Grits are a true thing of beauty when properly cooked. Unfortunately, instant grits can never come close. If you’re really pressed for time, wait for a pleasant Sunday morning when you can afford those few extra minutes. Your patience will be rewarded.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
In a medium pot over medium heat, combine the water and milk and bring to a boil. Slowly sprinkle in the grits, whisking constantly to help avoid lumps. Once the liquid has returned to a boil, cover and lower the heat. Simmer, stirring often, until the grits are smooth and creamy, about 20 minutes.
Step 2
Remove from the heat. Add the butter, cheeses, and Sriracha, stirring to combine. If the mixture becomes too thick or pasty, feel free to adjust the consistency with a touch more milk. Season with salt and pepper to taste. Spoon into bowls, and garnish with an extra touch of Sriracha and a sprinkling of parsley. Serve immediately alongside your favorite country breakfast.
GOT LEFTOVERS
Step 3
Spread the grits out into a 1/2-inch-thick layer in a baking sheet lined with parchment paper. refrigerate until firm, several hours or overnight. Cut into squares and pan-fry with a touch of oil in a nonstick or cast-iron skillet over medium-high heat until browned and heated through, about 5 minutes per side. Garnish with Sriracha and grated parmigiano-reggiano cheese.
