Prep Time: 5 minutes
Cook Time: 20-25 minutes
**2 cups milk
2 cups water
1 tsp. salt
**2 cups coarse ground yellow cornmeal
¼ cup unsalted butter, cut into pieces
**4 oz. cheddar cheese, finely shredded
Pepper to taste
Place the milk, water, and salt in a large, heavy-bottomed saucepan over medium-high heat and bring to a boil.
Very slowly sprinkle in the cornmeal, whisking all the while, until all is added and the cornmeal is combined with the liquid.
Lower the heat to low until the mixture barely simmers; whisk frequently—almost constantly—until the mixture is thickened and smooth.
Grits firm up tremendously as they cool. The total cooking time will be 20 to 25 minutes. Remove from the heat and whisk in the butter and cheese until incorporated.
Taste and season generously with pepper. Place back over low heat for a few moments, whisking constantly, to heat through and make sure all the cheese is melted. Serve immediately.
Nutrition (per serving)
315 calories; 15 g fat(9 g sat); 3 g fiber; 35 g carbohydrates; 11 g protein; 18 mcg folate; 42 mg cholesterol; 4 g sugars; 148 IU vitamin A; 238 mg calcium; 2 mg iron; 558 mg sodium; 251 mg potassium
Recipe from The Low-FODMAP Diet Step by Step by Kate Scarlata