Cheese Grits
serves 4
Ingredients:
1 cup of White Corn Grits
4 to 5 cups water
1 garlic clove, minced (optional)
4 tablespoons of butter
2 Tbs heavy cream
4 ounces grated sharp cheddar
Instructions:
Bring 4 cups of water to a boil.
Add the garlic clove (if using), and slowly stir in the White Corn Grits. A whisk can be helpful to prevent lumps as mixture comes to a boil and begins to thicken.
Turn heat to low and switch from a whisk to a wooden spoon. Stir every 10 minutes or so, for about 40 minutes, adding a splash of water as necessary to keep grits from thickening too much. It may take as much as 2 cups more liquid to achieve a smooth, pourable consistency.
Stir in the butter, heavy cream and cheddar. Once the cheese has melted, taste for salt and add pepper to taste.
Notes:
If you find the grits are sticking to the bottom of the pan, remove from the burner and let sit a few minutes. Scrape the bottom of the pan with your wooden spoon, stirring to incorporate, and return to heat. For a richer version, substitute 4 cups chicken stock, or 2 cups water and 2 cups of milk for the cooking liquid.
Serving suggestions:
Top with a fried egg and doused in your favorite hot sauce; with shrimp for a classic southern variation; with stewed or sautéed greens; or topped with shredded pork and salsa verde.