Southern Cheese Grits with Sharp Cheddar

What you need

• 500 ml (2 cups) water
• 500 ml (2 cups) whole milk
• 160 g (1 cup) grits, old-fashioned or stone-ground, not instant
• 3/4 tsp salt
• 30 g (2 tbsp) butter, plus extra for serving
• 115 g (4 oz) sharp cheddar, coarsely grated, plus a little extra for serving
• 1/4 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Pour the water and milk into a heavy saucepan and bring to a gentle boil over medium heat, stirring now and then so the milk does not catch.

2. 2

   Add the salt, then pour in the grits in a slow stream, whisking the whole time so no lumps form.

3. 3

   Turn the heat to low, cover and simmer, stirring every few minutes and scraping the corners, until the grits are thick and the grains are soft, 15-20 min. Quick grits need only 5-6 min.

4. 4

   If the pot gets too stiff before the grits are tender, stir in a splash of hot water.

5. 5

   Off the heat, beat in the butter and black pepper.

6. 6

   Add the cheddar a handful at a time, stirring until each lot melts in smoothly.

7. 7

   Taste for salt and serve hot with a pat of butter and a little more cheddar on top.

Imported from houseofyumm.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.