How To Make Amazing Cheese Grits

What’s with this ground Hominy corn staple of the south anyway? Well, people generally fall into Camp 1, those who hate ’em. Then there are those who fall into Camp 2, ya’ll love ’em to pieces. I happen to fall into the latter camp. I love me some grits. No surprise there, well maybe somewhat of a surprise, because I am a Northerner. More specifically, I am a Yankee with a (mostly) southern palette. Historically, there is a geographical component to the grit equation too. Whereas Northerners prefer their grits sweetened with sugar, and they are consumed as a breakfast dish. Not so much with those folks down in Dixieland. Southerners tend to frown upon adding anything beyond the Holy Southern Trinity: Butter, table salt and ground black pepper. Period.

Down south grits ain’t just for breakfast. No siree. You’re just as likely to see grits at the supper table just as often as you’ll see ’em paired with some over-easy fried eggs, sizzling sausage, and heaping spoonfuls of sock-eye gravy at the crack of dawn. I know what you’re thinking, “What on earth am I gonna’ serve ’em with?” In lieu of potatoes, rice or any other staple starch. These A-Mazing Cheese Grits go well with steak, chicken, and particularly well with lamb and salmon.

“But what do grits taste like?”, you may ask. The easy answer to a simple question is, they taste like the seed from which they are made, corn. There are yellow grits and white grits and a foreign version too. Those Italians fancied ’em up and call them Polenta, but they’re still just grits. But no matter what you call ’em if they’re cooked right they can be a dream come true in your mouth. Alright already, did you just come for the recipe? Okay, here goes.

How to Make Amazing Cheese Grits

Ingredients:

1. 4 cups low-sodium chicken broth
2. 1 garlic clove, minced
3. 1 cup old-fashioned grits
4. 4 ounces extra-sharp cheddar cheese, shredded (1 1/2 cups)
5. 4 tablespoons unsalted butter
6. 2 tablespoons heavy cream
7. Kosher salt and freshly ground pepper
8. Sweet potato, cut into thin sticks
9. Green onion, sliced
10. Extra Virgin Olive Oil, 1 tablespoon

Directions:

1. Prep sweet potat by peeling and cutting about 2-3 ounces into thin sticks no longer than 1 inch long.

2. Using 1 tablespoon of Extra Virgin Olive Oil sauté  prepared sweet potato over medium high heat until they are slightly brown about 3-5 minutes. Prep green onion by slicing into thin rings (do not cook)

3. In a medium saucepan, bring the chicken broth to a boil.

4. Add the garlic and slowly stir in the grits.

5. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.

6. Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with Kosher salt, fresh cracked black pepper.

7. Top with sweet potato and green onion, serve immediately.

How to make A-Mazing Cheese Grits

 

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Author: D. Durand

Ingredients

• 4 cups low-sodium chicken broth
• 1 garlic clove, minced
• 1 cup old-fashioned grits
• 4 ounces extra-sharp cheddar cheese, shredded (1½ cups)
• 4 tablespoons unsalted butter
• 2 tablespoons heavy cream
• Kosher salt and freshly ground pepper
• Sweet Potato, cut into thin sticks
• Green Onion, sliced
• Extra Virgin Olive Oil, 1 tablespoon

Directions

1. Prep sweet potato by peeling and cutting about 2-3 ounces into thin sticks no longer than 1 inch long. Using 1 tablespoon of Extra Virgin Olive Oil sauté prepared sweet potato over medium high heat until they are slightly brown about 3-5 minutes. Prep green onion by slicing into thin rings (do not cook)
2. In a medium saucepan, bring the chicken broth to a boil.
3. Add the garlic and slowly stir in the grits.
4. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.
5. Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with Kosher salt, fresh cracked black pepper.
6. Top with sweet potato and green onion, serve immediately.

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