Creamy Corn Grits Recipe - Cooking Index
Creamy Corn Grits Recipe - Cooking Index
This is a luscious, creamy dish similar to soft polenta. Grits are made of coarsely ground hominy -- dried corn kernels from which the hull and germ have been removed. I like to make this with real grits -- the slow-cooking kind, like Hoppin' John's from South Carolina. These grits are perfect with maple-cured pork chops, but also would be delicious with roast chicken or grilled sausages.
Type: Rice| 4 cups | 948ml | Milk |
| 2 cups | 474ml | Water |
| 1 cup | 237ml | Grits - (not instant) |
| 1 cup | 146g / 5.1oz | Grated Cheddar cheese - (abt 4 oz) |
| 2 tablespoons | 30ml | Unsalted butter |
| Kosher salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a saucepan over high heat, bring the milk and water to a boil. Whisking constantly, gradually add the grits. Reduce the heat to medium-low; the grits should be at a slow simmer. Cook, whisking occasionally, until the grits are soft and creamy, about 1 hour.
Add the cheese and butter and whisk to combine. Season with salt and pepper to taste. If the grits are too thick, add water until they reach the desired consistency.
This recipe yields 4 servings.
Source:
Tom Douglas' Seattle Kitchen by Tom Douglas
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