How to Make It
Bring 4 cups water, 1 cup whole milk, and 1 1⁄4 tsp. kosher salt to a boil in a medium saucepan over medium-high. Gradually whisk in 1 cup uncooked stone-ground grits; return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until creamy and thickened, 25 to 30 minutes. Stir 2 cups fresh corn kernels (about 4 ears) into grits during last 5 minutes of cooking.
Remove from grits heat, and stir in 3⁄4 cup whole buttermilk, 2 Tbsp. unsalted butter, 4 oz. chèvre (goat cheese), crumbled (about 1⁄2 cup), and 1⁄3 cup chopped fresh chives into warm grits just before serving.