Prep 30 mins
Cook 0 mins
My favorite way to eat grits. This makes a wonderful side dish to ham, fish and seafood, beef, or most any main course. I bet that even those of you who aren't crazy about grits will enjoy these.:)
- 4 cups water
- 2 cups whole milk
- 1 1⁄2 cups quick-cooking grits (not instant)
- 3 cups grated sharp white cheddar cheese (about 12 ounces)
- 3 tablespoons unsalted butter
- salt, to taste
- hot pepper sauce, to taste (such as Tabasco) (optional)
- In a large saucepan over medium heat, add the water and milk. When bubbles just begin to break the surface, slowly add the grits, whisking constantly. Cook, stirring frequently and scraping the bottom of the pan, until thickened and cooked, about 7 minutes.
- Add the cheese and butter and stir just until melted. Remove from the heat. Add salt to taste and hot pepper sauce, if desired. Serve immediately.
Pretty good. The directions were nice and clear for a Yankee who had never made grits before. One the advice of our southern native boarder I added some black pepper. They came out just a little on the runny side, but quite tasty. I think that next time I'll zip it up a bit with some herbs, use ham broth instead of water, or maybe use a mix of Parmesan and cheddar instead of just the cheddar. A good starting point recipe to work on as I add grits to the dinner rotation.