Presenting: Daniel’s Birmingham Grits

He obviously needs our help.

Soon after he learned that I had started this blog, my very good friend Daniel began pestering me to do a post just for him. I didn’t really feel like it, so I tricked Liberty into doing it!

 

Liberty:

   At dinner last night (amidst caviar and vodka shots at a very odd Russian restaurant that I’m sure will be the subject of a forthcoming post), Serena informed me that I had a new friend and admirer: Daniel. Although we have never met, I feel like we have a deep connection based on the number of stories I have heard about him. I hope Serena talks this much about me…
Interestingly, Daniel seems to have created a rather hilarious image of me as a gun-slinging southern gal from Birmingham, Alabama, who likes to cook grits.* None of this is true, but as a thank you to him for being such a loyal reader, I have decided to come up with a grits recipe just for him. You’re welcome, Daniel.
*I may or may not have described Liberty in this way…

 

Presenting: Daniel’s Birmingham Grits

Ingredients:
2 cups whole milk
1 cup water
2 tsp kosher salt
1 cup coarse ground cornmeal
1 tsp freshly ground pepper
1/2c butter
8 ounces Cheddar cheese, shredded (it really does taste better if it is freshly shredded)
 

 

Preparing your grits:

-Place the milk, water, and salt in a large over medium to high heat and bring to a boil.

-When boiling, add the cornmeal whisking until the cornmeal has become completely incorporated into the liquid.

-Turn the heat on low and cover for about 30 minutes, whisking it about every 3-4 minutes to prevent lumps. (Turning up the heat does not cook it faster it will just give you burned grits. I know this.)

-Grits are finished cooking when they have the texture of a smooth cream of wheat (if you don’t know what that looks like just cook them for 30 minutes and you should be golden)

-Remove pot from the heat. Add the pepper and half of the butter, whisking until combined.

-Slowly whisk in the cheese.

-Spoon grits out into individual portions and divide the rest of the butter equally on top of each portion. SERVE IMMEDIATELY.

(As ‘pa always says: “gotta gittit while its hawt.”)**

** He doesn’t really say it like that, but I thought maybe having a southern twang lends credibility

Parting words for my new friend Daniel:

Until we meet officially and you fall in love with me at first sight, I would suggest making these on Sunday mornings for any overnight guest(s). She will think you are a Domesticated dog and will fall in love with you immediately.

However, once we meet and fall in love, I will make them for you. And they will be delicious.

Cheese Grits

Ingredients

  • 2 cups whole milk
  • 1 cup water
  • 2 tsp kosher salt
  • 1 cup coarse ground cornmeal
  • 1 tsp freshly ground pepper
  • 1/2c butter
  • 8 ounces Cheddar cheese, shredded (it really does taste better if it is freshly shredded)

Instructions

  1. Place the milk, water, and salt in a large over medium to high heat and bring to a boil.
  2. When boiling, add the cornmeal whisking until the cornmeal has become completely incorporated into the liquid.
  3. Turn the heat on low and cover for about 30 minutes, whisking it about every 3-4 minutes to prevent lumps.
  4. Grits are finished cooking when they have the texture of a smooth cream of wheat. (If you don’t know what that looks like just cook them for 30 minutes and you should be golden.)
  5. Remove pot from the heat. Add the pepper and half of the butter, whisking until combined.
  6. Slowly whisk in the cheese.
  7. Spoon grits out into individual portions and divide the rest of the butter equally on top of each portion. Serve hot.
http://domesticate-me.com/presenting-daniels-birmingham-grits/

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