- Grits are nothing more than ground kernels of corn.
- The grain mill is the most expensive and most important piece of equipment when grinding your own grits. Here are two alternatives:
– Palmetto Farms Stone Ground Grits
– Anson Mills Pencil Cobb Grits
- 2 C whole milk
- 1/2 C lowfat buttermilk
- 2 C water
- 1 tsp kosher salt
- 1-2 C coarse ground grits
- 1/2 tsp freshly ground black pepper
- 4 TBL unsalted butter
- 1/2 C Tilamook sharp Cheddar, shredded
- 1/2 C Monterey Jack cheese, shredded
- 1/4 C minced onion
STEP BY STEP
- Bring milk, water and salt to a quick boil in a heavy (cast iron) pot
- Add the grits slowly while whisking continually
- Once all of the grits have been added, decrease the heat to a low simmer 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 25 to 30 minutes or until mixture is creamy.
NOTE: Coarse grits may cook for up to 90 minutes. Test and taste them before serving them to your family.
- OPTION: Puree 1/2 C whole kernel canned corn to add with the next step for a real corn taste
- Remove from the heat, whisk in the pepper and butter.
- Mix in half of your grated cheese
- Top with the other half of your grated cheese and serve immediately.