- 8oz Milk
- 8oz Pacific-brand chicken broth (having experimented around, this is the best commonly available chicken broth for this recipe)
- 1/2 cup / 4oz Grits (I like Red Mule Grits)
- 2Tbsp Butter
- 2oz Sharp cheddar cheese
- 4Tbsp Grated parmesan cheese
- Dried chili pepper flakes
- Black pepper
This makes enough for three people or two hungry people. I serve it in a soup plate and top it with breakfast sausages and eggs. Adding these to the top keeps the grits from losing heat and congealing as quickly.
- Add around a pinch of chili pepper flakes to a saucier. Heat it until you really smell the peppers. Heating it releases the oils which brings out the flavor. Before the flakes burn, add the milk and chicken broth. Bring to a boil, stirring occasionally with a whisk.
- Once boiling, reduce the heat and whisk in the grits. It is useful to add a tiny bit more grits than in the recipe as you can always add more water to make it more runny, but you can't add more grits later in the process. Stir, at a low simmer (i.e., an occasional bubble) for 15 minutes. Start by stirring more but you can reduce to one stir every two minutes. At the end of the 15 minutes, the grits should have a good consistency, having absorbed the liquid. If it is too pudding-like, add some water.
- Reduce the heat and add butter and black pepper (~1/2tsp). Wait until butter has melted and mix.
- Add cheddar cheese and submerge in grits. After 2 minutes, whisk it to combine. Add parmesan cheese. Whisk to combine.