Cookbook:Grits with Cheese

| Basic foodstuffs | Cereal | Corn

Commercially produced grits are coarsely ground hominy (corn, treated with lye). Corn masa is similar, but more finely ground. Traditional grits are stone-ground maize (corn) that has been sifted to isolate the middle-sized granules, coarser than the product used in baking as corn meal.

Grits are a common breakfast food in the southern USA. They are often served much like oatmeal or as a side dish with fried or scrambled eggs. Unlike oatmeal, grits are often topped with cheese. Another recipe can be found at Cookbook:Hominy Grits.

Ingredients

 * 4 cups water
 * 1 cup grits
 * ½–1 tsp salt
 * Black pepper to taste
 * Butter or margarine
 * Grated cheddar cheese

Procedure

 * 1) Bring the water to a boil in a 1–2 quart saucepan.
 * 2) Add the grits, stirring constantly.
 * 3) Reduce heat to low, stirring occasionally until until grits begin to thicken.
 * 4) Cover and continue to cook on low heat for about 5–6 minutes. Stir occasionally to avoid sticking. If the grits become too thick, stir in a small amount of water.
 * 5) Adjust the seasoning before serving, adding black pepper to taste.
 * 6) Serve with a pat of margarine, butter, or grated cheese on top.

Notes, tips, and variations

 * The recipe above may be used to prepare stone-ground grits, but cooking time must be increased to at least 25 minutes. Some cooks prefer a longer cooking time—approximately 45–50 minutes. If the grits become too thick or begin to stick, stir in ⅛–¼ cup boiling water.
 * Many Southerners prefer to substitute milk for 1–2 cups of the water, especially if the grits are to be served as part of a main dish, such as shrimp and grits.