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Makes about 6 cups.
Ingredients
5 cups milk
1 teaspoon salt
1 cup stone ground yellow grits (preferably Anson Mills)
1 cup sharp white cheddar, grated
Freshly ground pepper
Directions
In a heavy-bottomed 3- quart pot, bring the milk and salt to a boil. Whisk in the grits, stirring constantly.
Turn the heat down to low. Whisk the mixture often, being sure to get in the corners of the pot. Cook about 1 hour and 10 minutes, or until the mixture pulls away from the sides of the pot.
Stir in the cheddar, ground pepper and additional salt if necessary. Serve immediately.
