Creamy Cheddar Grits

[Guest guest]

CREAMY CHEDDAR GRITS

 

2 teaspoons kosher salt

1 cup fine quick-cooking grits (not instant)

1 1/4 cups half-and half

2 tablespoons unsalted butter

1 1/2 cups aged sharp-Cheddar cheese, grated (4 ounces)

1/2 cup chopped scallions, white and green parts (4 scallions)

1/2 teaspoon finely ground black pepper

Grated Cheddar and chopped scallions, for garnish

 

Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the

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 grits 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 pepper.

Season to taste and serve hot with a sprinkle of grated cheese and

scallions.

 

......from 'Barefoot Contessa Back to Basics'

[Guest guest]

> CREAMY CHEDDAR GRITS

>

> 2 teaspoons kosher salt

> 1 cup fine quick-cooking grits (not instant)

> 1 1/4 cups half-and half

> 2 tablespoons unsalted butter

> 1 1/2 cups aged sharp-Cheddar cheese, grated (4 ounces)

> 1/2 cup chopped scallions, white and green parts (4 scallions)

> 1/2 teaspoon finely ground black pepper

> Grated Cheddar and chopped scallions, for garnish

>

> Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the

> 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 grits 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 pepper.

> Season to taste and serve hot with a sprinkle of grated cheese and

> scallions.

 

I make something really similar to this at school, but I use ricotta

cheese (whipped up in the Cuisinart) instead of half-and-half, and an

addition of chopped jalapenos for a bit of zing.

 

Alex