Cheese Grits

By

Servings: 6


Ingredients:

2-1/2 ounces (5 tablespoons) butter
1-1/2 cups chicken broth, homemade or prepared
1/3 cup heavy cream
1/2 teaspoon garlic, peeled and chopped
Salt to taste
Pepper to taste
Tabasco™ sauce to taste
1/2 cup grits (standard quick grits or stone ground*)
1-1/2 cups Wisconsin gouda cheese, shredded

Cooking Directions:

Bring the butter, broth, cream, garlic, salt, pepper, and Tabasco to a boil. Lower heat and simmer until garlic is soft, about 2 minutes. Add all the grits, whisking and stirring constantly. Simmer.

Continue cooking, stirring often with a wooden spoon as the mixture thickens, until the grits are soft and cooked through, about 10-15 minutes.

Fold in gouda, reserving a little for garnish. Serve immediately.

Home Cook's Note: To turn this sumptuous recipe into an entrée, saute 1 pound medium peeled, deveined shrimp in butter with garlic. Top the grits with the shrimp.

*Fresh, stone-ground grits have the best flavor; the cooking time will be approximately twice as long. If you do use freshly ground grits, you will want to keep a little extra stock available. Because of the longer cooking time, evaporation occurs.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Reviews

Did you try this recipe?  Please sign in and provide a review.