Cheese Grits

Ingredients

• Whole milk

  3.25% milkfat, with added vitamin D

  2 cup or 488g

• Water

  Plain, clean water

  2 cup or 473g

• Salt

  Table

  1 ½ tsp or 9g

• Cornmeal

  Degermed, enriched, yellow

  1 cup or 159g

• Pepper

  Spices, black

  ½ tsp or 1g

• Butter

  Unsalted

  4 tbsp or 57g

• Cheddar cheese

  4 oz or 113g

Directions

1. 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.
2. 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. Read more at: http://www.foodnetwork.com/recipes/alton-brown/cheese-grits-recipe.html

Similar Foods

• Creamy White Cheddar Grits
• Creamy Grits with Rosemary Bacon
• Quick ham grits