January’s Culinarie Kit featured this creamy, rich grits recipe. A southern classic elevated to the next level. Top these grits with shrimp, sautéed spinach and kale, a fried egg, or bacon crumbles–anything your heart desires! Want to make a big batch and eat it later? Pull the grits off the stove before adding the cheese and refrigerate for up to a week. Reheat and add cheese just before serving.
Prep: 10 min / Cook: 15 min / Total: 25 min
1 cup white corn grits
3 cups water
2 tbsp butter
1/4 cup heavy cream
1/2 cup aged cheddar, shredded
1/2 cup fontina, gouda, or jack cheese, shredded
1 whole shallot
3 large garlic cloves
1/2 tsp salt
Melt butter in a pot over medium-high heat. Mince shallot and garlic and sauté until garlic is golden. Immediately add water and salt.
Bring to a boil, add grits and reduce heat to medium. Stir frequently.
When grits are close (taste test: there should be only a slight grittiness left to the grains), add the cream and continue cooking until the grits are fully softened.
Remove from heat and stir in cheese. Serve immediately.