Why This Recipe Works

We were inspired by the flavor of macaroni and cheese for these extra-savory grits, which we cooked in a mixture of milk and water for both creaminess and hydration. Worcestershire sauce, Dijon mustard, and hot sauce added tang and complexity, which helped cut through the heavy creaminess of the grits. Similarly, we found that most cheeses tasted too bland and rich when mixed into the grits; using extra-sharp cheddar and a little Parmesan kept the flavors noticeably sharp and cheese-forward.

Before You Begin

We developed this recipe with widely available Quaker Old Fashioned Grits. If you use our winning grits (Anson Mills Pencil Cob Grits), or other more coarsely ground grits, you will need to increase the simmering time in step 1 to about 50 minutes.

Instructions

Bring milk, water, salt, and pepper to boil in medium saucepan over medium-high heat. Slowly whisk in grits. Reduce heat to low, cover, and simmer, whisking often, until grits are thick and creamy, about 25 minutes. (Add extra water, 2 tablespoons at a time, if grits become too stiff while cooking.)

Whisk cheddar, Parmesan, butter, mustard, hot sauce, and Worcestershire into grits until cheese is melted, about 1 minute. Off heat, season with salt, pepper, and hot sauce to taste. Serve.