These are American cheese grits, also known as polenta.
This recipe is designed to use regular grits, not the instant kind. Stone-ground is best.
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Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil.
Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking.
Once all of the cornmeal has been incorporated, decrease the heat to low and cover.
Remove lid and whisk frequently, every 3 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking.
Cook for 20 minutes, it will make it a bit al dente.
Remove from the heat, add the pepper, hot sauce, and butter - whisk to combine.
Once the butter is melted, gradually whisk in the cheese a little at a time.
Serve immediately
#USA #English #Main
Made this with chicken stock once instead of water...it was good....but chicken-y. I think its better with plain water. Make sure you buy grits/polenta, not corn meal. Also make sure you are not using the instant variety.
For hot sauce I use Frank's Red-Hot, an American brand that is milder, so I can use 6-7 hard shakes for a small bit of spicy. You will have to try your own favorite hot sauce and make it to taste.
One warning: This sets up like CONCRETE if its or its remains are left in the pot. Rise it out right away, and rinse dishes right after eating to ensure quick clean up.
-- Gedvondur 2022-08-05 02:30 UTC
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I never considered adding cheese to the polenta. Interesting!
-- Alex 2022-08-05 21:10 UTC