I assumed Homesick Texan would have a simple grits recipe, and it didn't fail me. But it's really a bit too simple because I wasn't sure what I should look for to know when grits are done. So I combined the elements for extra flavor from that recipe with instruction on basic preparation from a Lee Bros. recipe. And, ta-da! Here's how I make grits...
Cheesy, spicy grits
1 1/2 cups stone-ground grits
1 1/2 cups whole milk
3 cups water
2 pinches kosher salt, plus more to taste
1 jalapeño, chopped
2 cloves of garlic, minced
1 1/2 cups of white Cheddar cheese, grated
Freshly ground black pepper to taste
Stir the grits into a bowl of cold water and allow to settle. If you see any corn hulls that float to the surface, skim off the hulls and drain the grits. (I had no hulls.)
In a medium saucepan, bring the milk and the 3 cups of water to a boil over high heat. Add the grits and stir. Reduce the heat to medium, add the salt and cook, stirring occasionally.
Once the grits thicken in about 10 minutes, reduce the heat and continue cooking, stirring frequently and adding water if the grits become too stiff. Cook until the grits are fluffy and creamy, about 35 to 45 minutes.
Meanwhile, sauté the jalapeño and garlic in butter until soft. Once the grits are done, stir in the cheese, jalapenos, garlic, salt and pepper and stir until cheese is melted.
* I haven't tried this yet, but someone named Jim on Chowhound recommends slicing cold leftover grits and frying them in butter. I'll follow up if I do some frying.