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)
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.
