Cheesy Grits Recipe

The kids thought this twist on a Southern staple tasted like macaroni and cheese; the adults agreed. With a creamy, cheesy texture even one-year-old Holden couldn't get enough.


Never cooked grits? Scared to cook grits? These are so easy Sarah made them with a newborn on her chest.

Cheese Grits

Ingredients


2 cups whole milk
2 cups water

1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded

Directions

1.  Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Sarah's Le Creuset Dutch oven worked perfectly.

2.  Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. 

3.  Decrease the heat to low and cover. Cook for 20 - 25 minutes, whisking the mixture every 3 or 4 minutes until mixture is creamy.

4.  Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually add in the cheese.

5.  Serve immediately or as soon as you can wrangle your Supper Club friends to the table from the roof top perch where they were enjoying a Hurricane.

The kids inhaled these!

Enjoy!