Cooked - Extra-Cheesy Grits

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Extra-Cheesy Grits

6.0

2 ¼ cups whole milk

2 cups water, plus extra for thinning

½ teaspoon table salt

½ teaspoon pepper

1 cup grits

6 ounces extra-sharp cheddar cheese, shredded (1½ cups)

2 ounces Parmesan cheese, grated (1 cup)

2 tablespoons unsalted butter

2 teaspoons Dijon mustard

2 teaspoons hot sauce, plus extra for seasoning

2 teaspoons Worcestershire sauce

Bring milk, water, salt, and pepper to boil in medium saucepan over medium-high heat. Slowly whisk in grits. Reduce heat to low, cover, and simmer, whisking often, until grits are thick and creamy, about 25 minutes. (Add extra water, 2 tablespoons at a time, if grits become too stiff while cooking.)
Whisk cheddar, Parmesan, butter, mustard, hot sauce, and Worcestershire into grits until cheese is melted, about 1 minute. Off heat, season with salt, pepper, and hot sauce to taste. Serve.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🍽️Side Dish

CuisineSouthern

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 65 weeks ago

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