Cheese Grits

Cheese. I love it, and you do too. Grits are THE south. Put them together, and a miracle of magic happens. Delicious. When I was a kid, my Grandma Lee used to make baked cheese grits. Then when I started growing up, I realized most people's grits were a lot more creamy. They are just one of the best bases for all additions: cheese, jalapenos, or sweet stuff like cinnamon sugar. Anyway, I make them and eat them.

I use the Alton Brown recipe. Things you need to know: 

The pictures show me making a half batch of this recipe, so if stuff in the picture looks smaller, that's why.

Get the cornmeal that says coarse "stone ground" and use whole milk. Don't try to make substitutions...just don't. Seriously. Don't.  

Ingredients

2 cups water

2 cups whole milk

1 1/2 tsp salt

1/2 tsp pepper

1 cup cornmeal

4 Tbsp butter

4 ounces shredded cheddar cheese(I like mild...personal preference...that's a fourth of the block in the picture)

Add the water, milk and salt together. Bring to a boil.  Immediately when it starts bubbling/boiling, start whisking in the cornmeal very slowly in batches. Adding in batches is important so that each grain gets covered in liquid...long story short, helps with lump management. Turn the heat to low. 

 

Once you have incorporated all the cornmeal, cover and let it cook for 15-25 more minutes. Whisk about every 3 minutes to prevent lumps. Then, add the pepper and butter. Melt the butter completely. 

Add in the cheese in two batches so that it can melt in better. 

Put some cheese on top, and let the magic happen. Yumkins.

What to do with the leftovers? What Cody and I like to call Grit Fritters.

God bless you and your food!