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.