Easy Cheddar Grits
- 1 cup instant grits (Real southerners will tell you that instant grits are a sin. But since I am not a real southerner, I won’t and you will never be the wiser.)
- Pint of heavy cream (You won’t need it all but you might want some in your coffee, too. Why not go all the way, while you’re at this?)
- Bunch of scallions
- Hunk of or ⅓–½ cup cheddar cheese, grated
- A little good Parmesan Reggiano for sprinkling
- Make a cup of grits according to the recipe on the instant box, only don’t use water. Nosiree. Stir in cream. Yep, cream. Just drizzle it in a little at a time. They will soak up the cream and need more. You can use half cream and half milk or half cream and finish with half-and-half. But what you want is thick and sinfully rich. With instant, this is the only way to achieve it.
- In another pan, sauté a bunch of finely chopped scallions in butter or oil.
- When the grits are almost cooked through, add the scallions and the cheddar cheese. You want an aged Vermont cheddar for this. Or you could use a Cheshire from West River Creamery in Vermont called Londonderry. It is a traditional clothbound Cheshire that will make this so good you will cry. They do a farmhouse cheddar, called Cambridge, that is also rich and tangy. I get them at the farmer’s market, but I bet you can get them on the web, too.
- When the grits are cooked all the way through, add salt and freshly ground pepper to taste and pour everything into a pie pan. Sprinkle the Parm on top and bake in a 350ºF oven for about 30 minutes, or until golden and bubbly, whichever comes sooner.
- Remove it from the oven and let it settle. In a few minutes, you will be able to slice it like pie. People will think you slaved for hours. They will praise you over and over and then they will need a little nap.