Cheesy Grits-&-Ale Soup

2 T. salted butter
1/2 large sweet onion, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
4 c. whole milk
1 12-oz. bottle brown ale
1-1/2 c. reduced-sodium vegetable broth
1-1/2 t. kosher salt
3/4 c. uncooked stone ground grits
12 oz. extra-sharp cheddar cheese, grated
2 t. cornstarch
1/2 t. cayenne pepper
2 t. Dijon mustard
1 t. Worcestershire sauce
Thinly sliced scallions
Garlicky Pumpernickel Croutons

Melt butter in a Dutch oven over medium heat. Add onion, celery, and garlic, and cook, stirring constantly, until softened, about 5 minutes. Stir in milk, ale, broth, and salt. Bring to a gentle simmer; whisk in grits. Reduce heat to low and cook, whisking often, until grits are tender and thickened, about 25 minutes. (Liquid should barely bubble.)

Toss together cheese, cornstarch, and cayenne pepper in a bowl. Add cheese mixture to soup, 1/2 c. at a time, whisking until melted after each addition. Stir in mustard and Worcestershire sauce. Add salt to taste (if needed).

Top servings with scallions and croutons just before serving.

Serves 6.

Adapted from Southern Living magazine, October 2017, p. 81.