Update: Thanks to my eagle eyed proofreader (aka Dad), I have corrected the grammatical errors and have hopefully fixed the YouTube link…..
I will tell you, right off the bat, that grits are NOT something I was familiar with until I moved to Texas. Previously, whenever I heard the term grits, I would think of the old TV show “Alice”…. and yes I’m dating myself here, as that show aired from 1976 to 1985…
Which was last week, right?
Anyway, one of the waitresses, Flo – she was the one with the beehive hairdo – her favorite expression, while snapping her chewing gum, was “Kiss my grits!”
And while kissing grits does not sound very appealing, eating them certainly is. I realized, after a few bites, that they are strikingly similar to polenta, just in a much more coarse texture. And made all that much better with the addition of cheese.
Because isn’t everything better with cheese?
Cheesy Grits – adapted very liberally from serious eats
- 2 cups whole milk
- 2 cups water, plus more as necessary
- 1 cup coarse ground grits
- 4 tbs. unsalted butter
- 4 ounces cheddar cheese, grated
- 1 ounce Parmesan cheese, grated
- Freshly ground black pepper
Bring milk and water to a boil in a medium saucepan over high heat. Stir in grits and reduce heat to a bare simmer. Cook, stirring occasionally, until grits are thick and creamy, about 25 minutes. When done, turn off the heat, stir in 4 tablespoons butter and the cheddar and Parmesan cheeses. Season with pepper, and thin with water if the grits have become too thick.