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A rolled up screen projector
Course: Breakfast
Keyword: Breakfast, Brunch, Cheese Grits, Sides, Southern

Cheese Grits

ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings
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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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