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Ingredients
- 1 cube salted butter
- 4 cups whole milk
- 1 cup stone ground whole-grain grits
- 1 to 2 cups milk, cream, half-and-half
- 2 cups shredded jack cheese -- whole milk ricotta?
Details
Servings 2
Adapted from epicurious.com
Preparation
Step 1
Drop the butter into the milk in a heavy-bottomed saucepan and bring to a boil. Stir in the grits, return to a boil, and reduce the heat, allowing the grits to cook at a low boil for 10 minutes or so, until the grits are very thick and have absorbed most of the milk, stirring occasionally to prevent the grits from sticking.
Add about 1/2 cup of the milk or cream to the pot and turn down the heat, allowing the grits to simmer for another 10 minutes or so. As the liquid evaporates or is absorbed, add more cream or milk, cooking the grits until the desired consistency is reached, a total cooking time of at least an hour. Stir in shredded cheese and heat/stir until melted and blended. The grits should be piping hot when served, slightly soupy but full-bodied enough that they do not run on the plate.
Hoppin' John's Lowcountry Cooking
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