Cheese Grits and Mushrooms
I should warn you that this recipe is not really grits in the ‘gritty’ sense of the word. The truth is all I had in the house was cornmeal which had no grit potential whatsoever. But these smooth grits (is that an oxymoron?) were a perfect match with mushrooms sauteed in Spanish onion and a dash of red wine vinegar.
As I am not American and have NO cultural grit heritage I turned to Alton Brown for this recipe (I consider him the quintissential modern man of the South). It turned out creamy and beautifully, beautifully yellow.
2 cups whole milk
2 cups waterr
1 1/2 tsps kosher salt
1 cup coarse groundd cornmeal (as has been previously mentinoned my cornmeal was not coarse)
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp cheddar, shredded
Place the milk, water and salt in a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture boils gradually add the cornmeal, while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time (I don’t measure the cheese and butter, I just add it depending on taste and how healthy I’m being – there’s cheesy grits and cheesy grits. Serve immediately.
Source: Good Eats, episode ‘True Grits’ with Alton Brown.
Best cooked to… Angus and Julia Stone. These siblings have some of the most relaxing, drifiting, wiggle your toes music out there.
Filed under: Mains, Vegetarian | 1 Comment