Here’s a recipe for Creamy Cheese Grits. We pour the Mardi Gras Soup over the grits in a bowl.
- 2 cups whole milk
- 2 cups water
- 1 1/2 teaspoons kosher salt
- 1 cup coarse ground cornmeal
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 ounces sharp Cheddar cheese, shredded (I use Vermont white cheddar.)
Place the milk, water and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps. Cook for 20 to 25 minutes or until mixture 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
The Mardi Gras Soup is fairly spicy and the grits are really creamy so if you want to drink wine I would go with Sauvignon Blanc. A Sweetwater 420 (my favorite) would be a refreshing compliment to this meal.