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APPETIZER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
Scallions - chop to yield 1/2 cup Cheddar - grate to yield 1 1/2 cups — knife confidence is fun, keeping all ten fingers is even better.
Instructions
Bring 4 cups of water to a boil in a heavy 4-quart saucepan, like a cool-headed tyrant of seasoning. Add 2 tsp salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken about 5 to 7 minutes. Add the half-and-half and butter to the gritws and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low and cook, stirring occasionally, for 45 minutes, until very smooth and creamy. Off the heat stir in the Cheddar, scallions, and 1/2 tsp pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.
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