JT
Gouda Grits
A rich, slow cooked Southern brunch staple
Ingredients
- 1 cup stone ground yellow corn grits
- 4 cups chicken broth
- Kosher salt to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup heavy cream
- 6 ounces aged Gouda cheese shredded, plus a small amount for garnish
- Paprika for finishing
Instructions
- In a medium to large saucepan, bring the chicken broth to a gentle simmer over medium heat.
- Slowly whisk in the stone ground yellow grits to avoid clumping. Reduce heat to low and let the grits cook uncovered, stirring frequently.
- Add a small pinch of salt, the garlic powder, and the onion powder. The broth provides most of the seasoning, so go lightly at this stage.
- Continue simmering the grits for 30 minutes, stirring often, until they begin to break down and turn smooth and creamy. Add small splashes of broth or water if they become too thick.
- Stir in the heavy cream and cook for another 5 to 10 minutes, allowing the grits to thicken further and become luxuriously smooth.
- Remove the pot from heat and stir in the shredded Gouda until fully melted and incorporated.
- Taste and adjust seasoning if needed.
- Spoon the grits into a serving dish. Lightly dust the top with paprika, then finish with a small amount of freshly grated Gouda using a microplane for presentation.
Notes
Yellow stone ground grits are essential here. They take longer to cook than white or quick grits, but they yield a smoother, more refined texture with none of the grit left behind.
This is a rich dish best served as part of a larger brunch spread. A little goes a long way.
Leftovers reheat well with a splash of broth or cream to loosen the texture.
