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Creamy Stone-Ground Grits

Source of Recipe

From "Farm to Fork" by Emeril Lagasse


Recipe Introduction

"Authentic grits, full of corn flavor, are ground between stones the old-fashioned way to leave bits and pieces of the outer germ layer intact. The simple truth is that true stone-ground grits taste nothing like the run-of-the-mill kind you find on most supermarket shelves. South Carolina is famous for 'em. They take longer to cook, but they're well worth the wait."

List of Ingredients

â—¦ 3 cups water
â—¦ 3 cups whole milk
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon freshly ground white pepper
â—¦ 2 tablespoons butter
â—¦ ¾ cup stone-ground grits
â—¦ 8 ounces white cheddar cheese, grated (about 2 cups)


Recipe

Combine the water, milk, salt, pepper, and 1 tablespoon of the butter in a medium saucepan, and bring to a boil over medium heat. Whisk in the grits. Cook, stirring frequently, for 1 ¼ to 1 ½ hours. Grits are ready when they are creamy and tender throughout. (It is important to stir often so that the grits do not stick to the bottom of the pan. If the grits absorb all of the water and milk before they are done, add hot water as needed to thin them out until they reach the desired consistency.)

Remove the pan from the heat and stir in the remaining 1 tablespoon butter and the cheese. Serve immediately. (The grits can be prepared in advance and reheated over very low heat.)

Makes 4 servings