Ingredients

The following ingredients have 4 Servings
  • 3½ cup (840 ml) water
  • 1 cup (240 ml) milk ((can sub with water))
  • 1 bay leaf
  • salt, (to taste)
  • 1 cup (140 g) grits, (stone-ground)
  • 3-4 tablespoon ( 42-56 g) butter, (unsalted)
  • 1-2 cup (113-226 g) white sharp cheddar cheese, (preferably smoked but optional)

Instruction

  • Start by adding water, milk, bay leaf, and salt to a heavy-bottomed saucepan. Bring to a boil.
  • Then gradually whisk in the grits a little at a time until they're all in the pot. Keep stirring with a whisk or spoon to prevent any lumps. (You may have to remove the saucepan from the heat while getting rid of them.)
  • Reduce the heat and cook grits at barely a simmer, covered, frequently stirring, until water is fully absorbed and grits thicken, 40-45 minutes. Cooking time varies depending on the grind's coarseness. If the grits get too thick, have some boiling water on hand and add a little to prevent scorching.
  • Remove grits from heat, remove the bay leaf, and add butter and cheese, stirring with a whisk until cheese melts. Serve piping hot with Cajun fish and sauce for the ultimate indulgence.
  • Enjoy!