Smoked Gouda & Cheddar Grits
Growing up, I remember eating grits often on Sundays at my Aunt Patricia’s house. She added so much cheddar cheese and butter that the grits were practically orange. We’re not going to that extreme, but my grits are still packed with smoky gouda and sharp cheddar and are rich from just enough butter and cream.
Serves 6
Ingredients:
- 6 c. chicken stock
- 1½ c. old-fashioned grits (I use Quaker brand)
- ½ c. heavy cream
- 4 tbsp. unsalted butter
- 1 c. freshly shredded smoked gouda cheese, or to taste
- 1 c. freshly shredded sharp yellow cheddar cheese, or to taste
- Kosher salt, to taste
- Black pepper, to taste
- Chopped fresh Italian parsley, to garnish
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Instructions:
- In a large pot over medium-high heat, bring the chicken stock to a boil. Once the stock is boiling, slowly pour in the grits while whisking or stirring constantly.
- Reduce the heat to low and cover the pot. Cook the grits for about 10 minutes, stirring occasionally, until they have begun to thicken. After 10 minutes, remove the lid and add the heavy cream and butter. Whisk continuously until the butter is melted and fully mixed in.
- Simmer the grits, stirring occasionally, 5–10 minutes longer, until they reach your desired thickness. (I like mine thick and creamy.)
- Add the gouda and cheddar cheeses and stir until melted. Remove the pot from the heat and stir in salt and black pepper to taste. Garnish with parsley. Enjoy hot.
