icanseenewyorkcityfrommyhouse:

I woke up this morning hankering for grits (among other things). I wasn’t exactly able-bodied enough to waltz the three blocks to the local grocery store and resigned myself to the fact that I would be grits-less, but oh, glory be, wonder of wonders, the Internet, and its complex algorithms, smiled its good fortune upon me.

Alton Brown, genius that he is, has a quick and easy recipe for grits that can be made from basic pantry staples.

• 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, shredded

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; make sure to get into corners of pot when whisking. Cook for 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.

Eat while watching “500 Days of Summer” and wish you were dead. It’s the only natural conclusion upon viewing that dreck.