Ingredients
- 2 cups Milk, Whole
- 2 cups Water
- 1
1/2 tsp Kosher Salt - 1 cup Cornmeal, Coarse Ground
1/2 tsp Black Pepper freshly ground- 4 tbsp Butter, Unsalted
- 4 oz Cheddar Cheese, Sharp
Steps
- 1 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.
- 2 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. Recipe courtesy Alton Brown, 2004