formative recipes

Serve these super-rich cheese grits for any meal you fancy. They're a must-have alongside ham and spinach casserole for any holiday brunch or as part of a vegetarian dinner.

My Mom&#8217;s Amazing Cheese Grits

water

heavy cream

kosher salt,

cheddar cheese

grits,

Tabasco hot sauce,

Make ahead: The grits can be made up to 3 days ahead, transferred to a baking dish, cooled, covered, and refrigerated. Reheat uncovered in a 300ºF oven until heated through and stir before serving.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

The Kitchn

Megan O. Steintrager

Step 1

Place 3 cups water, 1 cup heavy cream, 4 tablespoons of the unsalted butter, and 1 teaspoon kosher salt in a medium saucepan and bring to a boil over medium-high heat. Meanwhile, grate 1 pound sharp cheddar cheese on the large holes of a box grater (about 4 cups).

Step 2

While stirring constantly, slowly pour 1 cup old-fashioned grits into the saucepan. Reduce the heat to low and simmer, stirring frequently, until most of the liquid is absorbed and the grits are tender, about 20 minutes.

Step 3

Add the cheese, remaining 4 tablespoons unsalted butter, and a few drops Tabasco hot sauce. Stir until the cheese and butter are melted. Taste and season with more kosher salt as needed. Serve immediately with more Tabasco, or transfer to a baking dish and keep warm in the oven.

These were amazing, I used spicy gouda from Trader Joe&#39;s! TYSM for this awesome recipe. 

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My Mom’s Amazing Cheese Grits