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Cheesy Grits with Scallions

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.

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  • Total Time:
  • Servings: 4

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  • 3 cups water
  • 2 cups milk
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1 cup grits (not instant)
  • 1/2 cup shredded sharp cheddar
  • 4 scallions, thinly sliced
  • 1/2 teaspoon finely chopped thyme


  1. 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.
Contributed By Photo © Marcus Nilsson Published February 2008

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