Alton Brown's Cheese Grits
35 minutes
Side Dish
0 of 1
Ingredients
- 2cups (≈488gestimated from: Milk, whole, 3.25% milkfat, with added vitamin D [cup]) Milk, Whole
- 2cups (≈474gestimated from: Water, tap, municipal [cup 8 fl oz]) Water
-
1
1/2 tsp (≈4.4gestimated from: Salt, Kosher [cup] - MANUAL/WEBSITE: Diamond Crystal (http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html)) Kosher Salt - 1cup (≈122gestimated from: Cornmeal, whole-grain, yellow [cup]) Cornmeal, Coarse Ground
-
1/2 tsp (≈1.2gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper freshly ground - 4tbsp (≈56.8gestimated from: Butter, without salt [tbsp]) Butter, Unsalted
- 4oz (113.4goz → g) 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
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