Moms Cheese Grits (Print Version)

# Ingredients:

01 - 1 cup thick cream for cooking.
02 - 3 cups of water.
03 - A pack (450 g) of mature cheddar cheese.
04 - Salty beurre demi-sel (8 tbsp), split into two equal parts.
05 - A teaspoon of fine sea salt.
06 - 1 cup of traditional grainy semoule de maïs (cornmeal).
07 - Add spicy Tabasco sauce as desired.

# Instructions:

01 - In a medium pot, stir together water, thick cream, half of the butter (4 tbsp), and salt.
02 - Over medium-high heat, bring the liquid to a rolling boil while you shred the cheese.
03 - Use the large holes of a box grater to shred enough cheddar to make around 4 cups.
04 - Gradually sprinkle the cornmeal into the boiling liquid. Keep stirring all the time to avoid those pesky clumps.
05 - After adding the grits, quickly turn the heat down to its lowest setting.
06 - Let the grits gently cook for 20 minutes, stirring often, until the liquid absorbs and the texture softens.
07 - Stir the shredded cheese into the cooked grits. Make sure it melts completely into the mixture.
08 - Stir in the remaining butter (4 tbsp) until it’s blended fully.
09 - Splash in a bit of Tabasco sauce for a flavor boost.
10 - Take a quick taste. Add a pinch more salt if you think it needs it.
11 - Serve right away, piping hot, with more Tabasco on the side.
12 - Another option: move it to a baking dish and keep in a low-temperature oven until ready to serve.

# Notes:

01 - A staple from the South.
02 - Luscious with a creamy finish.
03 - Made with a few simple pantry items.
04 - An ideal side dish to round out your meal.

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