Serves 6 to 8
One of our most requested recipes in the history of the restaurant, these grits are so tasty, smooth, and aromatic that some customers have said they want to bathe in them! In fact, my sister Amanda has been known to put up a fight when someone dares to take a bite or two out of hers. We serve them as a side with just about everything on our menu. Some folks even take ’em home and heat ’em up for breakfast.
3 cups water
3 cups heavy cream
2 jalapeño peppers, seeded and minced
1 tablespoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
21⁄2 cups dry grits
4 tablespoons unsalted butter
2 cups sharp cheddar cheese, grated
Combine the water, cream, jalapeños, salt, and pepper in a large saucepan and cook over high heat until the liquid reaches a rapid boil. At the boiling point, slowly whisk in the grits, stirring constantly to avoid lumps. Lower the heat to medium and continue to stir. Stirring frequently, cook until the grits are soft and creamy, usually about 30 to 40 minutes. Remove from the heat and add the butter and grated cheese. Season with more salt and pepper, if needed. Let cool slightly before serving so the grits can be mounded easily. They should be the consistency of mashed potatoes.