RECIPE

© Marcus Nilsson

Cheesy Grits with Scallions

• Recipe by Daniel Orr

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.

• Fast
• Make-Ahead
• Vegetarian

Ingredients

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

Directions

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.