CHEESE GRITS

Cheese Grits image

Grits get a bad rap, man. Most of the time grits are watery and served with greasy eggs in a diner. Grits can be so much more! By using good-quality coarsely ground grits and cooking them right, you can easily elevate this Southern staple. Serve with Slow-Roasted Pork Shoulder with Pickled Onions (page 162).

Yield serves 6

Number Of Ingredients 6

Ingredients

2 cups white coarse-ground grits, preferably Anson Mills
Kosher salt
4 tablespoons (1/2 stick) unsalted butter
1/2 cup whole milk
1/4 pound sharp white Cheddar cheese, shredded (1 cup)
1/2 teaspoon freshly ground black pepper

Steps:

Put the grits in a heavy-bottomed pot, cover with 5 cups water, and set over medium heat. Bring to a simmer, then reduce the heat to low. Stir constantly with a wooden spoon until the grits begin to thicken, 5 to 8 minutes. Cover the pot and continue to cook over low heat, stirring every 10 minutes or so, and adding a little hot water if the grits become too thick. If a spoon can stand upright, then the grits are too thick.
After 30 minutes, add 1 tablespoon salt. Continue to cook the grits, covered, until they are creamy and tender but not mushy, about 30 minutes more.
Uncover the pot and stir in the butter, milk, cheese, and pepper. Add more salt, if needed.

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#15-minutes-or-less #time-to-make #course #preparation #healthy #breakfast #easy #low-fat #dietary #low-cholesterol #low-calorie #low-in-something #3-steps-or-less