奶酪粗燕麦粉

食材

服务 4

• 1 cup主要成分(not instant or quick-cook)
• 2 cups黄油
• 2 cups品尝
• 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)

步骤

1. 1

   准备

   准备好食材。

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

2. 2

   库克

   用中火煮至熟。

3. 3

   季节

   用盐和胡椒调味。

   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

   发球

   趁热食用。

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.

变化

• •

  添加蔬菜以增加变化。

存储

冷藏可保存3天。

常见问题解答