Cornmeal Pudding with Cheese


  • ¾ pound mozzarella
  • ¾ teaspoon salt
  • 3 cups water
  • ¾ cup old-fashioned grits (white hominy)

Bring water and salt to a boil in a heavy medium saucepan. Add grits gradually, stirring, and return to boil. Simmer over low heat, stirring, until thick and porridgelike and grains are tender, about 18 minutes. Increase heat to moderate and add mozzarella a little at a time, stirring, until melt...

View full recipe at Epicurious


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