and boil over.
Gradually pour the stone-ground grits into the boiling liquid in a slow, steady stream with one hand while continuously whisking with the other. Continue to whisk vigorously for 2 minutes to ensure no lumps form as the starches begin to swell.
Reduce the heat to the lowest setting to maintain a bare simmer. Cover the saucepan and cook for 25 minutes. Remove the lid to whisk the grits thoroughly every 5 minutes, paying special attention to the bottom corners of the pan to prevent scorching.
Remove the saucepan from the heat. Fold in the cubed unsalted butter, freshly grated cheddar cheese, and cracked black pepper. Stir continuously with a silicone spatula until the butter and cheese are entirely melted and integrated, resulting in a glossy, rich texture. Taste and adjust salt if necessary.
Chef's Notes
- Always use true stone-ground grits for the most authentic texture and robust corn flavor. Quick or instant grits are milled entirely differently, lacking the germ and hull, which strips them of their natural sweetness and rustic mouthfeel.
- The standard ratio for stone-ground grits is roughly 4 parts liquid to 1 part grits by volume. However, older or thirstier batches of corn might require an extra splash of warm milk at the end to loosen the consistency to your preference.
- Cooking the grits with a 50/50 mixture of milk and water provides deep creaminess and flavor without becoming overly heavy or scorching as rapidly as pure whole milk would on the stove.
- Grate your own cheese from a block rather than using pre-shredded bagged cheese. Pre-shredded cheese contains anti-caking agents like cellulose that can make your final dish grainy rather than smoothly emulsified.
Storage
Refrigerator: 3 days — Grits will solidify when chilled. Cover tightly to prevent a skin from forming.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or water and whisking continuously until smooth and warm.
Troubleshooting
Lumpy texture
Cause: Grits were dumped into the liquid too quickly or whisking was insufficient during the initial addition.
Fix: Whisk vigorously off the heat, or use a silicone spatula to press the lumps against the hot side of the saucepan to break them apart.
Prevention: Pour grits in a very slow, steady stream while maintaining constant and vigorous whisking.
Grits sticking and burning on the bottom of the pot
Cause: Heat was left too high during the simmer phase or stirring was neglected.
Fix: Do not scrape the bottom. Carefully pour the unburnt top layer of grits into a fresh pot, leaving the scorched layer behind, and continue cooking.
Prevention: Always use a heavy-bottomed pot to distribute heat evenly, keep the stove on the lowest setting, and stir frequently.
Cultural Context
Grits have profound historical roots in Native American culinary traditions, originally prepared by Indigenous peoples who ground dried corn in stone mills to create a nourishing, hearty porridge. Through centuries of agricultural exchange, this technique was adopted and adapted throughout the American South. Today, grits stand as a beloved cornerstone of Soul Food and Southern American cuisine, evolving from a simple subsistence grain into a culturally significant dish often elevated with rich dairy and paired with savory elements like wild-caught shrimp, hearty grillades, or braised greens.
