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Oxmoor House Photo by: Oxmoor House

Gruyère Grits

Melted Gruyere adds a rich nutty flavor and creamy texture to cooked grits. These Gruyere-laced grits are delightful under one of my favorite shrimp and grits recipes – Anniversary Shrimp and Grits.

This recipe goes with Anniversary Shrimp and Grits

Oxmoor House OCTOBER 2009

  • Yield: Makes 8 to 10 servings.

Ingredients

  • 8 cups milk
  • 1 1/2 teaspoons salt
  • 2 cups uncooked stone-ground white or yellow grits
  • 2 cups (8 ounces) shredded Gruyère cheese
  • 1/4 cup butter
  • 1/2 teaspoon black pepper

Preparation

Combine milk and salt in a large, heavy saucepan; cook over medium-high heat just until mixture starts to boil. (Be careful not to let milk boil out of the pan as it comes to a boil – it can do so quickly.) Gradually whisk in grits. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often. Remove from heat, and add cheese, butter, and pepper, stirring until cheese melts; cover and keep warm.

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Gruyère Grits recipe

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