Most Yankees have a preconceived notion that they don’t like grits. When we put them on the menu, lots of folks are resistant. It’s a tough sell for the waitresses, but once they get customers to try them, they’re hooked. Our flavor-boosted grits are rich and powerfully earthy. Serve them instead of mashed potatoes.

　　

Ingredients

feeds 6

　　1/4 cup butter

　　1 cup chopped onion

　　3/4 cup chopped green pepper

　　1 medium jalapeño pepper, seeded and minced

　　Sprinkling plus 2 teaspoons kosher salt

　　Sprinkling plus 1 teaspoon black pepper

　　4 large cloves garlic, minced

　　4 cups whole milk

　　1 cup quick grits

　　1 cup shredded Cheddar cheese

　　1/4 cup grated Pecorino Romano cheese

　　Tabasco sauce

　　

Step 1

Sling half of the butter into a saucepan and melt it over medium-high heat. Dump in the onions, peppers, and jalapeños. Season with a sprinkling of salt and pepper and cook til soft. Add the garlic and cook 1 minute more.

　　

Step 2

Pour in the milk, cover, and bring to a boil. (Watch it so it doesn’t boil over.) Turn the heat down to medium-low and slowly stir in the grits. Cook, covered, for 5 minutes, stirring occasionally.

　　

Step 3

Pull the pan off the heat and hurl in the cheeses, 2 teaspoons salt, and 1 teaspoon pepper. Stir it around til the cheeses are melted and incorporated into the grits; then spice it all up with some Tabasco and fold in the remaining butter.

　　

Step 4

Spoon the grits up and serve pronto. Or, if serving later, butter a 9 by 13-inch baking pan and preheat the oven to 350°. Spoon in the grits and level with a spatula. Throw them into the oven and bake for 45 minutes. Cool and cut into geometric shapes for frying or grilling later.

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