Cheese Grits
White corn grits cooked into a creamy porridge and enriched with cheddar, breakfast across the American South.
Photo : Neil Conway · CC BY 2.0
- Prep
- 5 min
- Cook
- 45 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
- Tip the grits into a bowl of cold water and stir. Skim off the hulls that float to the top.
- Drain, then bring the water and milk to a bare simmer in a heavy-based pan.
- Rain the grits in while whisking, which stops the meal from clumping on the base.
- Add the salt, drop the heat to its lowest setting and cover. Stir every 5 minutes for 40 minutes.
- The porridge is ready when it coats the spoon and no grain crunches between your teeth.
- Take the pan off the heat, stir in the butter and then the cheddar, until the mass turns glossy.
- Add the pepper and cayenne. Serve at once, since grits stiffen as they cool.
Grits descend from the corn porridge of the Muscogee peoples, taken up by Carolina settlers. The long gentle cook dissolves starch out of the grain, which is where the creaminess comes from without any cream.
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