Cheesy Grits

Makes 3 cups

1 cup coarse-ground white grits (not instant cooking)

3 cups water

¾ teaspoon sea salt

1 cup (4 ounces) grated yellow or white cheddar cheese

Freshly ground black pepper

Optional Toppings (any or all)

Thinly sliced scallions

Crumbled cooked bacon

Diced tomatoes

1.     Fit the stirring blade and mixing tool into the work bowl. Add the grits, water and salt. Cook at 90 C on speed 2 for 15 minutes.

2.     Sprinkle the cheese around the edge of the work bowl and stir at speed 2 for 45 seconds. Season with plenty of black pepper and spoon into a serving bowl. Top with whichever toppings you like or pass the toppings at the table.

Variations:

Shrimp and Grits (Cheesy or Not): When 2 minutes remain on the cooking time for the grits, stir in ½ pound medium shrimp, cut into 1-inch lengths. Continue cooking and add the cheese as above, if you like.

Pan-Fried or Grilled Cheesy Grits: Make a batch of Cheesy Grits and pour into a 9 x 5-inch loaf pan, scraping the sides of the work bowl with a rubber spatula. Smooth the top of the grits with the spatula dipped in water. (This will help make a more evenly browned surface, especially with the pan-fried version.) Cool the grits to room temperature, then refrigerate for at least 2 hours and up to 3 days. Turn the grits out of the pan onto a cutting board. Cut the loaf in half lengthwise and then into fourths crosswise to yield 8 squares.

TO GRILL: oil the grits and the grill lightly. Grill the grits over medium heat until lightly browned and crisp (the center should be creamy but still firm), about 8 minutes.

TO PAN-FRY: Add enough fat (bacon fat, butter or oil) to lightly coat the bottom of a large non-stick or cast-iron pan. Heat over medium heat. Add the grits and cook, turning once, until lightly browned on both sides, about 8 minutes.