As if good ol’ Kentucky-made, stone-ground white grits aren’t good enough on their own, Chef Ouita Michel (Holly Hill Inn) serves this extra-creamy and cheesy version featuring plenty of milk and white cheddar – and just a whisper of cayenne pepper. (And if you really want to take them over the top, just substitute the milk for heavy cream.)

Ingredients

• 2 cups water
• 2 cups milk
• 2 tsp. salt, or more to taste
• 1 cup Weisenberger Mill stone-ground white grits
• 2 cups grated sharp white cheddar cheese
• ½ tsp. cayenne pepper

Preparation

1. Bring water, milk and salt to a hard boil in a heavy 2- to 4-quart pot with a lid. Add grits, reduce heat and stir until they come back to a simmer and the starch begins to develop.
2. Cover the grits and lower the heat as low as possible. At the inn, we let the grits just sit over our pilot light for about an hour and a half, as sous chef Lisa Laufer says, “letting them swell.” (If you don’t have this kind of time, they should cook over very low heat for about 30-40 minutes.) Check them occasionally to make sure they don’t scorch on the bottom, but don’t stir too frequently.
3. Add the cheese, cayenne and salt, to taste.

Recipe provided by:
Chef Ouita Michel/Ouita Michel Family Restaurants (Lexington-Midway-Versailles, KY)