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Cheese grits

Grits, a pouch of cheese sauce, a lot of pepper. Southern breakfast, no Southerner required.

Serves 415 minutes, mostly stirring

What to buy

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From your kitchen

a pot, a whisk or a spoon, salt, four cups of water.

What to do

  1. Four cups of water, a big pinch of salt, boiling. Whisk in the cup of grits slowly so it does not clump.
  2. Low heat, lid half on, 10 to 15 minutes, stirring every couple of minutes. It spits; that is normal.
  3. Off the heat. The cheese pouch in, stirred until it disappears. Pepper, Frank's. Eat it hot; cold grits are a different food.

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