• 2 cups of yellow cornmeal
• 4 cups of milk (whole or 2% works best)
• 1/4 cup of butter
• 1 teaspoon salt
• Additional milk or water if needed
• 1 to 1.5 cups of shredded Swiss cheese (like Emmental or Gruyère)

Here’s a simple recipe to make champ:

Ingredients:

• 2 cups yellow cornmeal
• 4 cups milk (whole or 2%)
• 1/4 cup butter
• 1 teaspoon salt

Instructions:

1. Bring the Milk to a Simmer: In a heavy-bottomed pot, heat the milk over medium heat until it begins to simmer but is not boiling.

2. Combine Ingredients: Gradually add the cornmeal to the hot milk while whisking constantly to prevent lumps. Keep adding the cornmeal slowly and whisking until the mixture starts to thicken.

3. Add Butter and Salt: Stir in the butter and salt. Continue stirring often until the mixture starts to pull away from the sides of the pot, indicating it is thickening.

4. Adjust Consistency: If the mixture is too thick, you can add a bit more milk or water to reach your desired consistency.

5. Cook Until Thick: Cook for about 10-15 minutes over low heat, stirring occasionally. The mixture should become creamy and pull away from the pot.

6. Serve: Transfer the champ to individual bowls. Top with the grated cheese and let it melt slightly under the heat of the dish or in a broiler if you prefer it browned on top.