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Ingredients
3 cups milk 2% or whole
2 cups of water
1 ¼ cups old fashioned corn grits (coarse white cornmeal_
2 teaspoons salt
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon smoked paprika
6 tablespoons butter
1 ½ cups shredded sharp cheddar cheese (or I like half cheddar and half pepper jack)
Instructions
Mix the milk, water, salt, garlic powder, cayenne pepper, and paprika in a large 6-quart saucepot. Set over medium-high heat and bring to a boil.
Once boiling, whisk in the grits, until there are no clumps. Lower the heat to medium-low. Cover and simmer for 12-20 minutes, (depending on the package instructions) stirring occasionally.
Once the grits seem soft and thick, stir in the butter and shredded cheese. Taste, then season as needed.
If the grits are thicker than desired, stir in another ¼ – ¾ cup water. They will continue to thicken as they cool.
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