Sharp Cheddar Cheese Grits

Ingredients

• 1 cup quick or regular (not instant) grits
• 2 cups water
• 2 cups whole milk
• 1 tsp kosher salt
• 3 tbsp unsalted butter
• 6 oz sharp cheddar cheese, grated (about 1 1/2 cups)
• 1/2 tsp coarsely ground black pepper
• 1/4 tsp cayenne pepper
• 1 tsp Worcestershire sauce

Before you cook

• Grate the cheddar on the large holes of a box grater and let it come to room temperature; pre-shredded cheese is coated with starch and turns grainy.
• Measure the water and milk together into a pitcher.

Steps

1. Bring the water, milk and salt to a simmer in a heavy saucepan over medium heat, watching so the milk does not scorch on the bottom.
2. Rain the grits in slowly while whisking constantly.
3. Whisk 2 minutes, until the mixture thickens noticeably.
4. Reduce the heat to low and cover.
5. Cook 20 minutes for regular grits or 8 minutes for quick grits, whisking every 3 or 4 minutes and scraping the bottom each time.
6. Check that the grains are tender with no gritty center, and cook a few minutes longer if not.
7. Take the pan off the heat entirely; this is what keeps the cheese from breaking.
8. Whisk in the butter until it disappears.
9. Add the grated cheddar in three handfuls, whisking each one in fully before adding the next.
10. Stir in the black pepper, cayenne and Worcestershire.
11. Taste for salt and serve hot, before the grits set.