© Marcus Nilsson
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4

Slivers of scallion add zip to these comforting grits. Daniel Orr makes his with stone-ground hominy from Webb's Farm, an Amish producer in nearby Oden, Indiana.   More Quick Side Dishes  

How to Make It

Step

In a large saucepan, combine the water, milk, onion, garlic, olive oil and salt, and bring to a boil. Simmer over moderate heat until the onion and garlic are softened, about 3 minutes. Return to a boil and whisk in the grits. Cook over low heat, stirring frequently with a wooden spoon, until the grits are tender, about 25 minutes. Add the cheese, scallions and thyme and stir until the cheese has melted. Transfer to bowls and serve.

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