Weisenberger Mill Cheese Grits
From Just a Few Miles South: Timeless Recipes from Our Favorite Places by Ouita Michel
Grits are traditional fare in Kentucky, and they are served at all my restaurants, where we use only Weisenberger Mill stone-ground grits, produced just down the road from Holly Hill Inn in Midway.
Leftover grits can be poured into sheet pans and cooled, then sliced, dusted in flour or cornmeal, and pan-fried for crispy grits cakes, which make a nice side dish or can be served with poached eggs. Cut them into smaller squares for crispy grits croutons, which are a great accompaniment for a Southern Caesar salad.
We prefer to grate our own cheese. Pre-shredded cheese is mixed with cornstarch to prevent clumping and has a muddled flavor.
-Ouita Michel
Ingredients
2 cups water
1 1/2 cups whole milk
1/2 cup heavy cream
1 cup Weisenberger Mill stone-ground grits
1 1/2 teaspoons kosher salt
1/4 teaspoons cayenne
1 1/2 cups shredded sharp white or yellow cheddar cheese
Directions
Bring water, milk & cream to a hard boil in a 4-quart stockpot with a tight-fitting lid.
Add grits, reduce heat and stir until they come back to a simmer.
Cover the grits and reduce the heat as low as possible.
Cook 30-40 minutes, stirring occasionally to make sure they don’t scorch the bottom.
When thickened, stir in salt and cayenne, then shredded cheddar and mix throughly.
Remove from heat, cover, and rest until the cheese has melted completely.
Taste for seasoning. Serve warm.
Makes about 4½ cups or 8 generous servings.
Note: Cheese grits can also be made in a slow cooker. Add grits, water, milk, cream, and salt to the cooker, and set on high. Stir every 30 minutes or so for 2 hours—yes, you must break the “Never lift the lid!” rule. Then set on low and cook another 2 hours until the grits are tender. It might seem like the grits will never thicken, but then, all of a sudden, they tighten up. Stir in cayenne and cheese and serve.
© 2021, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
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