Creamy Brunch Cheese Grits

Combine water, whole milk, and kosher salt in a medium saucepan. Bring the mixture to a gentle simmer over medium heat, ensuring the salt dissolves completely.

Gradually whisk stone-ground grits into the simmering liquid while stirring constantly. This technique prevents lumps from forming and ensures even distribution.

Reduce heat to low and maintain a gentle simmer. Cook for 20 to 25 minutes, stirring frequently to prevent sticking. The grits are done when tender and the mixture has thickened to a creamy consistency.

Remove the saucepan from heat. Stir in unsalted butter and cream cheese until both are completely melted and incorporated into the grits.

Add shredded sharp cheddar cheese to the grits. Fold gently until the cheese melts completely and the mixture becomes smooth and creamy throughout.

Season with black pepper and cayenne pepper. Taste and adjust salt as needed. Serve immediately while hot, optionally garnished with additional shredded cheese or fresh chives.