In a large pot or Dutch pot over medium-high heat, add the water, white corn grits, and salt and stir until combined. Once it begins to boil, turn off the heat and let the grits sit for 15 minutes so that it soaks a bit. NOTE: See Post for the reasoning for this, etc.

Once the time has ended, turn on the heat to medium-high and add the milk, heavy cream, garlic powder, smoked paprika, and Cajun seasoning (optional), whisking regularly to avoid lumps or sticking to the bottom. After the first 10 minutes, reduce heat to medium-low so that it can cook more slowly for the ultimate creaminess.

In the last 5 minutes, add the butter and cheese, whisking until combined and completely smooth. The grits are ready once it thickens, most of the liquid has reduced, becomes creamy, and the grits are al dente when tested. Remove from heat and serve immediately with your favorite protein.

Bon Appétit!

Leftovers can be kept in an air-tight container in the refrigerator for 3-4 days. Re-heat over the stovetop or in a microwave when ready to serve.

To make these grits entirely dairy-free or vegan, just substitute the unsalted butter with vegan butter, the heavy cream with full-fat coconut cream/milk, and the cheese with dairy-free shreds or nutritional yeast.

You can very much use regular cow's milk. However, for less dairy or for the vegan option, you can always use your favorite or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, potato milk, flax milk, etc.

I love using Mild Cheddar cheese; however, you can also use the following: Gouda, freshly grated Parmesan, Sharp Cheddar, Pepper Jack, etc.