Yid.Dish: Peddler’s Grits
4 cups water
4 cups whole milk
2 cups grits (I like to use the stone-ground grits)
1 stick unsalted butter
1 cup heavy cream (optional)
A large bistle of shredded smoky cheddar cheese ( I like to use maple smoked Cabot…even though it is a Yankee cheese)
2 tsp kosher salt
(finish with paprika)
Bring the water and milk to a simmer. In another bowl cover the grits with water and whisk. Let the grits stand 30 seconds and then skim off anything that has floated to the top. Drain the grits and then whisk into the simmering milk. Reduce the heat to low and simmer partially covered for 1 hour and 15 minutes. Now this is the important part! Grits is a jealous grain and you must give it constant stirring attention. Keep stirring until you see the grits take on that divine consistency that others have described as not too runny and not too thick. When they are ready, stir in the cream, butter, salt and cheese. Serve with a nice sprinkling of coarse sea salt, shredded cheddar and paprika.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO
