Skip To Content
Get Our Newsletter
JEWISH. INDEPENDENT. NONPROFIT.

Support the Forward

Funded by readers like you DonateSubscribe

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.

Engage

  • SHARE YOUR FEEDBACK

  • UPCOMING EVENT

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free under an Attribution-Non Commercial-No Derivatives Creative Commons license as long as you follow our republishing guidelines, which require that you credit Foward and retain our pixel. See our full guidelines for more information.

To republish, copy the HTML, which includes our tracking pixel, all paragraph styles and hyperlinks, the author byline, and credit to Foward. Have questions? Please email us at help@forward.com.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.