Categories: Sides
Ingredients
- 1 tsp kosher salt, plus more
- 1 1/2 cups coarse-grind grits
- 2 tbsp unsalted butter
- 1/2 cup heavy cream
- 6 oz. fresh mozzarella, grated
- 6 oz. Gruyere, grated
- 6 oz. extra-sharp cheddar, grated
Directions
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Bring 1 tsp salt and 5 cups water to a simmer in a large saucepan over medium heat. Whisking constantly, gradually pour in grits. Cook, whisking often to prevent clumps, until mixture is thick but grits are still very al dente, 15-20 minutes. Remove from heat and let sit until a skin forms on surface, 5-10 minutes.
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Set grits over medium-low heat and whisk vigorously until smooth. Cook, whisking often, until grits are tender but still have some bite, 15-20 minutes. Whisk in butter, then cream; reduce heat to low. Whisking constantly, add each cheese a little at a time. Whisk after each addition until melted and smooth before adding more. If needed, add water until grits are pourable but still very thick. Season with more salt, if needed.