Sausage and Peppers with Southern Grits

Ingredients

• 1 cup Stone-Ground Grits (Yellow or white stone-ground grits are preferred for texture. Do not use instant grits.)
• 2 cups Water
• 2 cups Whole Milk (For a richer, creamier texture.)
• 4 tbsp Unsalted Butter (Cubed for easier melting.)
• 1 cup Sharp Cheddar Cheese (Freshly shredded from a block melts best.)
• 1 tsp Kosher Salt (Adjust to taste.)
• 0.5 tsp Black Pepper (Freshly ground is recommended.)
• 1 tbsp Chives (Freshly chopped, for garnish.)

Instructions

1. 1

   In a medium, heavy-bottomed saucepan, combine the water, whole milk, and kosher salt. Bring the mixture to a gentle boil over medium-high heat, watching carefully to prevent the milk from boiling over. This should take about 5-7 minutes.

2. 2

   Once boiling, reduce the heat to medium-low. While whisking constantly with one hand, slowly and steadily pour the grits into the liquid with the other. Continuous whisking during this step is crucial to prevent any lumps from forming.

3. 3

   After all the grits are incorporated, reduce the heat to the lowest possible setting. Cover the saucepan and let the grits simmer for 20-25 minutes. Stir thoroughly every 5 minutes, scraping the bottom of the pan to prevent sticking and scorching. The grits are done when they are thick, creamy, and the individual grains are tender.

4. 4

   Remove the saucepan from the heat. Immediately stir in the cubed unsalted butter until it has completely melted. Then, gradually stir in the shredded sharp cheddar cheese and black pepper until the cheese is fully incorporated and the grits are smooth.

5. 5

   Taste the grits and adjust the seasoning with more salt or pepper if desired. Serve immediately, garnished with freshly chopped chives.