Simple Cheddar Grits
Is anything more comforting (or more southern) than a savory bowl of grits? Our Organic Yellow Cornmeal makes the most tender, melt-in-your-mouth grits. And they happen to be easy to throw together. What could be better?
Recipe
(serves 2-4)
Ingredients:
1 cup M+R organic cornmeal
2 cups milk
3 cups chicken broth
2 garlic cloves, grated/finely chopped
2 tbsp butter
2 cups sharp white cheddar (freshly grated tastes best)
⅓ cup buttermilk
Salt/pepper, to taste
1 tsp mustard powder (dijon mustard will work too)
Instructions:
In a medium pot, add the milk and chicken broth, and set to high heat.
When the mixture begins to boil, whisk in the cornmeal (clumps will happen, but attempt to whisk the big ones out), and return to a boil.
Once boiling, lower the heat to a gentle-simmer, and cover the pot, leaving it slightly ajar to allow some steam to escape.
Set a timer for 35-40 minutes, and return to the pot frequently to stir and check that it's not getting too thick (you can always adjust with milk).
About halfway through its cook time, add the garlic and mustard powder—stir in, re-cover.
The grits are done cooking when they are soft and ‘melt-in-the-mouth’. Turn off the heat.
To finish the grits, add the butter, cheese, and salt and pepper to your taste preferences. Allow the butter and cheese to fully incorporate into the grits, then serve with your favorite toppings.
(Great with grilled, spicy shrimp, or poached eggs and bacon...endless options)
