Sous Vide Creamy Grits
- 1 cup (178g) grits (old fashioned)
- 1 cup (250 ml) cream
- 3 cups (750ml) stock
- 2 tablespoons (28g) butter
- 4 ounces (112g) grated cheddar cheese (or 1 container Boursin Cheese)
- Paprika and extra cheese for garnish, if desired
Adapted from foodnetwork.com
Heat water to 180ºF/82ºC using Anova Precision Cooker.
Place grits into bowl. Whisk cream and stock into grits, making sure there are no lumps. Cut butter into small pieces, add to grits. Pour grits into zip-close plastic bag and seal, using water immersion method to create vacuum.
Place into hot water, laying bag flat on bottom of water container (this helps prevent lumps. If lumps do form, take bag out of water and use your hands to squeeze lumps out of grits without breaking the seal on the bag.) Cook 2 to 3 hours, until most of liquid is absorbed into grits.
Finishing Step: To Serve
When done, pour grits into bowl. Whisk cheese into grits. Taste, adding salt and pepper if needed. Serve grits topped with sprinkling of cheese and paprika, if desired.