- 3 cups water
- 3/4 teaspoon salt
- 3/4 cup old-fashioned grits (white hominy)
- 3/4 lb mozzarella, cut into 1/2-inch cubes
- 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 melted into grits. (Mixture will be stringy but pliable.) Serve piping hot.