Cheese Grits Dish (Print Version)
# Ingredients:
01 -
1 cup of old-fashioned grits.
02 -
3 cups of plain water.
03 -
One pound of sharp cheddar, grated.
04 -
1 cup of heavy cream.
05 -
Tabasco sauce, added to taste.
06 -
8 tablespoons of butter, divided in half.
07 -
1 teaspoon of kosher salt.
# Instructions:
01 -
In a medium pot, mix water, cream, salt, and 4 tablespoons of butter. Warm it over medium heat until a boil starts.
02 -
Use the big slots on your box grater to shred the cheddar into a pile (about 4 cups).
03 -
Keep the pot at a full boil, stirring now and then, and move quickly to avoid scalding.
04 -
Grits should be poured slowly into the boiling liquid. Keep stirring nonstop so they don’t clump together.
05 -
As soon as the grits settle into the mix, drop the heat to low.
06 -
Leave the grits to simmer gently for about 20 minutes. Stir often to keep them creamy, until the mix thickens and the grits are soft.
07 -
Fold in the shredded cheese, stirring nonstop until the cheese melts and blends perfectly.
08 -
Add the remaining 4 tablespoons of butter to the thickened grits. Mix well until smooth.
09 -
A few shakes of Tabasco sauce can boost the flavor. Sprinkle as much or little as suits your taste.
10 -
Taste the dish and decide if you need more salt or flavor adjustment.
11 -
Spoon into bowls and enjoy while it’s still warm. Offer Tabasco on the side for those who want more kick.
12 -
To keep it warm longer, transfer to a baking dish and place in a warm oven.
# Notes:
01 -
A flavor-packed Southern classic.
02 -
Creamy, rich, and comforting.
03 -
Easy-to-find ingredients.
04 -
Ideal as a hearty side.