Name: Cheesy Grits
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 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

Directions

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.

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Cheesy Grits

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