TITLE: CHEESE GRITS
CATEGORY: BREAKFAST
- 2 CUPS WHOLE MILK
- 2 CUPS WATER
- 1 ½ TEASPOONS KOSHER SALT
- 1 CUP COARSE GROUND CORNMEAL
- ½ TEASPOON FINELY GROUND PEPPER
- 4 TABLESPOONS UNSALTED BUTTER
- 4 OUNCES SHARP CHEDDAR, SHREDDED
- 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, DECREASTE THE HEAT TO LOW AND COVER.
- REMOVE THE LID AND WHISK FREQUENTLY, EVERY 3 TO 4 MINUTES TO PREVENT GRITS FROM STICKING OR FOAMING LUMPS.
- MAKE SURE TO GET INTO CORNERS OF PO WHEN WHISKING.
- COOK FOR 20 TO 25 MINUTES UNTIL CREAMY.