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Cheese Grits


2 ½ cups whole milk
2 ½ cups water
¾ tablespoon butter
1 cup yellow grits
Kosher salt, to taste
Ground black pepper
6 ounces cheddar cheese, grated on a box grater


Heat the milk, water and butter in a sauce pot until steaming. Slowly whisk in the grits. Season to taste with salt and pepper. Bring the grits to the lowest simmer possible and cook until the mixture is thickened and creamy, at least 20-30 minutes. The longer you cook the grits, the creamier they will be. Stir in the cheddar cheese before serving and taste for seasoning.