Swapping Out Mashed Potatoes, Give Cheese Grits a Try

Instead of serving mashed potatoes as a side for my braised beef, I've decided to give cheese grits a try. Creamy as well, and using cornmeal kind of tricking me into thinking I'm actually eating healthier and not just piling up carbs. And let's not staring at the bread and cheese platter on the table.

Cheese grits -

Ingredients (for 2 to 3 portions)?

• 1 cup whole milk
• 1 cup water
• 1/2 cup cornmeal 
• 1/3 cup sharp Cheddar (shredded)
• 2 tablespoons unsalted butter
• 1 to 2 tablespoons heavy whipping cream
• 1/2 teaspoon salt
• Some freshly ground black pepper

How?

Prepare a medium pot and pour in milk, water, and salt. Bring to a light boil then turn to low heat.

Pour in cornmeal and whisk constantly to prevent lumping and browning. It should take around 20 to 25 minutes, till cornmeal starts to feel like creamy mashed potatoes.

Remove the pot from heat and stir in Cheddar and butter. Whisk till fully combined. Add 1 to 2 tablespoons of heavy whipping cream for an even creamier taste. 

Sprinkle some freshly ground black pepper right before serving. 

It's better to serving the grits immediately. However, to save some hassles while preparing for a big meal, this can be made one day ahead and store in the fridge, but skip the heavy whipping cream part. Add the heavy whipping cream when heating up the grits, and keep whisking till that creamy mashed potatoes-like texture comes back to life.