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Cheese Grits

If you like bacon, try this: Take a bite of crispy bacon, then put a spoon of these grits in your mouth and chew it all together. I could happily die with that in my mouth. See Notes below for use of leftovers.

Ingredients:

2 cups whole milk

2 cups water

1 1/2 tsp kosher salt

1 cup coarse-ground cornmeal

1/2 tsp freshly-ground black pepper

4 tbl unsalted butter

4 oz sharp Cheddar, shredded

Directions:

1. Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

2. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

Notes:

Alton Brown's version of cheese grits (2004).

EXTRA YUMMINESS: I had leftover grits and put them in a soup cup, where they solidified into grits-crete. I sliced that up a few days later and sauteed the slices in a pan with some butter, more like polenta slices. Then I smeared some pesto on the hot slices. Very tasty and easy side dish at dinner!