The Only Grits Recipe You Need: Velvety Texture

In a heavy-bottomed saucepan, combine the water, milk, and salt. Bring to a gentle boil over medium-high heat.

Slowly rain the stone-ground grits into the boiling liquid while whisking constantly to avoid lumps.

Turn the heat down to the lowest possible setting and cover the pot with a lid.

Cook for 30–40 minutes. Every 10 minutes, uncover and give the grits a vigorous stir with a wooden spoon, scraping the bottom and sides.

Test for tenderness. If the grits are too thick before they are soft, whisk in an extra 1/4 cup of warm milk or water.

Remove from heat. Stir in the butter and cream cheese until fully melted. Fold in the shredded cheddar cheese and black pepper.

Cover and let the grits rest for 5 minutes before serving to allow the starches to set into a velvety consistency.