Can be whole, skim, HWC, mixture...it all works, but I use skim or 2% milk
1 1/2 Teaspoons
Coarse Ground Cornmeal
You can purchase bulk grits, in the photo, I have a box that I found at Whole Foods
You can use the amounts of butter you want, but if you can please don't use salted as you cannot control the amount of salt going into the recipe
I like to take a block of cheddar and measure it on a kitchen scale
Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.”
Yes I am from the south. One could say I am a GirlRaisedInTheSouth (GRITS). Get it? Saw that on a shirt one day. I found this recipe online from Alton Brown. He is amazing, honestly, I watch him and drool.
Before I discovered this recipe, I never added cheese or milk. When I told my momma about it she was shocked, when I fed it to her she wanted to know how I did it.
Listed below is his recipe and the link to his site. Here are my differences, if I don’t have whole milk, I will use skim, or 2% or heck, I have used heavy whipping cream. I always get my grits from Whole Foods in bulk. Yes they do sell them in locations other than the South. My other difference is that it NEVER takes me this long to make it. NEVER. But I live at a high altitude so test for yourself.
Here is the original link from Mr Alton Brown