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SOUTHERN CHEESE GRITS RECIPE

from Matt Cherry of indie rock band Maserati

"If you've lived or spent significant amount of time in the South, you know that grits are a staple of the Southern breakfast palette. Grits are basically a type of corn porridge and don't really have much of a taste by themselves, so you've got to focus on the consistency. The grits served at Waffle House, for example, tend to be thin and watery, but this recipe makes thick and creamy grits. Recently, grits seemed to have caught on in gourmet restaurants all over the place. I went to a restaurant in Ann Arbor, Michigan, where they serve a plate of cheese grits for about eight dollars. The funny thing is that you can get a twenty-pound sack of grits in the South for that price."

-Matt Cherry

Ingredients:
3 cups water
1 cup grits
½ cup milk
4 tablespoons butter
1-2 teaspoons salt, or to taste
2 teaspoons black pepper
4 ounces sharp white cheddar cheese, cut into small pieces

Directions:

1. Heat the water in a small saucepan until it comes to a boil.

2. Turn the heat down to a low simmer, add the grits, stir, and cover. Stir occasionally, ensuring that the grits do not stick to the bottom of the pan.

3. After about 10-12 minutes, the grits will have soaked up all the water (the mixture should be thick, not watery). Add the milk and stir thoroughly.

4. Add the butter, salt, pepper, and cheese. Stir constantly for a minute or two, until the cheese is melted and the mixture has a creamy consistency.

This makes a great side dish to a breakfast of eggs, bacon, or sausage, and toast. It can also be used as a bed for blackened chicken, fish, or shrimp.

Serves 4.