|The perfect breakfast on a snowy day.|
|Sharp cheddar makes it better. I prefer to shred my own.|
|The view from my kitchen table at breakfast time today|
A note on grits: In Delaware (and most "northern" states), I have trouble finding anything other than Quaker Grits. These grits are great and I usually purchase the quick (NOT instant) variety. However, if you can get your hands on some stone ground grits or some yellow corn grits (I used those for this recipe), use them.
|Yellow corn grits, imported from the great state of North Carolina|
a Keeley original
2 cups water
1/4 cup grits (do not use instant grits, quick grits are okay)
1 cup grated sharp cheddar cheese
1 Tablespoon butter
salt and pepper, to taste
In a small pot, bring water to a boil. Add 1/2 teaspoon salt to boiling water.
Whisk grits into boiling water and reduce to a low simmer. Cook for 3-5 minutes, stirring frequently, until mixture begins to thicken.
Add 1/2 teaspoon pepper, butter, and whisk in cheese. Continue to simmer until grits thicken to desired consistency. Adjust seasonings, if necessary. Serve hot in a bowl with spoon or on a plate (depending on consistency).