Bring milk to a simmer in a large heavy saucepan over high heat. Add salt and sugar, and slowly whisk in the grits along with 2 cups water into the pot. Stir and return to a boil. Reduce heat to medium low and cook, stirring often, until grits are thick, tender, and creamy, about 10 minutes. Stir in 4 tablespoons butter.
Melt 2 tablespoons butter in a medium skillet over medium high heat. Stir in sorghum and strawberries; reduce heat to medium low and simmer 2 minutes, stirring occasionally, until berries are softened.
Divide grits evenly among bowls and top each with strawberries and pan juices. Stir together pecans and cinnamon; sprinkle over top.