Holly Hill Inn Extra-Creamy Cheese Grits
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.)
- 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
- 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.
- 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.
- Add the cheese, cayenne and salt, to taste.
Recipe provided by:
Chef Ouita Michel/Ouita Michel Family Restaurants (Lexington-Midway-Versailles, KY)