ReceptnaptárSouthern cheese grits
Cheese grits is a breakfast of the Southern states, which Southern cooking has carried all the way to restaurant hospitality. It's simple, creamy and warming, an inexpensive, filling base dish that can be enriched in many ways.
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Ingredients
Method
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- Bring the water and milk to a boil with the salt, then sprinkle in the grits slowly in a thin stream, whisking constantly.
- As soon as it returns to the boil, reduce the heat and cook covered for 25-30 minutes, stirring every 5 minutes so it doesn't stick to the bottom.
- If needed, thin with a little milk or water; the grits are ready when they're creamy and not gritty.
- Take off the heat and stir in the butter and grated cheese until completely melted.
- Season with salt and pepper.
- Serve hot, with spring onion, egg or bacon.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The grits turn creamy if you cook them slowly, for a long time, and stir often.
- Cook them in well-salted liquid, because unsalted grits stay flat in flavour.
- Instant grits are ready in 5 minutes but less flavourful.
- In the fridge they set solid; reheated with a little milk they loosen again.
Frequently asked questions
What's the difference between grits and polenta?
They are essentially the same cornmeal; grits is white or yellow, polenta usually yellow and coarser.
Is it gluten-free?
Yes, cornmeal is naturally gluten-free.
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