Ina Garten recommends this version of grits as a side dish, and that’s how we enjoyed it. Many cheese grits recipes are made as casseroles, but this one frees up oven space. This is a little too creamy for my taste, but my husband really liked it, and others who think grits are, well “gritty”, may also like this recipe. We are “grits for breakfast” folks, after both living in the South a few years, and of course, cheese grits are comfort food for many Southerners.
Creamy Cheddar Grits
2 Teaspoons Salt
1 Cup Grits -- quick cooking
1 ¼ Cups Half and Half
2 Tablespoons Butter
1 ½ Cups Sharp Cheddar Cheese -- grated (4 ounces)
½ Cup Scallion -- chopped (about4)
½ Teaspoon Black Pepper
4 Cups Boiling Water
Bring water to a boil in a heavy 4 quart sauce pan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
Add the half and half and butter to the grits and stir. The mixture will seem thin but will thicken as it cooks.
Cover the pot, reduce the heat to low, and cook, stirring occasionally, for 45 minutes, until very smooth and creamy. Off the heat, stir in the cheddar, scallions, and pepper.
Serve hot with a sprinkle of grated cheese and scallions.
6 to 8 servings
Cost 2012: $1.77 or 30¢ per serving
"Barefoot Contessa back to Basics"