Grits Aligot

Name: Grits Aligot
Ingredients: 1 teaspoon kosher salt, plus more; 1 1/2 cups coarse-grind grits (not instant); 2 tablespoons unsalted butter; 1/2 cup heavy cream; 6 ounces fresh mozzarella, grated; 6 ounces Gruyere, grated; 6 ounces extra-sharp cheddar, grated

7 ingredients

2 steps

Ingredients

1 teaspoon kosher salt, plus more
1 1/2 cups coarse-grind grits (not instant)
2 tablespoons unsalted butter
1/2 cup heavy cream
6 ounces fresh mozzarella, grated
6 ounces Gruyere, grated
6 ounces extra-sharp cheddar, grated

Directions

1

Bring 1 tsp. salt and 5 cups water to a simmer in a large saucepan over medium heat. Whisking constantly, gradually pour in grits. Cook, whisking often to prevent clumps, until mixture is thick but grits are still very al dente, 15-20 minutes. Remove from heat and let sit until a skin forms on surface, 5-10 minutes.
2

Set grits over medium-low heat and whisk vigorously until smooth. Cook, whisking often, until grits are tender but still have some bite, 15-20 minutes. Whisk in butter, then cream; reduce heat to low. Whisking constantly, add each cheese a little at a time. Whisk after each addition until melted and smooth before adding more. If needed, add water until grits are pourable but still very thick. Season with more salt if needed.