Emeril's Creamy Stone-Ground Grits

Emeril’s low-and-slow stone-ground grits cooked in milk and water and finished with a full pound of white cheddar.

Ingredients

• 6 cups water
• 6 cups milk
• 2 teaspoons salt
• 1 teaspoon freshly ground white pepper
• 4 tablespoons butter, divided
• 1 1/2 cups stone-ground white grits
• 1 pound grated white cheddar cheese

Directions

1. Combine the water, milk, salt, pepper, and 2 tablespoons butter in a large saucepan over medium heat and bring to a gentle boil. Stir in the grits.
2. Cook 1 hour 15 minutes, stirring occasionally and avoiding scraping the pan bottom. Add hot water if needed to keep the consistency.
3. Remove from the heat and stir in the remaining 2 tablespoons butter and the cheese.
4. Serve immediately, or to reheat, butter a pan, add the grits, and warm at 400 F for 15 minutes.

Notes

Recipe by Emeril Lagasse (emerils.com, from Emeril Live).