Three-Cheese Grits

• 4 cups water
• 2 cups milk
• 1 1/2 cups grits (not instant)
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 2/3 cup (2 ounces) grated Parmigiano-Reggiano cheese
• 3/4 cup (3 ounces) grated Gruyere or Swiss cheese
• 3/4 cup (3 ounces) grated sharp Cheddar cheese
• 1/3 cup Sriracha, plus more for garnish
• Salt and freshly ground black pepper
• Chopped fresh flat-leaf parsley, for garnish

1. In a medium pot over medium heat, combine the water and milk and bring to a boil.
2. Slowly sprinkle in the grits, whisking constantly to help avoid lumps.
3. Once the liquid has returned to a boil, cover and lower the heat.
4. Simmer, stirring often, until the grits are smooth and creamy, about 20 minutes.
5. Remove from the heat.
6. Add the butter, cheeses, and Sriracha, stirring to combine.
7. If the mixture becomes too thick or pasty, feel free to adjust the consistency with a touch more milk.
8. Season with salt and pepper to taste.
9. Spoon into bowls, and garnish with an extra touch of Sriracha and a sprinkling of parsley.
10. Serve immediately alongside your favorite country breakfast.
11. Spread the grits out into a 1/2-inch-thick layer in a baking sheet lined with parchment paper.
12. refrigerate until firm, several hours or overnight.
13. Cut into squares and pan-fry with a touch of oil in a nonstick or cast-iron skillet over medium-high heat until browned and heated through, about 5 minutes per side.
14. Garnish with Sriracha and grated parmigiano-reggiano cheese.

water, milk, grits, unsalted butter, cheese, gruyere, cheddar cheese, sriracha, salt, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/three-cheese-grits-379494 (may not work)