CREAMY BLUE CHEESE GRITS
“For this recipe I cook the grits for 50 minutes, until they’re smooth and creamy,” says Garten. “Of course, adding half-and-half, butter and Roquefort cheese will make anything taste better!”
Bring 6 cups water to a full boil in a heavy 4-quart saucepan. Add 1 Tbsp kosher salt; slowly add 1½ cups quickcooking (5-minute) grits (such as Quaker), pouring them in a thin, steady stream, whisking constantly. Reduce heat to low; simmer, stirring occasionally, 5–7 minutes, until grits have thickened.
Stir in 2 cups half-and-half and 3 Tbsp unsalted butter. (It will seem very thin, but grits will thicken again as they cook.) Bring to a boil over medium. Reduce heat, cover and simmer 45 minutes or until smooth and creamy, stirring occasionally. Remove from heat. Stir in 3 oz Roquefort, crumbled, kosher salt and freshly ground black pepper to taste. Serve hot. Serves 6.