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1
Bring the liquid — 1 litre water, or up to 250 ml replaced by whole milk — to a steady simmer in a heavy-based saucepan over medium heat. Add 1 tsp fine salt. The pot is ready when small bubbles break continuously at the surface.
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2
Pour the stone-ground grits in a slow, steady stream, whisking constantly to prevent lumps from forming. Once the grits are fully incorporated, reduce the heat to the lowest setting. The mixture will thicken visibly within the first two minutes.
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3
Cook for 30 to 45 minutes, stirring regularly — every 3 to 4 minutes — with a wooden spoon, drawing across the base and sides of the pan to prevent the starch from settling and scorching. This step is where the dish lives or dies: insufficient stirring allows the starch to scorch on the base, introducing bitterness and a gluey texture that cannot be corrected. The grits are done when individual particles are tender but still perceptibly present, the porridge pulls away cleanly from the sides of the pan with each stroke, and a deep, genuine corn aroma rises from the pot.
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4
Remove from the heat. Add the butter in pieces and stir until fully melted and absorbed. Taste and adjust salt — grits without enough salt read as paste rather than porridge. For cheese grits, fold in the grated sharp cheddar now and stir until the cheese is fully melted and the mixture is uniform.
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5
Serve immediately. The consistency should be thick enough to mound briefly on the plate, yet loose enough to spread slowly under its own weight. If the grits have thickened beyond this point, stir in a splash of hot water or warm milk to restore the correct body.