Presenting: Daniel’s Birmingham Grits

April 8, 2011 | | | |

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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:

   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

Author - Serena Wolf

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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