Smoky GritsDelicious with everything from eggs to braised meats.Jump To Recipe
Serve & Store
Leftover grits can be cooled and stored in the refrigerator for a few days. They will cool into a solid block that can be sliced and pan-fried for a new (and delicious) breakfast experience.
1 1/2 cups grits
2 cups low sodium chicken stock
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3 tablespoons unsalted butter
6 ounces Beecher’s Smoked Flagship cheese
1. In a large pot, bring stock and 2 1/2 cups of water to boil over high heat. Whisk in the grits and salt and return to a boil. Reduce the heat to medium low and stir constantly until thickened, about 5 minutes.
2. Remove the grits from the heat and whisk in the pepper, butter, and cheese. Serve immediately.
Enjoy making and devouring this recipe, and find many more like in Kurt Dammeier's Pure Food Cookbook.