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Jackie recommends you try this dish for breakfast or with shrimp for true Southern-style shrimp and grits. Her secret to perfect shrimp is simple: a quick soak in dry vermouth.

Jacqueline McCalla, Martinez, Georgia
Recipe by Southern Living November 2009

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Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Makes 4 to 6 servings
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Ingredients

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Directions

Instructions Checklist
  • Bring chicken broth and 2 1/2 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; reduce heat to low. Cook, stirring occasionally, 10 minutes or until creamy.

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  • Gradually stir in cheese, and cook, stirring occasionally, 5 minutes or until cheese is melted and smooth. Stir in butter and salt; season with pepper to taste.

  • *Vegetable broth may be substituted.

  • Try This Twist! Shrimp and Grits: Soak 1 lb. large peeled raw shrimp (31/40 count) in 1/3 cup dry vermouth 10 minutes; drain. Sauté shrimp in 2 Tbsp. melted butter in a skillet 2 to 3 minutes or until done. Season with salt and ground white pepper to taste. Serve over Smoked Gouda Cheese Grits. Makes 4 to 6 servings. Hands-on time: 10 min., Total time: 35 min. (including grits).

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