So, I’ll admit… I didn’t change anything in this recipe or do anything to make it healthier… they were pretty delicious just the way the recipe had them! I got the recipe from Food Network’s Alton Brown, you can see the original recipe here. The recipe called for cornmeal instead of traditional grits which judged based on the ingredients list of what I had- Red Mill coarse cornmeal and the instant grits, the cornmeal seemed a lot healthier since the only ingredient in them was well… corn.
Here’s the recipe: (4 servings)
- 2 cups whole milk
- 2 cups water (may need a little more)
- 11/2 tsp salt
- 1 c coarse ground cornmeal
- 1/2 tsp pepper (or if you’re like me 2-4 tsp pepper)
- 4 tbsp unsalted butter
- 4 oz sharp cheddar cheese
Bring the milk, water, and salt to a boil over medium-high heat in a medium pot or deep pan. For some reason boiling milk is always strange and a little icky to me… but here’s a picture for you, you can judge…
Once the mixture begins to boil add the cornmeal gradually, stirring constantly. I had a hard time keeping mine from clumping, it might not be a bad idea to pour your cornmeal into a small bowl first and make sure there are no clumps in it and break it up really good if it’s been in the pantry for a little while.
Reduce the heat to low and cover. The recipe said to stir every 3-4 minutes and he meant it- make sure not to walk away from these too long! Stir very frequently and let cook until creamy about 25-30 minutes.
Once you’ve taste tested to make sure the consistency is right and the cornmeal is cooked through, remove from heat, add pepper, butter, and cheese and stir together. Serve right away! If you need to reheat them or people are going back for second- you may need to reheat them on the stove with some more water to remoisten them.
Finished product! With BBQ chicken for some reason, it’s what we had…