We love to have grits in the morning with cheese and a lot of black pepper. We use a All-Clad 3 quart Stainless Cassoulet with Lid for even cooking. Ingredients - 2 cups whole milk
- 2 cups water
- 1 1/2 teaspoons kosher salt
- 1 cup coarse ground cornmeal
- 1 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 ounces sharp Cheddar, shredded
 Method
Place the milk, water, and salt into a sauce pan over medium heat and bring to a boil. Once the milk, salt and water comes to a boil, gradually add the cornmeal while vigorously whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk every few minutes, to prevent grits from sticking. Cook for 20 to 25 minutes or until mixture is creamy and smooth. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.If you wait too long the grits can become like plastic.
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