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White Cheddar Grits

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Lobo
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White Cheddar Grits

Post by Lobo on Wed 20 Jan 2016, 11:56 pm


White Cheddar Grits

Be the first to Write a Review
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 6
This recipe calls for white grits, which are made from hulled kernels of corn (yellow grits include the whole kernel). Serve these cheesy grits alongside our Braised Chicken with Summer Tomatoes.



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  • 19

Ingredients:


  • 1 cup white grits
  • 4 1/2 cups water, plus more as needed
  • 1 1/4 tsp. kosher salt
  • 4 Tbs. (1/2 stick) unsalted butter, at room temperature
  • 2/3 cup grated medium-sharp cheddar cheese
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • Freshly ground pepper, to taste
  • 1 tsp. Tabasco (optional)

Related Recipes


  • Braised Chicken with Summer Tomatoes >


Wine Pairing

This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

Directions:

In a pot over medium heat, combine the grits, the 4 1/2 cups water, salt and 2 Tbs. of the butter and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, 45 to 60 minutes. If the grits become too thick, add more water.

Remove the pot from the heat and stir in the remaining 2 Tbs. butter, the cheddar and Parmigiano-Reggiano cheeses, pepper and Tabasco. Serve immediately. Serves 6.
Williams-Sonoma Kitchen.

White Cheddar Grits

Be the first to Write a Review
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 6
This recipe calls for white grits, which are made from hulled kernels of corn (yellow grits include the whole kernel). Serve these cheesy grits alongside our Braised Chicken with Summer Tomatoes.



  • Printer Friendly Version






  • 19

Ingredients:


  • 1 cup white grits
  • 4 1/2 cups water, plus more as needed
  • 1 1/4 tsp. kosher salt
  • 4 Tbs. (1/2 stick) unsalted butter, at room temperature
  • 2/3 cup grated medium-sharp cheddar cheese
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • Freshly ground pepper, to taste
  • 1 tsp. Tabasco (optional)

Related Recipes


  • Braised Chicken with Summer Tomatoes >


Wine Pairing

This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

Directions:

In a pot over medium heat, combine the grits, the 4 1/2 cups water, salt and 2 Tbs. of the butter and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, 45 to 60 minutes. If the grits become too thick, add more water.

Remove the pot from the heat and stir in the remaining 2 Tbs. butter, the cheddar and Parmigiano-Reggiano cheeses, pepper and Tabasco. Serve immediately. Serves 6.
Williams-Sonoma Kitchen.

    Current date/time is Sat 03 Dec 2016, 3:50 pm