Grits get a bad rap, man. Most of the time grits are watery and served with greasy eggs in a diner. Grits can be so much more! By using good-quality coarsely ground grits and cooking them right, you can easily elevate this Southern staple. Serve with Slow-Roasted Pork Shoulder with Pickled Onions (page 162).

　　

Ingredients

serves 6

　　2 cups white coarse-ground grits, preferably Anson Mills

　　Kosher salt

　　4 tablespoons (1/2 stick) unsalted butter

　　1/2 cup whole milk

　　1/4 pound sharp white Cheddar cheese, shredded (1 cup)

　　1/2 teaspoon freshly ground black pepper

　　

Step 1

Put the grits in a heavy-bottomed pot, cover with 5 cups water, and set over medium heat. Bring to a simmer, then reduce the heat to low. Stir constantly with a wooden spoon until the grits begin to thicken, 5 to 8 minutes. Cover the pot and continue to cook over low heat, stirring every 10 minutes or so, and adding a little hot water if the grits become too thick. If a spoon can stand upright, then the grits are too thick.

　　

Step 2

After 30 minutes, add 1 tablespoon salt. Continue to cook the grits, covered, until they are creamy and tender but not mushy, about 30 minutes more.

　　

Step 3

Uncover the pot and stir in the butter, milk, cheese, and pepper. Add more salt, if needed.

　　Michael's Genuine Food