Fusing two cuisines together is all the rage in restaurants today. Drawing inspiration from one of my favorite comfort foods, I present to you the best Grit recipe you will ever have. Think of this as a substitution for potatoes au gratin or macaroni & cheese. I promise you’ll never look at grits the same again.
*For best results, grate the cheese from blocks. Pre-shredded cheese has anti-caking agents that make it not ideal for use in this recipe. By all means, if it’s all you have - go for it!
For the Cheese Sauce
- 2 Tbsp butter
- 3 Tbsp Flour
- 1.5 cups milk
- 1 cup sharp cheddar cheese
- 1/2 cup mozzarella
- ½ cup parmesan
- ½ tsp garlic powder
- ½ tsp salt
For the Grits
- 3.5 cups water or broth
- 1 cup marsh hen grits
- In a saucepan, melt your butter.
- Once melted, add flour and whisk vigorously until thickened. Let darken on medium low heat for about 3-5 minutes before continuing on.
- Turn the heat to medium-high and slowly add your milk. whisk to incorporate.
- Once the mixture starts to loosen up, add spices & combine.
- Add your cheese in small increments making sure it melts completely into the mixture before adding more cheese.
- In a separate pot, heat your water/broth to a rolling boil. Reduce to a simmer.
- Add your grits and stir vigorously while adding to avoid clumping of the grits.
- Once your grits are properly incorporated into the liquid, let cook like normal for about 15-20 minutes. Add more water if necessary to completely cook your grits.
- Remove grits from heat. While still hot, add your cheese sauce and incorporate.
- Once fully incorporated, you can eat your grits as is or use as a base for cheesy shrimp & grits or a bacon, egg, and cheese grit breakfast bowl.
Recipe courtesy of Cane Bay Kitchen.