City Grit Chef Sarah Simmons'S Creamy Parmesan Grits

1. 1

   In a medium saucepan, bring 3 1/2 cups of water to a boil with 1 tablespoon of the butter. Add a generous pinch of salt and gradually whisk in the grits. Cook over moderately low heat, whisking often, until the grits are thick and just tender, about 30 minutes.

2. 2

   Meanwhile, in another medium saucepan, melt the remaining 2 tablespoons of butter. Whisk in the flour, and when it is bubbling, gradually whisk in the milk. Cook over moderate heat, whisking frequently, until thickened and no floury taste remains, 8 to 10 minutes. Stir in the grated cheese and cook until just melted, about 2 minutes.

3. 3

   Using a rubber spatula, fold the Parmesan sauce into the grits and season with salt and pepper. Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.