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Grits with Cheese

@arecipe.bsky.social

Commercially produced grits are coarsely ground hominy (corn, treated with lye). Corn masa is similar, but more finely ground. Traditional grits are stone-ground maize (corn) that has been sifted to isolate the middle-sized granules, coarser than the product used in baking as corn meal.

Yield 4–6

Ingredients

  • 4 cups water
  • 1 cup grits
  • ½–1 tsp salt
  • Black pepper to taste
  • Butter or margarine
  • Grated cheddar cheese

Instructions

  1. 1
    Bring the water to a boil in a 1–2 quart saucepan.
  2. 2
    Add the grits, stirring constantly.
  3. 3
    Reduce heat to low, stirring occasionally until until grits begin to thicken.
  4. 4
    Cover and continue to cook on low heat for about 5–6 minutes. Stir occasionally to avoid sticking. If the grits become too thick, stir in a small amount of water.
  5. 5
    Adjust the seasoning before serving, adding black pepper to taste.
  6. 6
    Serve with a pat of margarine, butter, or grated cheese on top.

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Grits_with_Cheese