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Cheesy Grits with Scallions
© Marcus Nilsson

Cheesy Grits with Scallions

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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.

  1. 3 cups water
  2. 2 cups milk
  3. 1 small onion, minced
  4. 2 garlic cloves, minced
  5. 2 tablespoons extra-virgin olive oil
  6. 1/2 teaspoon salt
  7. 1 cup grits (not instant)
  8. 1/2 cup shredded sharp cheddar
  9. 4 scallions, thinly sliced
  10. 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.