White Corn Cheesy Grits
INGREDIENTS
1 cup White Corn Grits
4 to 5 cups water
1 garlic clove, minced (optional)
4 Tbs unsalted butter
2 Tbs heavy cream
4 oz grated sharp cheddar
INSTRUCTIONS
Bring 4 cups of water to a boil. Add the garlic clove (if using), and slowly stir in the White Corn Grits. A whisk can be helpful to prevent lumps as the mixture comes to a boil and begins to thicken. Turn heat to low and switch from a whisk to a wooden spoon. Stir every 10 minutes or so, for about 40 minutes, adding a splash of water as necessary to keep grits from thickening too much. It may take as much as 2 cups more liquid to achieve a smooth, pourable consistency. Stir in the butter, heavy cream and cheddar. Once the cheese has melted, taste for salt and add pepper to taste.
NOTES
If you find the grits are sticking to the bottom of the pan, remove from the burner and let sit for a few minutes. Scrape the bottom of the pan with your wooden spoon, stirring to incorporate, and return to heat.
For a richer version, substitute 4 cups chicken stock, or 2 cups water and 2 cups of milk for the cooking liquid.
SERVING SUGGESTIONS
Top with a fried egg and douse with your favorite hot sauce; with shrimp for a classic southern variation; with stewed or sautéed greens; or with shredded pork and salsa verde.
