チーズ入りグリッツ

材料

サービスします 4

• 1 cup主成分(not instant or quick-cook)
• 2 cupsバター
• 2 cups味わう
• 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)

手順

1. 1

   準備する

   材料を準備します。

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

2. 2

   クック

   完了するまで中火で煮ます。

3. 3

   季節

   塩とコショウで味付けします。

   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

   サーブ

   温かいままお召し上がりください。

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.

バリエーション

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  野菜を加えてバリエーションを加えます。

ストレージ

冷蔵で3日間保存可能。

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