Photo: Cheese Grits Recipe
Ingredients
- 2 cups whole milk
- 2 cups water
- 1 1/2 teaspoons kosher salt
- 1 cup coarse ground cornmeal
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 ounces sharp Cheddar, shredded
Directions
Place the milk, water, and salt into 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 continually whisking. Once 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 for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
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By canejuice
on April 03, 2013
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Wa-a-y too much salt, even without the cheese! The cheddar has plenty of saltiness, so I'd leave the salt out altogether. Otherwise, great recipe (nice and simple!
By emhoward
Iowa
on January 21, 2013
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Authentic, easy, and simply delicious. Almost comparable to grandma's grits!!
My changes: I used a more finely ground corn meal. This created a very smooth and creamy consistency that cooked much faster as well.
I also added a little over 1/4 stick of butter to the boiling water/milk/salt mixture as well as black pepper. I found it greatly improved the flavor of the grits to incorporate the butter before cooking versus after cooking.
By cndy_7543234
Olathe, KS
on January 10, 2013
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These grits was fantastic. I fixed them with Paula Deen's shrimp dishes. It was true Low Country Cooking. Husband and son absolutely loved it. It was simple to make.
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