Cheese Grits

Name: Cheese Grits
Ingredients: 2 cups white coarse-ground grits, preferably Anson Mills; Kosher salt; 4 tablespoons (1/2 stick) unsalted butter; 1/2 cup whole milk; 1/4 pound sharp white Cheddar cheese, shredded (1 cup); 1/2 teaspoon freshly ground black pepper

6 ingredients

9 steps

Ingredients

2 cups white coarse-ground grits, preferably Anson Mills
Kosher salt
4 tablespoons (1/2 stick) unsalted butter
1/2 cup whole milk
1/4 pound sharp white Cheddar cheese, shredded (1 cup)
1/2 teaspoon freshly ground black pepper

Directions

1

Put the grits in a heavy-bottomed pot, cover with 5 cups water, and set over medium heat.
2

Bring to a simmer, then reduce the heat to low.
3

Stir constantly with a wooden spoon until the grits begin to thicken, 5 to 8 minutes.
4

Cover the pot and continue to cook over low heat, stirring every 10 minutes or so, and adding a little hot water if the grits become too thick.
5

If a spoon can stand upright, then the grits are too thick.
6

After 30 minutes, add 1 tablespoon salt.
7

Continue to cook the grits, covered, until they are creamy and tender but not mushy, about 30 minutes more.
8

Uncover the pot and stir in the butter, milk, cheese, and pepper.
9

Add more salt, if needed.