In a large pot, bring 4 cups of water and 1 cup of milk or broth to a rolling boil. Stir in 2 tablespoons of unsalted butter and a pinch of salt, then gradually whisk in 1 cup of grits. Simmer for 20 minutes, stirring occasionally until creamy, then fold in 1 cup of sharp cheddar cheese until melted.

In a skillet, heat 2 tablespoons of extra virgin olive oil and 1 tablespoon of butter over medium heat. Sauté 1 diced onion, 1 diced bell pepper, and 1 cup of diced celery for 5 minutes. Add 3 minced garlic cloves and half of your Creole seasoning, cooking for another minute.

Stir in 2 cups of cleaned crawfish, the remaining Creole seasoning, black pepper, garlic powder, onion powder, and cayenne. Pour in 1 cup of beef broth and bring to a boil. Reduce heat and simmer for 5 minutes.

Spoon the creamy grits into bowls, add the crawfish mixture on top, and garnish with chopped green onions. Serve with hot sauce on the side.