Cheese Grits

Name: Cheese Grits
Ingredients: 4 cups water or chicken broth, homemade or low sodium canned; 3 cups whole milk; 1 tablespoon kosher salt; 1/4 teaspoon cayenne pepper; 1 1/4 cups grits (not instant); 1 1/2 cups grated sharp cheddar cheese (about 4 ounces); 3 to 5 tablespoons unsalted butter; Freshly ground black pepper; 3 large eggs beaten (optional); Copyright 2001 Television Food Network, G.P. All rights reserved.

10 ingredients

9 steps

Ingredients

4 cups water or chicken broth, homemade or low sodium canned
3 cups whole milk
1 tablespoon kosher salt
1/4 teaspoon cayenne pepper
1 1/4 cups grits (not instant)
1 1/2 cups grated sharp cheddar cheese (about 4 ounces)
3 to 5 tablespoons unsalted butter
Freshly ground black pepper
3 large eggs beaten (optional)
Copyright 2001 Television Food Network, G.P. All rights reserved.

Directions

1

In a medium saucepan, combine the water or broth, milk, salt, and cayenne and bring to a boil.
2

Slowly whisk in the grits and lower the heat to a simmer.
3

Cover and cook, stirring occasionally, until thickened, about 30 minutes.
4

Stir in the cheese and butter until evenly incorporated.
5

Season with pepper to taste.
6

Serve immediately.
7

Cook's Note: For Baked Grits: Preheat the oven to 350 degrees F. Cool the grits slightly, stir in the 3 beaten eggs.
8

Transfer grits to a buttered deep casserole dish, smooth the top with a rubber spatula, and bake until just set and lightly browned, about 1 hour.
9

Remove from the oven and let cool for 5 minutes before serving.