I served this with the Tomato Herb Fritatta, and it was a big hit at the brunch!
Photo: Jennifer Davick; Styling: Amy Burke
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Total: 30 Minutes
- 4 cups chicken broth
- 1 cup whipping cream
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups uncooked quick-cooking grits
- 2 cups (8 oz.) shredded Gouda cheese
- 1/2 cup buttermilk
- 1/4 cup butter
- 2 teaspoons hot sauce
- Bring first 4 ingredients and 4 cups water to a boil in a Dutch oven over high heat; whisk in grits, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat, and stir in Gouda and remaining ingredients.
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