Ingredients
Method
Bring Liquid to Boil
- In a large heavy-bottomed saucepan (3–4L), combine 960ml milk, 240ml water, and 5g salt. Bring to a boil over medium-high heat, stirring occasionally and scraping the bottom to prevent scorching—milk can catch quickly in thin pans.
Add Grits and Simmer
- Once boiling, reduce heat to low and whisk in 200g stone-ground grits in a steady stream to prevent lumps. Reduce heat to very low, cover partially, and simmer 25–30 minutes, stirring every 5–7 minutes and scraping the bottom. Grits are done when tender and creamy with no hard bite; if still firm, cook 5–10 minutes longer.
Enrich with Dairy
- Remove from heat and stir in 60g butter, 90g Parmesan, and 60ml cream. Mix vigorously until butter and cheese fully melt and emulsify into a smooth, glossy texture. If it tightens too much, loosen with a small splash of warm milk and stir until creamy.
Season and Serve
- Season with 2g black pepper and 1g garlic powder. Taste and adjust salt if needed. Garnish with 15g chives and serve immediately while creamy.
Notes
Stone-ground grits take time, but the texture is worth it. Instant grits cook faster but won’t develop the same creamy body; if you substitute, your time will change and the result will be less rich. Keep the low simmer and stir pattern regardless.
Stirring is what prevents both sticking and uneven thickening. Grits settle fast and can scorch underneath without obvious warning. Set a timer to stir every 5–7 minutes so you don’t forget.
Cover partially, not fully. Full coverage can trap steam and cause sputtering bubbles that spit hot grits; fully uncovered can reduce too fast and thicken before the grains are tender. Partial cover is the stable middle ground.
Storage: refrigerate up to 4 days. Reheat slowly with milk or water, stirring frequently to re-smooth; microwaving works if you add liquid and stir often, otherwise it sets into thick blocks.