Bruleed Cheese Grits

• 1 cup stone-ground grits
• Kosher salt
• 1 1/2 cups grated cheddar or jarlsberg cheese (about 6 ounces)
• 1 1/2 cups grated gruyere cheese (about 6 ounces)
• 1 cup grated aged gouda cheese (about 4 ounces)
• 2 tablespoons unsalted butter

1. Put the grits in a large heatproof bowl and cover with water by 3 inches.
2. Stir, then carefully pour off the water.
3. Stir in 4 cups fresh water and cover the bowl tightly with aluminum foil.
4. Fill a large wide pot halfway with water and bring to a boil.
5. Set the bowl on top of the pot (do not let the bowl touch the water) and reduce the heat to medium; cook the grits, undisturbed, 1 hour.
6. Uncover, add a heaping teaspoon of salt and stir until smooth.
7. Re-cover and continue cooking, adjusting the heat as needed to keep the water at a simmer, until the grits are tender and creamy, about 1 more hour; stir until smooth.
8. Keep warm until ready to serve.
9. Just before serving, preheat the broiler.
10. Combine the cheddar, gruyere and gouda in a bowl; add all but 1 cup of the cheese mixture to the grits along with the butter and stir until melted.
11. Transfer to a 2-quart baking dish and sprinkle with the reserved cheese.
12. Broil until the cheese is golden and bubbly, 5 to 8 minutes.
13. Let rest 5 minutes before serving.
14. Photograph by Anna Williams

stoneground grits, kosher salt, cheese, gruyere cheese, gouda cheese, unsalted butter

Taken from www.foodnetwork.com/recipes/food-network-kitchens/bruleed-cheese-grits-recipe.html (may not work)