Weisenberger Cheese Grits Gf, V Recipe

Boil liquid

In a medium heavy-bottomed saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Stir in 1 teaspoon fine sea salt.

Add grits slowly

Reduce heat to low so the liquid is at a steady simmer. Slowly whisk in 1 cup Weisenberger stone-ground grits to prevent lumps.

Simmer and stir

Cook the grits at a low simmer, uncovered or partially covered, stirring frequently (every 2–3 minutes) to prevent sticking. Continue cooking until the grits are thick, creamy and the individual grains are tender but still have a little body, about 20–25 minutes. If they become too thick, add up to 1/2 cup additional hot water or milk, a few tablespoons at a time, until desired consistency is reached.

Finish with butter and seasoning

Off the heat, stir in 2 tablespoons unsalted butter and 1/2 teaspoon freshly ground black pepper. Taste and adjust salt as needed.

Temper and incorporate cheeses

With the pot off the heat but still warm, stir in 1 cup grated sharp cheddar and 1/4 cup finely grated Parmesan until melted and fully incorporated. If using, add 2 ounces softened cream cheese for extra creaminess and stir until smooth.

Adjust consistency

If the grits are thicker than desired after adding cheese, stir in up to 2–4 tablespoons hot milk or water to loosen to a spoonable consistency.

Plate and garnish

Spoon the cheese grits into bowls or onto plates. Dot with 1 tablespoon extra butter if desired and sprinkle with 1 tablespoon chopped fresh chives. Serve immediately while hot.