Gruyere Grits Recipes

STONE-GROUND GRITS WITH GRUYERE

Steps:

• Put the grits in a large bowl, fill with water and stir. Let the grits stand for about 5 minutes for the bran to rise to the surface; pour off the bran and excess water and set aside.
• Bring the stock and half-and-half to a boil, over high heat, in a medium heavy-bottomed pan and slowly whisk in the grits. Reduce the heat to medium-low and cook, stirring often, until thick and creamy, about 45 minutes. If the grits get too thick, stir in additional hot stock or water to loosen and thin.
• Add the Gruyere and the bacon drippings, if using, and stir until the cheese melts. Season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.

BAKED CHEESE GRITS

Steps:

• Preheat oven to 350 degrees F. Grease a 2-quart casserole with 2 tablespoons of butter.
• Combine remaining 1/4 cup butter, water, and salt in a heavy medium saucepan over medium heat. When mixture comes to a simmer, add the grits, stirring until thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15 minutes.
• Meanwhile whisk together egg, cream and pepper. Stir into cooked grits along with cheese. Pour mixture into prepared casserole. Bake until set, about 45 minutes. Remove from the oven and let stand about 5 minutes before serving.

CHEESY GRITS

Steps:

• Bring water and salt to a boil in a saucepan. Whisk in grits, reduce heat to medium-low, and cook until thickened, 5 to 6 minutes. Remove from heat.
• Stir in Cheddar cheese, Parmesan cheese, and butter until fully combined and cheeses have melted. Season with pepper and serve immediately.

GRUYERE GRITS

Steps:

• Bring water and salt to boil in a medium saucepan over high heat; slowly whisk in grits.
• Reduce heat to low and cook 5 minutes, stirring occasionally.
• Remove from heat, add cheeses and butter and stir until blended.
• Cool 30 minutes.
• Preheat oven to 350 degrees.
• Generously grease a 1-quart baking dish.
• Beat eggs, mustard,garlic and red pepper in large bowl to blend; stir in cooled grits until smooth.
• Taste and season with white pepper if desired.
• Transfer grits to prepared pan,place in a large pan and add enough hot water to come halfway up side of baking dish.
• Cover with foil and bake for 45 minutes.
• Remove foil and continue baking until center is slightly soft to the touch, about 15 to 20 minutes.

GRUYERE GRITS

Steps:

• Cook grits according to package directions.
• Add butter, cheese, and paprika; stir until butter and cheese are melted.
• Let cool (1 hour).
• Combine eggs (beaten) and milk, both at room temperature.
• Blend into grits.
• Pour mixture into a buttered 1-1/2 quart baking dish.
• Sprinkle with Parmesan cheese and paprika; dot with a little more butter.
• Bake uncovered for 1 hour.