Soft Cheese Grits
This superb recipe for a classic Southern comfort food was created by Chef Jan Birnbaum.
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
- 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 to 15 minutes.
- Fold in Gouda cheese, reserving a little for garnish. Serve immediately.
Makes 8 servings.
*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
Tip: To turn this sumptuous recipe into an entrée, sauté 1 pound medium peeled, deveined shrimp in butter with garlic. Top the grits with the shrimp.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.