Bruleed Cheese Grits

1. 1

   Put the grits in a large heatproof bowl and cover with water by 3 inches.

2. 2

   Stir, then carefully pour off the water.

3. 3

   Stir in 4 cups fresh water and cover the bowl tightly with aluminum foil.

4. 4

   Fill a large wide pot halfway with water and bring to a boil.

5. 5

   Set the bowl on top of the pot (do not let the bowl touch the water) and reduce the heat to medium; cook the grits, undisturbed, 1 hour.

6. 6

   Uncover, add a heaping teaspoon of salt and stir until smooth.

7. 7

   Re-cover and continue cooking, adjusting the heat as needed to keep the water at a simmer, until the grits are tender and creamy, about 1 more hour; stir until smooth.

8. 8

   Keep warm until ready to serve.

9. 9

   Just before serving, preheat the broiler.

10. 10

    Combine the cheddar, gruyere and gouda in a bowl; add all but 1 cup of the cheese mixture to the grits along with the butter and stir until melted.

11. 11

    Transfer to a 2-quart baking dish and sprinkle with the reserved cheese.

12. 12

    Broil until the cheese is golden and bubbly, 5 to 8 minutes.

13. 13

    Let rest 5 minutes before serving.

14. 14

    Photograph by Anna Williams

* Per serving · 4 servings · Values may vary.

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