Cheese Grits

Name: Cheese Grits
Yield: 4-6 servings
Ingredients: 2 cups whole milk; 2 cups water; 1 1/2 tsp kosher salt; 1 cup coarse ground cornmeal; 1/2 tsp ground black pepper; 4 Tbsp butter; 4 oz sharp Cheddar cheese, shredded

7 ingredients•8 steps•4-6 servings

Alton Brown

1
Place milk, water, and salt in a large, heavy-bottomed pot over medium-high heat and bring to a boil.
2
Once the mixture is boiling, gradually add cornmeal while continually whisking.
3
Once all cornmeal is incorporated, decrease heat to low and cover.
4
Remove lid and whisk every 3-4 minutes to prevent lumping, making sure to stir into the corners.
5
Cook for 20-25 minutes until mixture is creamy.
6
Remove from heat and add pepper and butter, whisking to combine.
7
Once butter is melted, gradually whisk in the cheese a little at a time.
8
Serve immediately.

💡 Cook's Notes

This is a stovetop recipe that won't have the crusty golden top layer that oven recipes produce, but delivers creamy, flavorful grits with less effort.