Extra Cheesy Grits (ATK)

• portions: 4-6 people
• temps actif: 45 minutes
• temps total: 45 minutes

Ingrédients

2¼ cups whole milk

2 cups water, plus extra for thinning

½ teaspoon table salt

½ teaspoon pepper

1 cup grits

6 ounces extra-sharp cheddar cheese, shredded (1½ cups)

2 ounces Parmesan cheese, grated (1 cup)

2 tablespoons unsalted butter

2 teaspoons Dijon mustard

2 teaspoons hot sauce, plus extra for seasoning

2 teaspoons Worcestershire sauce

Instructions

1. Bring milk, water, salt, and pepper to boil in medium saucepan over medium-high heat. Slowly whisk in grits. Reduce heat to low, cover, and simmer, whisking often, until grits are thick and creamy, about 25 minutes. (Add extra water, 2 tablespoons at a time, if grits become too stiff while cooking.)

2. Whisk cheddar, Parmesan, butter, mustard, hot sauce, and Worcestershire into grits until cheese is melted, about 1 minute. Off heat, season with salt, pepper, and hot sauce to taste. Serve.

Grits-Mac Mashup

Using ingredients typically found in macaroni and cheese—Dijon mustard, hot sauce, Worcestershire sauce, and, of course, cheddar cheese—makes these grits supersavory and reminiscent of the classic pasta.

Notes

WhY THIS RECIPE WORKS In recent history, grits have transformed from a simple mixture of water and ground corn to a creamy, savory—and often cheesy—culinary staple. These extra-cheesy grits benefited from flavor-boosting ingredients inspired by macaroni and cheese. Worcestershire sauce, Dijon mustard, and hot sauce added complexity and savoriness, while cooking the grits in a mixture of milk and water provided both creaminess and thorough hydration. Less flavorful cheeses, such as American and mild cheddar, tasted too bland and milky when mixed into the grits; using extra-sharp cheddar and a hint of Parmesan allowed the cheesy flavors to shine through. These ultrasavory grits are as flavorful as they are versatile; pair them with bacon and runny eggs for breakfast, spoon them next to a pile of garlicky greens, or simply enjoy them by the bowlful with extra hot sauce.

We developed this recipe with widely available Quaker Old Fashioned Grits. If you use our winning grits (Anson Mills Pencil Cob Grits), or other more coarsely ground grits, you will need to increase the simmering time in step 1 to about 50 minutes.