6 servings cheddar and scallions grated chopped for garnish
1.3 cups half-and-half
2 teaspoons kosher salt
1 cup quick-cooking grits instant fine not
0.5 cup scallions white green chopped 4 scallions
4 ounces aged sharp cheddar cheese grated
2 tablespoons butter unsalted
Equipment
sauce pan
pot
wooden spoon
Directions
Bring 4 cups of water to a boil in a heavy 4-quart saucepan.
Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.
