A Southern Delicacy: Smoked Gouda Grits
Growing up in the South it is a must to love grits. Grits have always been one of my most fav things to eat. I have to admit that I had only eaten grits as a breakfast meal, the whole notion of Grits being served for dinner with Shrimp was completely foreign idea…enter the move to Savannah in 1996. Surely every fine dining establishment in Savannah serves Shrimp and Grits.
This post isn't about Shrimp and Grits but, rather my newest and the most delicious way to enjoy this southern delicacy. Gouda grits came to my attention some 3 or 4 years ago while at our monthly church breakfast. After practically licking the bowl clean right there in front of everyone, I knew I had to “learn” how to make this dish. For days I scoured Pinterest and compared recipes of the varying ingredients and compiled my take on Gouda Grits.
These are the ingredients/brands I use.
1 half pint of whipping cream
5 cups of water
2 1/2 cups of grits
4 tablespoons of butter
1 1/4 cups of shredded smoked gouda
1/2 tsp. salt
1/4 white pepper or black pepper
1. Pour the carton of whipping cream in a large pot, then fill that now empty carton with water to get any whipping cream that might be left. I don’t bother with a measuring cup for the 5 cups of water and just use the carton. Add the salt and pepper.
2. Turn the heat to high and as you begin to hear the water/whipping cream start to boil, slowing add the grits. I do this in a sprinkling manner whisking as I add rather than just dumping all the grits at the same time (that makes them lumpy). The pic below shows what it looks like when you are just adding the grits.
3. Now that all the grits are in the pot reduce the heat to medium and constantly stir them with a wire whisk.
4. As the grits begin to thicken and this may take a few minutes you may feel as if there aren’t enough grits or enough water. You can add more of either should you need too.
5. Before I add the butter and cheese I sample the grits to see if they need more salt. I start with that 1/2 tsp. of salt but I do add more as I need to… grits are like potatoes and require a good bit of salt so my taste buds must be the judge!
6. Sprinkle in the cheese not adding all at once as it makes it easier to stir and evenly distribute the cheese. Toss in the butter at this point as well.
All that is left is to spoon some grits into a bowl and sit down and enjoy!