Presenting: Daniel’s Birmingham Grits
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| 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:
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.
Presenting: Daniel’s Birmingham Grits
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.
Ingredients
- 2 cups whole milk
- 1 cup water
- 2 tsp kosher salt
- 1 cup coarse ground cornmeal
- 1 tsp freshly ground pepper
- 1/2 c butter
- 8 ounces Cheddar cheese shredded (it really does taste better if it is freshly shredded)
Instructions
- 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.
- 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 hot.
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