RECIPE
© Marcus Nilsson
Cheesy Grits with Scallions
- Contributed by Daniel Orr
- ACTIVE:
- TOTAL TIME: 40 MIN
-
SERVINGS:
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.
- ACTIVE:
- TOTAL TIME: 40 MIN
-
SERVINGS:
4
- FAST
- MAKE-AHEAD
- VEGETARIAN
Ingredients
-
Ingredients
- 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
Directions
- 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.
Serve With
Pan-Seared Sausages with Apples.- From Chefs’ $30 Challenge: Daniel Orr
- Published February 2008