Ingredients
Scale
- 2 cups milk
- 2 cups water
- 1 1/2 tsp salt
- 1 cup coarse yellow corn grits
- 4 TBS unsalted butter
- 2 oz sharp cheddar, shredded off the block
- 2 oz pepper jack cheese, shredded off the block
- Black pepper
Instructions
- In a large heavy bottom pot, add the milk, water, and salt. Bring to boil.
- Add the cornmeal a little bit at a time while whisking vigorously with the other hand to prevent lumps from forming. Continue whisking for an extra 1-2 minutes after all cornmeal is added.
- Reduce heat to low and cover the pot.
- Whisk every few minutes and scrape the sides of the pot. Repeat for 20-25 minutes until grits are creamy and have thickened.
- Remove from heat and add the butter and both cheeses. Stir until everything has melted and grits are smooth. If grits are too stiff, drizzle in a little extra warm milk or water a tablespoon at a time.
- Taste and add a little more salt if needed.
- Top with a twist of black pepper and serve.
Notes
Pre-shredded cheese has a coating that prevents the shreds from clumping in the bag. As a result, it doesn't get as smooth when melted. I recommend shredding off the block for the creamiest texture.
- Prep Time: 5 mins
- Cook Time: 30 mins
