Cheesy Grits

Cheesy Grits

Serve in place of white rice with any of the gumbos published on this web site.

5 Cups Of Cold Water

A Cup Of Hominy Grits

1/2 Teaspoon Of Sea Salt

Two Tablespoons Of Unsalted Butter

1/2 Cup Of Shredded White Cheddar Cheese

Add the cold water and the sea salt to a pot with a lid.

Bring the water to a rapid boil. While whisking, slowly add the grits to the boiling, salted water. Cook’s note: always use a whisk when stirring the grits to avoid lumps.

Reduce the heat to low and cover. Cook 15-20 minutes or until thickened stirring occasionally. Remove from the heat.

Whisk in the butter and the shredded cheese until both have melted. Serve at once.