Garlic Cheese Grits
5 ½ cups cold water, plus more if needed
2 cups heavy (whipping) cream, plus more if needed
3 cups coarse-ground white grits
4 tablespoons (½ stick) unsalted butter (optional)
½ pound white cheddar cheese, freshly grated
½ pound Parmigiano Reggiano cheese, freshly grated
2 teaspoons kosher salt, or to taste
1 teaspoon granulated garlic or garlic powder
½ teaspoon freshly ground black pepperTabasco, to taste
Place the water and cream in a medium-size saucepan and bring to a soft boil over medium-high heat. Stir in the grits, reduce the heat, and simmer, continuing to stir, with the lid alternating on and off every 15 minutes until soft but still with a little resistance (not mushy), 1 hour. The grits can be made with the lid off the whole time, but that will take twice as long. If the grits get too stiff, add more milk or water.Stir in the butter (if desired), the cheeses, salt, granulated garlic, and pepper. Adjust seasonings to taste—both cheeses have a lot of natural salt, so be careful when adding salt. Serve piping hot.
Serves 8
ALL RECIPES ©ELIZABETH KARMEL 2020