- 4 cups water
- 1-1/2 tsp salt
- 1-1/2 cups quick-cooking or old-fashioned grits (not instant)
- 2 cups milk
- 1 cup heavy cream
- 8 Tbsp butter
- 1/2 tsp black pepper, freshly ground
- 1-1/2 cups white cheddar, shredded
- Bring the water to a boil in a 2-quart Emerilware saucepan. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine.
- When the grits thicken, add the milk, cream, and butter and return to a boil. Reduce the heat to a simmer, cover the saucepan, and cook for 45-60 minutes, or until the grits are tender, smooth, and creamy. Taste and season the grits with the remaining salt and pepper. (If the grits seem too runny, simply allow to cook a bit longer, uncovered and stirring frequently, until the desired consistency is reached.)
- Fold the cheese into the grits, and keep covered and warm until ready to serve. Makes 6 servings.
Recipe provided by Emeril Lagasse. Copyright Martha Stewart Omnimedia, Inc.