Cheese Grits
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings
Photo by Lynne Calamia
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- 2 cups whole milk
- 2 cups water
- 1 1/2 teaspoons kosher salt
- 1 cup stone-ground cornmeal
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 ounces sharp cheddar cheese, shredded
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings
Procedure
- Combine the milk, water, and salt in a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continuously whisking. As soon as all of the cornmeal has been incorporated, decrease the heat to low and cover.
- Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook until mixture is creamy, 20 to 25 minutes.
- Remove from heat, add the pepper and butter, and whisk to combine. Gradually whisk in the cheese a little at a time. Serve immediately.
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