Stone-ground cheese grits

Method

1. Bring the 800 ml water, milk, and salt just to a simmer in a heavy 3 litre pot. Skim any hulls that float.
2. Whisk in the grits in a thin stream. Reduce immediately to the lowest steady simmer before the mixture begins to spit.
3. Cook for 45 to 65 minutes, stirring frequently and scraping the bottom and corners. If a spoon stands upright while the grains are still firm, add the hot reserve water 30 ml at a time.
4. When every grain is tender but still has a little corn texture, remove the pot from the heat. Stir in butter, cheddar, and pepper. Rest 5 minutes. The grits should mound softly and a furrow should close slowly.

Ingredient substitutions

• Coarse white stone-ground grits are preferred. In Germany, order grobe weiße Maisgrieß or use coarse polenta; in Canada, use coarse grits or coarse polenta. Polenta is usually more assertively corn-flavoured and sets firmer, so begin with about 10 percent less liquid and add the reserve by feel. Instant polenta is not a time-equivalent substitute.
• Mature cheddar made with vegetarian or microbial rennet gives the intended finish and keeps the recipe vegetarian. German würziger Cheddar and Canadian aged cheddar work by equal weight when their labels confirm suitable rennet. A drier aged cheese may need another 15 to 30 ml hot water, while a young cheese tastes milder.

Notes

• An optional overnight soak must use water only and stay refrigerated; never leave milk at room temperature.
• Grits vary by mill. If they remain gritty after 45 minutes, add hot liquid and keep cooking rather than adding more cheese.
• Cool in shallow containers within 2 hours. Refrigerate 3 to 4 days or freeze up to 1 month. Reheat gently with 30 to 60 ml milk or water per portion; for safety-sensitive diners, heat leftovers throughout to 74°C.

Sources consulted

• Anson Mills: Coarse grits technique
• Discover South Carolina: Three ways to cook grits
• Discover South Carolina: Shrimp and grits

Good with

• Uncle Pooh's shrimp, sausage, and grits

From Christoph Mayer

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