Cheddar Cheese and White Pepper Grits

Holy Moly.....I'm gonna need a bigger spoon or two maybe spoon's... I've been making grits for a while and they're an under appreciated product, except in the south of course. Because grits are white in color, I use white pepper as an ingredient when making the grits. The white pepper add just a little heat, but really it's more about the pepper flavor than the heat. When you try this dish, you'll taste the creamy grits and sharp cheddar cheese, but you'll say to yourself, wow, what is that other flavor that makes this so good? Check this dish out sometime.

 

Ingredients:
1 cup grits
2 cups water
1 cup 1% milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup shredded sharp cheddar cheese

Preparation:

Heat the water and milk up in a large sauce pan. Add the salt and pepper. You may want to add another dash or two of white pepper, but you want to wait until your all done with the grits and then decide.

 

Add the 1 cup of grits to the sauce pan and stir frequently with a whisk. As the grits cook they will thicken up and stop thickening when fully cooked. You want the consistency of the grits to be like a thick pancake batter. If the grits are to runny or thin, add another dash of grits. If the grits are too thick, add a little more milk. 

 

Now is when you check to see if you need more white pepper. You want to taste the pepper, but not be overwhelmed. Add the cheddar cheese and stir until melted in and serve. Finish the dish with a little chopped Italian parsley, drizzle of olive oil and a grind od salt and black pepper.