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المكونات

يخدم 4

• 1 cupالعنصر الرئيسي(not instant or quick-cook)
• 2 cupsزبدة
• 2 cupsحسب الذوق
• 1 tspkosher salt(plus more to taste)
• 3 tbspunsalted butter(cut into pieces)
• 1.5 cupssharp white cheddar(freshly grated, about 170g)
• 0.25 cupheavy cream(optional, for extra richness)
• 0.5 tspblack pepper
• 0.25 tspgarlic powder
• 2 dasheshot sauce(such as Tabasco, optional)

التعليمات

1. 1

   الاستعداد

   جهزي المكونات.

   Watch the pot carefully — milk boils over fast. Lower the heat the moment you see it rise.

2. 2

   كوك

   يُطهى على نار متوسطة حتى ينضج.

3. 3

   الموسم

   يتبل بالملح والفلفل.

   If the grits absorb liquid too quickly and thicken before they are tender, add warm water or milk a splash at a time.

4. 4

   خدمة

   يقدم ساخنا.

5. 5

   Add butter and cream

   Remove the pan from the heat entirely and stir in the butter pieces and heavy cream if using. Stirring off the heat prevents the dairy from breaking or curdling and emulsifies the fat into the grits for a glossy, velvety consistency.

6. 6

   Melt in the cheese

   Add the grated cheddar in two or three handfuls, stirring well between each addition. The residual heat is enough to melt sharp cheddar smoothly. Adding cheese in stages ensures it fully incorporates without clumping or turning greasy.

   Freshly grated cheese melts far more smoothly than pre-shredded, which contains anti-caking starches that interfere with melting.

7. 7

   Serve immediately

   Transfer to warm bowls and serve right away — cheese grits thicken rapidly as they cool. Top with a fried egg, crumbled bacon, sautéed shrimp, or just a pat of butter and a dash of hot sauce for a classic Southern breakfast.

الاختلافات

• •

  أضف الخضار للتنوع.

تخزين

يحفظ مبرداً لمدة 3 أيام.

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