They’re the perfect pair for your dinner, or your breakfast eggs. Grits are a classic southern comfort food that can go with just about everything.
Becky Low shares how to whip up some grilled, cheesy grits for your next meal.
Grilled Cheese Grits
- ½ pound bacon, optional
- 2 cups chicken broth
- 2 cups whole milk
- ½ teaspoon dry mustard
- 1 cup corn grits
- 1 cup heavy cream
- 1 teaspoon Sriracha or hot sauce, to taste
- ½ teaspoon salt
- 4 tablespoons butter
- 2 cups shredded Gruyere, Swiss or sharp Cheddar cheese, divided
- ½ cup shredded Parmesan cheese, divided
- 6-8 soft cooked eggs, shredded cooked pork
- Fresh parsley, sliced green onions, or herb, optional garnish
Spray with non-stick spray a 9×13 pan or baking sheet with sides (may substitute 8×4 inch loaf pan); set aside.
Chop bacon and scramble fry until crisp; drain and set aside (may substitute shredded cooked pork roast, grilled shrimp, or other meats.
Place chicken broth, milk and dry mustard into 4-quart saucepan and bring to a boil over medium to medium-high heat (don’t boil over). Whisking constantly, slowly pour corn grits into boiling milk until it’s well incorporated and mixture comes back to a boil. Reduce heat to low, add ½-teaspoon salt; cover and cook, stirring frequently, until very thick (the consistency of soft mashed potatoes, about 30 minutes).
Remove grits from heat; add cream, hot sauce, salt and pepper to taste; whisk until smooth and creamy. Add butter and half the cheeses; stir to melt. Pour and evenly spread grits into prepared pan; cover and refrigerate until firm (2 hours to overnight).
To heat and serve. Fry eggs to desired firmness (over easy tastes great with this recipe). Preheat broiler (may use oven broiler or use panini grill/ table top grill).*
Slice firm grits (or using a biscuit cutter cut into 3-inch rounds). Place slices on parchment paper lined baking sheet; sprinkle slices with remaining cheese and broil on high until browned and heated through (about 5 minutes). Serve with a soft cooked egg, shredded pork roast, garnished with crumbled bacon, green onions and fresh herbs. Additional hot sauce compliments the taste.
Recipe serves 6-8.
*Alternate methods of grilling.
Panini Grilled: Heat tabletop or panini grill on high. Lightly brush with butter. Place slices of firm polenta on grill, cook about 5 minutes or until golden brown and a crispy crust forms on the outside. Sprinkle with shredded cheese while still hot.
Pan Fry: Heat non-stick skillet or griddle over medium heat. Generously brush with butter. Place slices of firm grits in skillet and cook until browned and crisp on one side (2-3 minutes); turn and cook opposite side. Top with shredded cheese while frying second side.
Becky Low represents The Dairy Council of Utah/Nevada a partner of Dairy West. For delicious dairy recipes and nutrition information go to: https://dairywest.com/recipe/