Serve this delicious and underrated side dish traditionally alongside breakfast, or get creative and serve it under a blackened piece of fish, grilled piece of chicken or seared bone-in pork chop.
Recipe and photograph by Kimme Hargrove
3 cups milk
3 cups water
2 teaspoons salt
1 cup ground grits (not instant)
3 Tablespoons butter
6 ounces Gouda cheese (or try Gruyere, cheddar, sharp cheddar or Colby-jack)
Salt and pepper, to taste
In a large saucepan, stir milk, water and salt over medium heat until boiling. Slowly stir in grits. Reduce heat to low, cover pan, and cook for 20-25 minutes, stirring occasionally.
When cooked, mix in butter, cheese, salt and pepper using a whisk. Season with additional salt and pepper, to taste. Serve immediately.
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