Soul-satisfying, approachable and inexpensive, cheesy grits are the ultimate accompaniment. Over the past few weeks, I’ve served them with spicy shrimp, with BBQ chicken and egg-topped with tomato sauce. In every iteration they were delicious. Just make them, and throw whatever you were already planning to eat tonight on top of them. You won’t regret it.
Cheesy Grits, adapted from Alton Brown
2 cups milk
2 cups water
1 1/2 t kosher salt
1 cup grits (coarse ground cornmeal)
1/2 t freshly ground black pepper
4 T butter, cut into 1 T pieces
4 oz sharp cheddar, grated
In a heavy-bottomed saucepan, bring milk, water and salt to a boil. Once the milk mixture has come to a boil, add the grits slowly while whisking. You want to whisk pretty vigorously so your grits come out smooth. Reduce the heat to low and cover the grits. Every 5 minutes or so, uncover and whisk vigorously. After about 25 minutes your grits should be soft and thick.
Remove from the heat and add the butter and pepper. Whisk together. Once combined, whisk in the cheese. Serve immediately with the topping of your choice.
Also, my preference for green beans as a vegetable side has been made quite obvious.