Cheese Grits

TOTAL TIME: 35 min
Prep: 5 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 cups whole milk
  • 2 cups water
  • 1 1/2 teaspoons kosher salt
  • 1 cup coarse ground cornmeal
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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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  • on August 24, 2013

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    Use 1/2 milk & 1/2 chicken stock, sometimes all chicken stock. Decrease salt & add 2 chicken bouillon cubes, 1 t. grated fresh garlic or 1 t. garlic powder. Makes richer flavor & dinner party side dish worthy. For southwestern flavor: use all stock, 1 t. cumin, 1 t. chili powder & 1 can drained Rotell or diced tomatoes.

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  • on July 13, 2012

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    Generations of my southern born family have done this and i have also have heard this stated over and over on cooking shows online and youtube -- grits are creamier if started in cold liquid. Just sayin'. You're a rockstar alton! <3 all that you do!

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