Grits with Cheese
Grits with cheese is a plain Southern breakfast of cornmeal porridge finished with melting cheddar. The pot takes only a few minutes of attention and a wooden spoon. Commercial grits are ground hominy and cook quickly, while stone-ground grits take far longer and taste more of corn. Many Southern cooks replace one or two cups of the water with milk for a richer pot, especially when the grits will sit under shrimp.
Instructions
Bring the water to a boil in a saucepan of 1 to 2 quarts.
Pour in the grits while stirring constantly so they do not clump.
Turn the heat down to low and stir now and then until the grits begin to thicken.
Put a lid on the pan and cook on low heat for about 5 to 6 minutes, stirring occasionally so the grits do not stick. If they get too thick, stir in a small splash of water.
Taste the grits and adjust the salt, then add black pepper to your liking.
Spoon into bowls and top with a pat of butter or margarine, or a handful of grated cheddar. Stone-ground grits need at least 25 minutes of cooking, and some cooks go to 45 or 50, adding 1/8 to 1/4 cup boiling water if they thicken too much or start to stick.
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