Southern Cheese Grits

Ingredients

Equipment Needed

• •Heavy-bottomed saucepan or Dutch oven (3-quart minimum)
• •Whisk
• •Wooden spoon for stirring
• •Box grater for cheese

Instructions

1. 1

   Rinse the grits

   Pour the grits into a large bowl and cover with cold water. Swirl vigorously with your hand. Chaff and broken hulls will float to the surface. Carefully pour off this debris and repeat until the water runs mostly clear, two or three times. This step removes the bits that would otherwise become gummy or gritty in the finished dish.

   Some cooks skip this step. Those cooks have never had properly rinsed grits. The difference is substantial.
2. 2

   Bring liquids to a boil

   Combine the water, milk, and one teaspoon of salt in a heavy-bottomed saucepan or Dutch oven. Bring to a rolling boil over high heat. The milk adds richness and helps prevent the grits from becoming gluey. Watch the pot closely. Milk loves to boil over the moment you turn your back.

3. 3

   Add grits gradually

   Reduce heat to medium-low. Pour the rinsed grits into the liquid in a slow, steady stream, whisking constantly with your other hand. This prevents lumps from forming. Continue whisking for two full minutes after all grits are added. You'll feel the mixture begin to thicken.

4. 4

   Simmer low and slow

   Reduce heat to the lowest setting your stove allows. Cover the pot, leaving the lid slightly ajar to prevent boilovers. Cook for 35 to 45 minutes, stirring every five minutes and scraping the bottom of the pot. The grits are ready when they've lost all trace of graininess and achieved a texture like loose polenta, creamy enough to slowly slide off a tilted spoon.

   If grits thicken too much before they're tender, add warm water a quarter cup at a time. They should never become stiff or pasty during cooking.
5. 5

   Finish with butter and cheese

   Remove the pot from heat entirely. Stir in the butter pieces until melted and glossy. Add the grated cheddar in three additions, stirring after each until fully incorporated. The residual heat melts the cheese without breaking its proteins. Working off the heat is the key to smooth, silky cheese grits rather than a stringy mess.

6. 6

   Season and serve

   Add the black pepper and cayenne if using. Taste and adjust salt. Grits want more salt than you think. They should taste of corn, butter, and sharp cheese, with enough salt to make all three flavors sing. Serve immediately in warm bowls. Grits wait for no one.

   If grits must wait, keep them warm over the lowest possible heat, covered, with a thin layer of warm milk poured over the surface to prevent a skin from forming. Stir to incorporate before serving.

Chef Tips

• •Grate your own cheese. Pre-shredded cheese is coated with cellulose to prevent clumping, and that coating prevents proper melting. Your grits will be grainy rather than smooth.
• •A mixture of sharp and extra-sharp cheddar creates depth. Some cooks add a tablespoon of cream cheese for extra silkiness, though purists would call this heresy.
• •Grits are traditionally served as a bed for shrimp, but they're equally glorious alongside fried eggs and country ham, or as a side for braised greens and pork.
• •For company, stir in a splash of heavy cream just before serving. It adds richness and helps the grits hold their texture on the plate.

Advance Preparation

• •Grits can be made up to 2 days ahead. Spread in a buttered baking dish, cover, and refrigerate. Reheat in a 350°F oven for 20 minutes, then stir in additional warm milk and a handful of cheese to restore creaminess.
• •For make-ahead brunch service, cook grits slightly loose and keep warm in a slow cooker on the lowest setting for up to 2 hours. Stir occasionally and add warm milk as needed.

Frequently Asked Questions

Nutrition Information

1 serving (about 217g)