I first made cheese grits as I was stirring up a batch of Chef Bill Neal’s famed Shrimp and Grits, but I quickly discovered that the whole family gobbled these up faster than I could scoop them out. Why should they be limited to only one dish, I reasoned. We now eat cheesy grits with all kinds of meals — alongside pork chops or topped with sautéed veggies or on the plate with an omelette. We’ve even (gasp!) made them for breakfast from time to time.
Recipe by Alton Brown
Makes 4 servings
- 2 cups whole milk
- 2 cups water
- 1 1/2 tsp. fine sea salt
- 1 cup stone ground grits
- 1/2 tsp. freshly ground black pepper
- 4 Tbsp. butter
- 3/4 cup sharp cheddar cheese, shredded
- Place milk, water and salt into a large heavy-bottomed sauce pan or Dutch oven over medium-high heat and bring to a boil.
- Once boiling, add grits and begin whisking. When grits are well-mixed, decrease the heat to low and cover. Uncover and whisk every 3-4 minutes to keep them from sticking or getting lumpy.
- Cook for 20-25 minutes until the mixture is creamy.
- Remove from heat. Add pepper and butter, whisking the butter in until it has melted. Gradually whisk in cheese. Serve immediately.