Corn porridge for breakfast

Votes: 3

Time: 35 min.
Complexity: easily
Servings: 4

American grits is made from coarsely ground cornmeal in milk and is incredibly soft, flavorful, and creamy, especially after adding butter at the very end. Add some grated cheese, and the texture of grits becomes fantastic! Serve immediately while it's hot, velvety, and chewy. It's an excellent side dish for any meat, poultry, or seafood dish. Try grits with butter-fried shrimp, a favorite dinner in the southern US.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup coarsely ground corn grits
2 cups whole milk
2 tbsp of water
1.5 tsp coarse salt
0.5 tsp ground black pepper
4 tablespoons unsalted butter
110 g sharp cheddar, grated

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn grits, cheddar cheese, milk

Cooking the dish according to the recipe:

In a large, heavy-bottomed saucepan, combine the milk, water, and salt and bring to a boil over medium-high heat. Once the milk mixture comes to a boil, gradually add the cornmeal, whisking constantly. Once all the cornmeal is incorporated, reduce the heat to low and cover.
Remove the lid and stir every 3-4 minutes to prevent the grains from sticking and forming lumps. Be sure to get into the corners of the pan when stirring. Cook for 20-25 minutes or until the porridge is creamy.