CHEESY GRITS

Cheesy Grits image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 teaspoon ground black pepper
3/4 teaspoon ground white pepper
1/2 teaspoon cayenne
1 stick (8 tablespoons) unsalted butter, softened
1 1/2 cups whole milk
1/2 cup heavy cream
1 teaspoon salt
1 cup quick-cooking grits
5 ounces Muenster cheese, coarsely grated
2 tablespoons grated Parmesan

Steps:

For the blackened butter: Combine everything but the butter in a small bowl and mix until well blended.
Add 1 1/2 teaspoons of the spice mixture to the softened butter and blend completely. (Reserve the remaining spice mixture for another use.)
Lay a piece of plastic wrap on a work surface. Place the spiced butter on the lower third of the plastic in a 2- to 3-inch-wide oblong shape. Gently wrap the shorter end of the plastic up and over the butter, using it to help shape and roll the butter into a log. Twist the ends of the plastic closed, like a hard-candy wrapper. Chill until firm, at least 30 minutes, preferably 1 hour. (Makes 1/2 cup.)
For the cheesy grits: Combine the milk, 3/4 cup water, cream and salt in a medium saucepan over medium heat. Bring to a boil and slowly whisk in the grits, making sure there are no lumps. Reduce the heat to low, cover and cook, stirring occasionally, until thickened and soft, about 8 minutes. Remove from the heat, add the Muenster and Parmesan and stir until blended.
Top each serving with 1 tablespoon of the blackened butter.